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| Bread-making doesn't get easier or more diverse than this loaf from Tereza Pospíšilová. This loaf is packed with numerous grains, seeds and nuts, the fruits of 18 or more plant species! It can be easily adapted to use the ingredients you have to hand, is delicious toasted and freezes well. |
Diversity is key to healthy and nutritious diets, and to flourishing agroecological food systems. Our aim at Hodmedod is to offer a wide range of plant-based wholefoods produced from crops grown in diverse arable rotations on British farms. This recipe makes great use of many of these ingredients to create a recipe that reflects the work we do.
1 loaf
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This deliciously moist apple and walnut cake from Sarah Cotterell and Aitana Infante is made with sourdough but nonetheless simple and easy to make.
Flatbreads are a staple of many cultures around the word and would have been one of the first leavened breads as they don't require an oven and can be made over a fire by heating a flat rock. These flatbreads are quick and simple to make in a heavy bottomed pan on the hob and go well with a variety of dishes.
In this simple stew Isabella Palmer creates a delicious and sustaining meal from simple ingredients. Nutritious and nutty black barley grains are paired with sweet butternut squash and served with a bitter salad to balance the rich stew.
Tereza Pospíšilová
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