|This fantastic recipe from Suffolk chef Henrietta Inman's The Natural Baker makes for a reliable, quick and easy, nutritious loaf. It's a celebration of grains, with the nutty barley flakes, spelt flour and grassy quinoa grains combining to give a deeply delicious, almost hoppy flavour.|
This recipe creates a lovely, slightly dense crumb, with a great bite from the quinoa grains, and a gorgeous crust.
The loaf will keep well for at least 5 days in a cool place and can be frozen, either as a whole loaf or in slices.
For an even crustier loaf put a small oven-proof container of water in the bottom of the oven whilst the loaf cooks.
Makes 1 loaf
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This quick and easy recipe for rye bread - no kneeding required! - from The Cook and Him uses a blend of Wholegrain YQ and Rye Flours with the addition of nutty Camelina Seeds. Just measure, stir, roll, and bake!