by Henrietta Inman
October 30, 2020
This beautiful recipe was shared with Henrietta Inman,
Wakelyns resident cook and baker, by Lakshmi, who visited during the apple harvest.
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by Henrietta Inman
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.
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by Henrietta Inman
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.
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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!
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by Kimberley Bell
October 22, 2019
Kimberley Bell, founder of the Small Food Bakery in Nottingham, winner of the 2018 BBC Food and Farming Award for Best Producer and long-time friend, has very kindly shared her recipe for baking egg custards with the YQ wheat flour milled from the cereal population developed by Prof. Martin Wolfe at Wakelyns Agroforestry.
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by Kimberley Bell
October 22, 2019
1 Comment
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.
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by Sue Hudson
August 24, 2016
2 Comments
This scrumptious harvest cob from baker Sue Hudson is made with YQ Wheat Flour and Flaked Essex Quinoa and packed with Golden Linseed and Sunflower Seeds.
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by Gabriel Titchiner
August 16, 2016
2 Comments
Daniel Coffey, one of our regular customers, shared his recipe for this light but healthy wholemeal loaf made from YQ Wheat Flour, it's a great alternative to a heavier full wholemeal loaf.
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by Sue Hudson
August 11, 2016
3 Comments
This great recipe, inspired by a traditional Swedish crispbread, comes from Sue Hudson, an expert baker who runs regular Bread Workshops. This recipe makes use of our Organic Naked Barley Flakes and Wakelyns' Stoneground Suffolk Flour.
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