Baking

Danka Jandric's wholemeal YQ flour summer cake topped with seasonal fruit celebrates British summer and amazing British produce from grains and seeds to berries.

A fragrant and floral celebration of summer, this cake is made even more special with the use of quinoa and fava bean flour. These add a subtle nuttiness, light texture, and a boost of plant-based protein, making the sponge both delicious and nourishing. Paired with a creamy elderflower and vanilla filling and topped with fresh raspberries, it’s a showstopper dessert perfect for seasonal gatherings.

Baguettes to feed 185? James Taylor's Millet & Emmer Baguettes combine the sweet, nutty flavours of wholemeal flour with the airy structure of a well-fermented dough. Made with a mix of emmer flour and red millet flour, balanced by strong white wheat for structure, they deliver a flavourful, beautifully textured crust and a soft, open crumb. Naturally leavened and slow-fermented for depth of flavour, this recipe makes around 12 baguettes, perfect for feeding events or schools.

This recipe from Órfhlaith Noone is inspired by traditional Danish rugbrød - moreishly chewy, dense, and a great way to use sourdough starter. It’s straightforward to make, but it's worth reading through the instructions a couple of times to get familiar with the timings before you begin.

Enjoy this 'not too sweet' lemon and poppy seed loaf cake created by Tereza Pospíšilová.

Need to feed a hundred or more? Look no further than school chef James Taylor's recipe for around 130 sourdough millet and emmer rolls, perfect for schools and events.

Soda bread is a great option for anyone new to making bread at home - there's no yeast, no need for kneading and no rising time.

This recipe, from Jenny Chandler's brilliant cookbook Super Pulses, uses black beans to create fudgy, indulgent chocolate brownies. Beans are used in place of flour to add more nutrition and also make this recipe suitable for gluten-free bakers.

Blueberries are nutritional powerhouses, rich in antioxidant polyphenols, including flavonoids, which are associated with better heart, metabolic, gut and brain health. Not bad for a sweet treat. Danka Jandric uses our four grain muesli base to ramp up the plant diversity and fibre content and make these vegan muffins still more nutritious. All without compromising on flavour!

This show-stopping cake from Tereza Pospíšilová combines quinoa, fava bean and almond flours to create a rich moist cake topped with spiced glazed pears.

This deliciously moist apple and walnut cake from Sarah Cotterell and Aitana Infante is made with sourdough but nonetheless simple and easy to make.