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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
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This dish from Bold Bean Co's brilliant second book Full of Beans could be the dictionary definition of heart-warming. The bean stock helps create a glossy sauce that’s packed full of umami flavour from the mushrooms.
Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in Jens's new online course Cook with Confidence.
This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
