Wholemeal 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.

Flatbreads are a staple of many cultures around the word and would have been one of the first leavened breads as they don't require an oven and can be made over a fire by heating a flat rock. These flatbreads are quick and simple to make in a heavy bottomed pan on the hob and go well with a variety of dishes.

Apple and Caramel Upside-Down Millet Cake

October 29, 2024

This warm and comforting recipe makes the perfect autumn dessert or afternoon treat. Make with our wholemeal millet flour or a complex nutty flavour.

Buttery Parched Pea Parathas

October 24, 2024

For Bonfire Night Isabella has been inspired by the traditional Lancashire dish parched peas to make these curried peas with buttery parathas.

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.

Open Mushroom Lasagne with Krivet Flour

September 23, 2024

This open lasagne with creamy mushrooms uses fresh lasagna pasta sheets made with our krivet flour. Kriet flour is both closely related to the Durum wheat most often used for pasta, traditional Rivet was once simply known as English Wheat, while Khorasan, named for the region of central Asia, is hard to grow in Britain.

Blueberry & Coriander Cake with Almond Crust

September 10, 2024

With a moist, tender crumb and addictive salty-sweet crunchy crust, Isabella Palmer's blueberry cake is perfect plain with a cup of tea or as a pudding with runny cream. Hat-tip to Nicola Lamb for explaining how coriander seeds contain a large amount of linalool, the compound often used to synthesise blueberry flavour. So coriander seeds help blueberries taste even more of blueberry!

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.

Fermented Barley & Chive Scones

June 17, 2024

Flaky and savoury, these wholemeal scones are lovely just as they come, warm from the oven, but also delicious with a little butter and cheese. The fermented naked barley lends a salty, umami note; the diverse wholemeal blend flour gives a full nutty flavour; the green chives add appealing onion-y green flecks.

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