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!
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.
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.
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.