bread

Winter Stew with Croutons & Greens

November 06, 2024

This dish from Hodmedods founder Josiah, was inspired by reducing food waste. Perfect using up the ends of bread, cheese and herbs, plus the leftover marinade from Rebel Recipes' brilliant Balsamic Tofu and Smoky Chickpeas recipe!

Naked Barley & Roasted Squash with Romesco Sauce

October 29, 2024

This recipe from Josiah Meldrum combines the sweet, fresh flavours of roasted peppers and tomatoes to create a vibrant Romesco sauce, to accompany comforting roasted squash and deliciously chewy pearled naked barley.

Simple & Diverse Seeded Bread

March 19, 2024

Breadmaking doesn't get easier or more nutritious than this loaf from Tereza Pospíšilová. This loaf is packed with grains, seeds and nuts. It can be easily adapted to what you have to hand, is delicious toasted and freezes well.

Sourdough Rye with Hemp, Linseed & Camelina

January 30, 2024

Sarah and Aitana make a loaf of this rye each week in their kitchen. It’s wonderfully simple but utterly delicious, with sweet and savoury meals alike. They like it best toasted, spread thickly with homemade jam and salted butter or with scrambled eggs but it goes with just about anything.

Wholemeal Pizza with Charred Fennel, Green Cabbage & Tofu Cream

October 06, 2023

This brilliant vegan pizza recipe is from Sophie Gordon’s book The Whole Vegetable. The base is made with stone-ground wholemeal spelt flour - for a satisfying texture and subtle nutty flavour - and raised with baking powder instead of yeast, making it quick and easy to throw together.

Sourdough September Boule

September 16, 2023

Norfolk baker and teacher Sue Hudson of Bread Workshops has created a trusty and delicious sourdough boule featuring rye and Flanders wheat for Sourdough September.

Brigit Strawbridge's Sourdough Loaf

May 18, 2023

This wonderful sourdough recipe is from acclaimed Cornish chef James Strawbridge’s new book about salt. Wholemeal flour is a great addition to any sourdough loaf. Although you won’t get the same large holes and oven spring that you would get from a white loaf, the flavour and nutrition are much improved.

10-minute Chilli, Garlic & Parsley Sourdough Focaccia

December 12, 2022

This sourdough focaccia recipe is from Vanessa Kimbell of The Sourdough School. It's perfect for on-the-go sourdough lovers as it only requires 10 minutes of hands on time. Inspired by Vanessa's book 10 Minute Sourdough, Breadmaking for Real Life, a cornucopia of 10-minute recipes designed to nourish the gut.

Malted Loaf

June 28, 2022

Malted naked oat flour gives this loaf a deliciously creamy sweetness while the whole grains add a pleasing crunch. Together they make for a hearty loaf with a rich complex flavour.

Rye & YQ Bread with Camelina

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!

Wholemeal YQ Sourdough Loaf

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.

Suffolk Spelt, Quinoa and Barley Loaf

July 12, 2019

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.

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