by The Cook and Him
December 10, 2019
1 Comment
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!
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by Kimberley Bell
October 22, 2019
1 Comment
Kimberley Bell, founder of Nottingham's
Small Food Bakery, winner of the 2018 BBC Food and Farming Award for Best Producer and long-time friend, has very kindly shared her formula for baking with the
YQ wheat flour milled from the cereal population developed by Prof. Martin Wolfe at Wakelyns Agroforestry.
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by Day Radley
May 13, 2019
1 Comment
We just couldn't believe the rise on this loaf when we saw the photo on the The Vegan Chef School's beautiful Instagram feed. Vegan Chef Day Radley has created this simple but delicious gluten-free bread using our versatile and delicious wrinkled pea flour or green pea flour.
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by Sue Hudson
January 07, 2017
1 Comment
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by Carol Kearns
December 06, 2016
As well as devising cake and biscuit recipes, Carol Kearns - who does the rather nice illustrations for our packaging - has developed this fabulous seeded loaf recipe using Hodmedod’s British grown and milled
Fava Bean Flour with optional
Camelina and Chia seeds.
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by Niki Webster
December 01, 2016
7 Comments
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by Sue Hudson
August 24, 2016
2 Comments
This scrumptious harvest cob from baker Sue Hudson is made with YQ Wheat Flour and Flaked Essex Quinoa and packed with Golden Linseed and Sunflower Seeds.
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by Gabriel Titchiner
August 16, 2016
2 Comments
Daniel Coffey, one of our regular customers, shared his recipe for this light but healthy wholemeal loaf made from YQ Wheat Flour, it's a great alternative to a heavier full wholemeal loaf.
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by Carol Kearns
August 12, 2016
As well as devising cake and biscuit recipes for the EDP Norfolk Magazine, Carol Kearns - who does the beautiful illustrations for our packaging - has developed this fabulous every-day loaf recipe using Hodmedod’s British grown and milled Fava Bean Flour.
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by Josiah Meldrum
March 08, 2016
1 Comment
Our Essex grown and milled
quinoa flour lends a nutty edge to
Bread Workshop Sue's white loaf, it also brings a range of amino acids and micro nutrients not present in wheat flour - delicious and nutritious!
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