rye loaf

Sourdough Rye with Hemp, Linseed & Camelina

by Sarah Cotterell and Aitana Infante 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.

Read More

Rye, Hemp & Chocolate Cookies

Rye, Hemp & Chocolate Cookies

by Sarah Cotterell and Aitana Infante January 19, 2024

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.

Read More

Pumpkin & Cheddar Muffins

Pumpkin & Cheddar Muffins

by Tereze Pospíšilová December 17, 2023

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

Read More


Sourdough September Boule

Sourdough September Boule

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

Chocolate, Brazil Nut & Coffee Cookies

Chocolate, Brazil Nut & Coffee Cookies

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

Brigit Strawbridge's Sourdough Loaf

Brigit Strawbridge's Sourdough Loaf

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


Rye Hot Cross Bun Loaf

Rye Hot Cross Bun Loaf

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

Odila's Onion Tart with Gruyère & Thyme

Odila's Onion Tart with Gruyère & Thyme

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

Rye Lebkuchen

Rye Lebkuchen

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


Rye & YQ Bread with Camelina

Rye & YQ Bread with Camelina

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