Wheat Flour

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.

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

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

October 30, 2020

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

August 31, 2020

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

May 10, 2020

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

May 10, 2020

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

December 10, 2019

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!

Wholemeal YQ Sourdough Loaf

October 22, 2019

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.

« Previous 1 2

Follow

Looking for our trade website?

Spill the beans!

Get in touch at hello@hodmedods.co.uk or 01986 467567

Things sometimes go wrong but we'll always do our best to put it right. Please contact us to let us know if there's any problem with an order.

For further details please see our Terms of Service, Returns, Refunds and Exchanges Policy and Privacy Policy.

By signing up, you agree to receive marketing emails. Please see our Privacy Policy for more details.

Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.

Wheat Flour

Sourdough September Boule

Rye Hot Cross Bun Loaf

Rosy's Field Bakery Cheese Scones

Sourdough or Yeasted Staffordshire Oatcakes

YQ Mini Leftover Pies

Lakshmi's YQ, Squash & Coriander Parathas

YQ Flour, Bran, honey and oat biscuits

YQ Wheat flour, rhubarb & yoghurt cake with oat & hazelnut crumble

Wholegrain YQ wheat flour, quinoa, apple, walnut & honey cake

Rye & YQ Bread with Camelina

Wholemeal YQ Sourdough Loaf

Follow

Looking for our trade website?

Spill the beans!

Newsletter

Cart

Your Basket is Empty

Trending ProductsView All Products

Follow

Looking for our trade website?

Spill the beans!

Newsletter