Here are some recipes for you to try using our range of flours, many have been donated to us and we would like to say a big thanks to all those involved, happy baking.


Malted 5 Seed Sundried Tomato Bread by Claude Bosi

Created by Claude Bosi, Claude is Chef who has been awarded 2 Michelin stars and 4 AA Rosettes for his modern innovation and passion for food. This tasty loaf which is lovely sliced thinly and served with parma ham and a nice cheese and could be served as a canape at a dinner party.


300g Stoneground strong malted 5 seed flour.

8 grams of sea salt

200g Sun dried tomatoes

30g fresh yeast

150g Warm water

2 tbsp Olive oil


Mix the water, yeast, and Olive oil and allow to stand for a couple of minutes. Mix the salt flour and tomatoes together and form a well in the centre. Pour the liquid in to the flour and mix with a wooden spoon , turn out onto a lightly oiled surface and knead for 3-4 minutes, place back into the bowl and cover leave for 20 minutes. Knead again on lightly oiled surface then form into a ball and place on a baking tray. Heat oven to 210.c gas mark 8. Once the dough has nearly doubled in size brush with olive oil and sea salt, score 3 times across the loaf and place in oven. After 15 minutes turn oven down to 180.c gas 6 1/2 then after 15 -20 minutes take out of the oven, tap on the base of the loaf it should sound hollow, place on baking tray to cool.