Sourdough September Boule
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.
Rye Hot Cross Bun Loaf
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.
Rosy's Field Bakery Cheese Scones
A supremely satisfying recipe for wholemeal cheese stones from baker Rosy at Field Bakery at Gothelney Farm, via Sarah and Aitana's wonderful book A La Mesa.. Try using our Stoneground Wholemeal Flanders Wheat Flour for a rich nutty taste and a hearty texture.
Sourdough or Yeasted Staffordshire Oatcakes
Delicious oatcakes, made with oatmeal and wholemeal wheat flour, leavened with yeast or sourdough and hailing from The Staffordshire Potteries. Oatcakes have a similar texture to Indian dosa, but with a wonderful nutty flavour. Most commonly served with a cooked breakfast, but they also taste wonderful with a variety of sweet and savoury toppings.
YQ Mini Leftover Pies
These little pies from the Cook and Him are so good they're worth making more leftovers for. The recipe uses YQ Wheat Flour for a rich pastry case, topped with Camelina Seeds for a nutty savoury crunch.
Lakshmi's YQ, Squash & Coriander Parathas
This beautiful recipe was shared with Henrietta Inman, Wakelyns resident cook and baker, by Lakshmi, who visited during the apple harvest.
YQ Flour, Bran, honey and oat biscuits
Henrietta Inman, author of The Natural Baker, and resident cook and baker at Wakelyns Agroforestry, is currently exploring the use of whole crop rotations in baking. Henrietta's ingredients are all local to Wakelyns, but for a vegan version substitute maple or apple syrup for the honey and a hard coconut oil for the butter.
YQ Wheat flour, rhubarb & yoghurt cake with oat & hazelnut crumble
Suffolk pastry chef Henrietta Inman, author of The Natural Baker, celebrates the diversity and flavour in Martin Wolfe's YQ population wheat with this delicious rhubarb cake.
Wholegrain YQ wheat flour, quinoa, apple, walnut & honey cake
Suffolk pastry chef Henrietta Inman, author of The Natural Baker, combines the nutty flavours of heritage grains with quinoa flakes, chia, walnuts, apples and honey to make a moist tea loaf - delicious hot or cold.
Rye & YQ Bread with Camelina
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!
Wholegrain sourdough, using YQ Wakelyns population wheat
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.