by Sue Hudson
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.
Read More
by Jenni Muir
August 11, 2023
This wonderful recipe combines barley flour with ground almonds to produce a nutty, moist cake, flavoured with orange and cinnamon and topped with an orange cream cheese frosting.
Read More
by Martin Hill
July 28, 2023
Another great recipe from Martin Hill, this time he's made these irresistible Coffee, Chocolate and Brazil Nut Cookies. The rye flour gives a rich depth of flavour to these cookies, while the addition of coffee brings out the flavour in the chocolate nicely.
Read More
by James Strawbridge
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.
Read More
by Izy Hossack
April 05, 2023
This hot cross bun loaf from Izy Hossack uses a blend of wholemeal wheat and rye flour to create a rich and wholesome dough, high in fibre, packed with flavour and with a deliciously light texture thanks to the tangzhong method. It's wonderful eaten fresh or cut into slices and toasted the next day.
Read More
by Sarah Cotterell and Aitana Infante
March 09, 2023
This lovely tart is perfect for entertaining a crowd or when you find yourself with a glut of onions. Many thanks to Sarah and Aitana from The Little Cooking Pot for sharing this recipe from their excellent book A La Mesa.
Read More
by Amy Oboussier
December 16, 2022
Lebkuchen are a classic German Christmas gingerbread. Lebkuchen vary from region to region in sweetness, spices, raising method, texture and even name, sometimes being known as Pfefferkuchen or Honigkuchen. Most are sweetened with honey, strongly spiced and include nuts or candied fruit.
Read More
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!
Read More