YQ and Rye Bread

Serves 4


  • 210g Wholegrain YQ Flour

  • 200g Wholegrain Rye Flour

  • 50g Coconut Sugar

  • 2 tsp Baking Soda

  • 1 tsp Salt

  • 50g Camelina Seeds

  • 225ml Almond Milk or Buttermilk or Semi-skimmed Milk)

  • 225ml Guiness (yes, it is suitable for vegans) or other Stout Beer


Preheat the oven to 180 Fan / 200 C /400 F / Gas 6

In a large bowl stir together both the flours, sugar, baking soda, salt and camelina seeds

Add the almond or other milk and stout and stir till a dough starts to form

Tip out onto your work surface and lightly knead. Divide the dough in half and shape the two pieces into long ovals

Cut a couple of slashes across the top with a sharp knife then put in the oven for 45 minutes

Leave to cool for a few minutes before devouring! Alternatively chill completely and store in an airtight container for a couple of days - after that it makes great toast - or chill, wrap in cling film and freeze

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