Wholegrain sourdough, using YQ Wakelyns population wheat
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.
Green Pea Loaf
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 green pea flour.
Quinoa, Pea and Multi-Seed Loaf
Packed with nutritious seeds, flaked quinoa and yellow pea flour, this vegan gluten-free loaf is healthy, virtuous and delicious! It makes for a superb afternoon tea or a sustaining but light lunch, perhaps with a bowl of Squash and Fava Bean Soup.
Seeded Brown Loaf with Fava Bean Flour
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.
Fava Bean and Green Pea Flatbreads
Wonderfully quick and easy to cook but absolutely delicious served fresh from the pan and warm, these flatbreads are superb as a side to a light meal. Created by Niki Webster of Rebel Recipes, they pair perfectly with her Spiced Carrot and Quinoa Falafels with Slaw but also excellent with Fava Bean Hummus or Fava Bean Falafels.
YQ Harvest Cob Loaf with Flaked Quinoa
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.
Daniel Coffey's Half Wholemeal Loaf
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.
Wholemeal Loaf with Fava Bean Flour
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.
Quinoa and Wheat Flour Loaf
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!