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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
Ingredients
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Method
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This beginner-friendly sourdough bread is a great sandwich bread, inspired by the Danish panini-style rye bread used at Joe & The Juice and the rågkusar rye sandwich thins popular in Sweden and Finland. Slice it horizontally and fill generously with your favourite sandwich filling.
Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.
An old-fashioned classic, upgraded for more plant diversity, more fibre, and, dare I say it, more flavour too! Instead of using just oats in crumble bars, try our four grain muesli base. You can make the crumble bars with either a caramelly date filling or a fresh, tart berry filling.
