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| Can there be a better way to start the day than with this wonderful Rye and Walnut Sourdough Granola? Closely related to wheat and barley, rye is highly nutritious and has a deep, distinctive flavour that works perfectly with walnuts. This is a great recipe for sourdough bakers looking to use up starter discard. |
This recipe is from Isabella Palmer, journalist and recipe developer living in North London, passionate about seasonality and sustainable eating. To find more recipe inspiration head over to her Instagram account.
Note: if you’re using discard from our Wakeyns Sourdough Starter, add a splash of water to it to create a starter the thickness of double cream.
Makes 1 Large Jar
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This simple sweet, sour and herby bean dish uses white coco beans to make the most of abundant seasonal courgettes in a perfect dish for summer. It's delicious served hot or cold.
Think homemade bagels are complicated? Think again! Traditionally boiled before baking for extra chewiness, these bagels are a satisfying baking project. Barley malt extract, as used in New York style bagels, adds a distinct depth; but if unavailable, you can substitute molasses or honey.
Isabella Palmer's salad of beetroot, barley and peas is a real show-stopper: textured, zippy and vibrant. The beetroot and the black barley are both full of antioxidant anthocyanins, giving them such rich colour. This salad keeps well in the fridge for batch lunches (but if you’re making ahead, add the crispy topping just before serving).
