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About
| Sarah and Aitana make this rye loaf every week. It’s wonderfully simple but utterly delicious with both sweet and savoury meal. They like it best toasted, spread thickly with home-made jam and salted butter or with scrambled eggs. But it goes well with just about anything. |
The high sourdough starter content means this loaf stays moist for ages - if you can resist eating it. The nuttiness of the hemp and linseeds combines beautifully with the earthiness of the camelina and rye but feel free to add whichever seeds you fancy. And once you get the hang of it, you can experiment by adding delights such as sprouted grains or dried fruit and nuts.
For more brilliant recipes from Sarah and Aitana, check out their cookbook A La Mesa which celebrates seasonal British produce and encourages us all to reconnect with how, where and by whom the food we eat is grown and to feel empowered cooking it.
Makes 1 loaf
Ingredients
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Method
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A nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness.
These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.
Made with spelt flour and ground almonds, these buttery crumble bars are like little handheld tarts – perfect on a winter afternoon.
