Rye

A perfect tart to celebrate summer. Warm, sunny days are the best time to pick elderflowers as the flowers' scent will be as its best. Gently shake away any insects but don’t be tempted to wash them, as you’ll the pollen and aroma.

This show-stopping cake is wonderfully simple to make. It’s also very forgiving, making it a great bake for playing around with different wholegrain flours. Sarah and Aitana use a 50:50 mix of stoneground white flour and a wholegrain flour such as rye, barley or emmer. Add whichever dried fruit or nuts or seeds you fancy, just keep their weight roughly the same.

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.

Sarah and Anitana, authors of A La Mesa, have created these irresistible cookies for us using a range of our ingredients. Hemps seeds are the star of the show here, blended to create a nutty, rich seed butter perfect for baking or spreading on toast! However, if you don’t fancy making the hemp seed butter, feel free to use tahini instead.

Tereze Pospíšilová's savoury wholemeal muffins are full of umami flavour and make a sumptuous treat with chutney, butter or just on their own.

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.

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.

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.

There is no better way to start the day than with this wonderful Rye and Walnut Sourdough Granola. This is a great recipe for sourdough baking looking to use up starter discard.

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!