Rye Flour

Think homemade bagels are complicated? Think again! Traditionally boiled before baking for extra chewiness, these bagels are a satisfying baking project. Barley malt extract, as used in New York style bagels, adds a distinct depth; but if unavailable, you can substitute molasses or honey.

Danka Jandric's wholemeal YQ flour summer cake topped with seasonal fruit celebrates British summer and amazing British produce from grains and seeds to berries.

This recipe from Órfhlaith Noone is inspired by traditional Danish rugbrød - moreishly chewy, dense, and a great way to use sourdough starter. It’s straightforward to make, but it's worth reading through the instructions a couple of times to get familiar with the timings before you begin.

Órfhlaith Noone's delicious sourdough rye bread is a highly nutritious loaf with a dense, satisfying texture and earthy, malty flavour.