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YQ

YQ pastry egg custards

YQ pastry egg custards

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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Wholegrain sourdough, using YQ Wakelyns population wheat

Wholegrain sourdough, using YQ Wakelyns population wheat

by Kimberley Bell 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.

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YQ Harvest Cob Loaf with Flaked Quinoa

YQ Harvest Cob Loaf with Flaked Quinoa

by Sue Hudson August 24, 2016 1 Comment

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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Daniel Coffey's Half Wholemeal Loaf

Daniel Coffey's Half Wholemeal Loaf

by Gabriel Titchiner August 16, 2016 1 Comment

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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Naked Barley & YQ Crispbreads

Naked Barley & YQ Crispbreads

by Sue Hudson August 11, 2016 1 Comment

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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