Use your loaf

Not so long ago bakers were encouraged to look abroad for quality flour but now the flour used to create the wonderful richly flavoured crumbs and chewy crusts is all down to the vast range of quality British flour available.

There are over 200 varieties of bread available in the UK and many regions have their own specialities, from the Geordie Stottie to the Welsh Bara Brith to Cornish Splits.

Whether looking for a tasty bloomer, a wonderful crusty Coburg or a simple sliced loaf, there are so many wonderful breads to choose from that can be enjoyed with a host of fillings.

There is also a great diversity of different breads now available which compliment different foods from pitta to bagels to wraps. We have so much choice today which mean there are no more excuses for tired, limp looking sandwiches gracing our picnic rugs. Get creative with your choice of fillings!

The Flour Advisory Bureau has selected a few recipes to show you how wonderfully versatile bread is this summer.

See our recipes for:

Griddled Chicken Bagel with tomato & chilli mayonnaise and rocket
Beetroot salad with sultanas, basil & lemon croutons
Chunky hummus, roasted red pepper and spinach wrap
Cajun chicken pitta

Griddled chicken bagel with tomato & chilli mayonnaise and rocket
Serves 4

225g (8oz) packet mini chicken fillets
2 tablespoons olive oil
4 tablespoons mayonnaise
1 small garlic clove, crushed
1/2 teaspoon tomato puree
2 teaspoons sweet chilli sauce
4 bagels, split (plain, wholemeal or caramelised onion)
25g (1oz) wild rocket
salt and freshly ground black pepper

1. Heat a heavy-based griddle pan until smoking hot. Place the chicken in a bowl and add the oil. Season generously and toss until evenly coated, then add to the griddle pan. Reduce the heat and cook for 2-3 minutes, turning once until cooked through and lightly charred. Transfer to a plate and
leave to cool a little.

2. Meanwhile, make the tomato and chilli mayonnaise. Place the mayonnaise in a bowl and beat in the garlic, tomato puree and chilli sauce. Toast the bagels cut-side down on the griddle pan until lightly charred. Spread with the mayonnaise and pile the rocket up on the bottom halves. Top with the chicken fillets and sandwich together. Cut each bagel in half and arrange on plates to serve.

Cajun chicken pitta
Serves 4

2 teaspoons Cajun seasoning
2 boneless chicken breasts
olive oil, for cooking
4 wholemeal or white pitta breads
6 tablespoons soured cream or thick Greek yoghurt
50g (2oz) mixed salad leaves
75g (3oz) semi sun-dried tomatoes
salt and freshly ground black pepper

1. Preheat a griddle pan. Place the Cajun seasoning on a plate and season generously, then use to coat the chicken breasts. Lightly brush the griddle pan with a little oil and add the chicken skin-side down. Cook for 5 minutes until the skin is crisp and golden, then turn over and cook for another 3-4 minutes until cooked through but still juicy. Transfer to a plate and set aside for a couple of minutes to rest.

2. Meanwhile, quickly toast the pitta breads on the griddle pan, then using a sharp knife split open. Spoon dollops of soured cream or yoghurt into each pitta bread and stack the salad leaves and semi sun-dried tomatoes on top. Carve the chicken into slices and scatter on top, then push down lightly to help prevent the filling falling out. Cut in half on the diagonal and arrange on plates to serve.

Beetroot salad with sultanas, basil and lemon croutons
Serves 4

2 thick granary bread slices, crusts removed and 1 day old
120ml (4fl oz) olive oil
finely grated rind and juice of 1 lemon
2 tbsp balsamic vinegar
400g (14oz) cooked beetroot, cut into chunky cubes
75g (3oz) goats' cheese
50g (2oz) sultanas
15g (1/2oz) fresh basil leaves
salt and freshly ground black pepper

1. Rip the slices of bread into 1cm (1/2in) pieces. Heat three tablespoons of the oil in a small non-stick frying pan, add the bread pieces and sprinkle over the lemon rind. Cook over a medium heat for 3 minutes or until they are crisp and have a nutty golden colour. Tip on to kitchen paper and season to taste. Set aside.

2. To make the dressing; place the balsamic vinegar in a screw-topped jar with the lemon juice and remaining five tablespoons of olive oil. Season to taste and shake well to combine.

3. To assemble the salad, place beetroot cubes on a large plate or platter and crumble over the goats’ cheese, then sprinkle the sultanas on top with the croutons and basil leaves. Drizzle over the dressing and serve immediately.

Chunky hummus, roasted red pepper and spinach wrap
Serves 4

2 garlic cloves, roughly chopped
1 mild red chilli, seeded and roughly chopped
handful fresh flat-leaf parsley leaves
400g (14oz) can chickpeas, drained and rinsed
2 tablespoons extra virgin olive oil
1 tablespoon sesame oil (optional)
4 soft flour tortillas (white or wholemeal)
50g (2oz) young tender spinach leaves
400g (14oz) can or jar roasted red peppers, drained and sliced
salt and freshly ground black pepper

1. Place the garlic, chilli and parsley in a food processor and whizz until finely chopped. Add half of the chickpeas with the olive and sesame oil, if using and whizz again until smooth. Add the remaining chickpeas and pulse for another 10 seconds until just combined so that the hummus still has plenty of texture. Season to taste.

2. Preheat a frying or griddle pan and quickly toast the soft flour tortillas on both sides. Spoon dollops of the hummus down the middle of each tortilla and then pile the spinach and red peppers on top. Roll up to enclose the fillings and then cut each one in half on the diagonal. Arrange on plates to serve.

For further information on recipes, step-by-step guides on what flour to use, how to store flour and much more, visit: fabflour.co.uk