Wheat Flour

Easy Soda Bread Loaf

February 14, 2025

Soda bread is a great option for anyone new to making bread at home - there's no yeast, no need for kneading and no rising time.

Spiced Apple Crumble Cake

October 18, 2024

Why choose between crumble and cake when you can have both? Try this recipe for spiced apple crumble cake from Danka Jandric, made with wholemeal flour and oat and rye flakes.

Casarecce with Chickpeas & Lemon

August 29, 2024

Our British-grown krivet pasta flour brings a wholesome depth of flavour, colour and texture to Carmela's vegan fresh pasta dish.

Carlin Pea Empanadas

August 27, 2024

Inspired by her travels in Argentina, Eden's empanadas have a rich flaky YQ wheat flour pastry and a deliciously savoury carlin pea, potato and olive filling.

Carrot Cake with Poppy Seeds, Ginger & Turmeric Yoghurt Icing

July 01, 2024

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.

Sophie's Digestives Recipe

July 01, 2024

These crumbly, oaty biscuits from Sophie Boss go so well with a milky morning latte. Just sweet enough, melt in the mouth and nutty and delicious.

Spiced Squash Cake with PI'Y Brazil Nuts

March 04, 2024

Here’s a recipe from the early days of The Little Cooking Pot and one of Aitana's favourites. The squash makes the cake deliciously moist, whilst the fragrant ras el hanout spice mix, chunks of ginger and crunch from the Brazil nuts make every bite exciting.

Sourdough September Boule

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.

Rye Hot Cross Bun Loaf

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.

Rosy's Field Bakery Cheese Scones

March 01, 2023

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

February 17, 2023

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

December 26, 2020 1 Comment

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.

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