Recipes

We want to inspire you to try something different and have given you some basic examples to get you started.

Competition

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Our Products
White Flours
101 - Finest Bakers White Bread Flour - No.1
102 - French White Flour - Type 55
105 - Untreated Organic White Flour - No.4
107 - Organic Italian Ciabatta Flour
112 - Canadian Strong White Bread Flour
113 - Organic Self-raising White Flour
117 - Soft Pastry and Cake Organic White Flour
118 - Italian White Flour – Type “00”
Wholemeal Flours
203 - Very Fine Ground Organic 100% Wholemeal Pastry Flour
205 - Organic 100% Wholemeal Flour
209 - Stoneground Canadian Organic 100% Wholemeal Flour
210 - Stoneground 100% Wholemeal Flour
216 - Extra Coarse Organic Wholemeal Flour
Shipton's Speciality Flours
301 - Organic Light Malthouse Flour
Organic Prepared Cereals
305 - Organic Malted Wheat Flakes (500g)
306 - Cut Malted Rye Grains (500g)
Shipton's Speciality Flours
401 - 5 Seed Blend
402 - Sunflower and Wheat Flour
403 - Organic Pinhead Oats for Porridge
404 - Organic Medium Oatmeal for Biscuits
406 - Organic Irish Soda Coarse Brown Bread Flour
407 - Organic Spelt Wholemeal Flour
409 - Swiss Dark Flour
410 - Organic Stoneground Brown Rice Flour
Rare Flours
411 - Organic Chestnut Flour (500g)
Shipton's Speciality Flours
411 - Organic White Spelt
Rare Flours
413 - Organic Khorason Flour
414 - Organic Emmer Wholemeal
Shipton's Speciality Flours
415 - Organic Wheat Free Flour
Larger Flour Sacks
5 Seed Blend (25kg)
Shipton's Speciality Flours
507 - Organic Semolina
508 - Organic Wheatgerm and Bran (500g)
Rye Flours
601 - Organic Light Rye Flour - Type 997
603 - Organic Dark Rye Flour - Type 1350
607 - Organic Chopped Rye for Pumpernickel (500g)
The Classic Flours
701 - Organic Strong Plain White (2.5kg)
702 - Organic Self Raising Stoneground Wholemeal (2.5kg)
703 - Organic Stoneground Wholemeal (2.5kg)
704 - Traditional Organic White
705 - Organic Three Malts and Sunflower Brown Flour
706 - Traditional Stoneground Wholemeal
Books
Crust - Bread to get your teeth into by Richard Bertinet
Dough - Simple Contemporary Bread by Richard Bertinet
Larger Flour Sacks
Finest Bakers White Bread Flour - No. 1 (16kg)
French White Flour - Type 55 (25kg)
Italian White Flour - Type 00 (25kg)
Organic 100% wholemeal Flour (25kg)
Organic Dark Rye Flour - Type 1350 (25kg)
Organic Light Rye Flour - Type 997 (25kg)
Organic Self-raising White Flour (25kg)
Organic Spelt Wholemeal Flour (25kg)
Soft Cake and Pastry Organic White Flour (25kg)
Stoneground 100% Wholemeal Flour (25kg)
Untreated Organic White Flour - No. 4 (16kg)
Very Fine Ground Organic 100% Wholemeal Pastry Flour (25kg)
Yeast
Yeast Sachet - 5g

Flour

Introduction to Flours 

 

Just a quick note on our flours……our flours have always been unbleached.  Now all flours in the UK are unbleached so no need to worry further. 

NB if you buy in the States - bleaching is still the norm in the USA!

 

To get to a white flour you need to extract the bran and the wheatgerm. The extraction is the percentage of whole grain that is present in the flour. This helps in defining the three basic types of flours: 

 

Wholemeal 

A 100% extraction – nothing taken out. The entire wheat grain or berry is used to produce a “wholemeal” flour. For every 1000kg milled you get 1000kg of flour 

 

White 

Typically a 75% extraction – with most of the bran and wheatgerm removed. To get to some highly refined white flours for specialised applications it is possible to get a lower extraction but rare in practice. 

 

Brown

Typically an 85% extraction with much of the bran and wheatgerm removed. The grain can also be milled down to a white flour and then some of the bran or wheatgerm is blended back in.   There are many different types of Brown Flour depending on the amounts of the wheatgerm and bran added back.  Before the popularity of wholemeal flours, brown flour was much more commonplace. 

 For a fantastic introduction try our malted & seded brown flour - 3 Malts and Sunflower Brown Flour available from our on line shop - Flour Direct

 

Malted 

A brown or white flour to which a quantity of malt has been added.  This gives a darker loaf and the malt provides a ready food source for the yeast.

 

Granary 

This is actually a trademarked name for a flour made by a larger flour company and is not a specific flour as such. The Shipton Mill equivalent would be our Organic Light Malthouse Flour. 

However for something even more special, try our 3 Malts and Sunflower Brown Flour available on line from the Flour Direct shop.  This lovely almost hessian coloured flour has the added benefit of Sunflower and Pumpkin seeds to give it a superior award winning taste and texture.