Instead of the usual white flour, try baking with British-grown, regeneratively farmed options which are also more exciting on the palate
words and recipes AILSA BURT photographs HANNAH TAYLOR-EDDINGTON
Grains, in various forms, have been grown for thousands of years and we have access to a huge variety right here in the UK. Even so, we mainly stick to the white wheat versions, forgetting ancient wholegrain flours which are often healthier and more nutritious.
Generally speaking, mass-produced white flour loses nutrients through processing, though some are replaced through fortification. Often, non-coeliac gluten-sensitive people find whole grains like spelt and rye easier to digest and don’t see the same side effects as they would with white, mass-produced flours.
When it comes to the health of the soil used to grow wheat, that can be harmed by growing just one type, which makes the crop more susceptible to disease. There are companies, like Matthews Cotswold Flour (cotswoldflour.com), who are shifting gears as they push to be more sustainable by growing a large range of crops and using energy-efficient technology to reduce their carbon footprint to net zero. They champion regenerative practices with their farmers to not only bring diversity back to the soil but improve its overall health resulting in better-for-you flours.
Growing a wider variety of grains is also better for wildlife. An easy swap you can make to support this drive is to use white spelt flour in place of plain (which is generally easier to work with than wholegrain varieties). Source British-grown and milled flours that have been produced using regenerative farming practices, or organic ones (check the label), or seek out a new grain to try. Making your own bread is a rewarding experience and a great chance to try out these lesser known wholegrains. Check out the goodfood.com for recipes or try making the spelt swirls opposite.
Red leicester, Marmite & spelt swirls
Try these savoury bakes for a picnic or just to liven up your lunchbox.
MAKES 16 PREP 30 mins plus cooling and at least 2 hrs proving COOK 35 mins MORE EFFORT V
600g white spelt flour, plus extra
for dusting
1 tbsp caster sugar
7g sachet dried fast-action yeast
100g butter, cubed
250ml milk
2 eggs, beaten
2 tbsp Marmite
For the filling
250g red leicester
