Recipes
The idea is not to provide a complete recipe book. There are enough of those out there - notably Richard Bertinet's excellent "Dough".
We want to inspire you to try something different and have given you some basic examples to get you started. Some you will find easy and make great bread first time. Others may need a little more time and will be all the more rewarding when you succeed.
If you have tried something and it works well or you have a fantastic recipe that you'd like to share then please send it to us at baker@shipton-mill.com
If our resident baker agrees we'll post it on the site, give you the credit and send you 6kgs of flour (you can choose) so you can try something new.
Matt's Chilli Bread
This uniquely flavoured bread was invented by Matt in a moment of despair. Combines the delights of fresh bread with the delicate warmth of chilli!
Per's Danish Treacle Cake
This cake is a regional Danish classic. It's one of the easiest and best cakes if made properly. It's basically a thick, soft sweet yeasty dough with a topping of sugar/butter that melts and burns to a dark brown caramel-like substance.
RYE BREAD USING YEAST
This method is quicker than using a sour dough starter and will produce a reasonable rye bread.
SWISS DARK FLOUR LOAF
Just something very special. The Swiss Dark Flour is a favourite of our Baker. It has a sweetness and productivity that is unsurpassed.
DAN'S PUMPERNICKLE BREAD
Please read the recipe all the way through first.
RYE BREAD USING A SOUR DOUGH
'Mother' or Sour Dough Starter
MILK AND HONEY BREAD
A delicious recipe that makes 2 x 800g loaves
ORGANIC LIGHTMALTHOUSE LOAF
A white sponge can be added to this recipe at 15-20%. This will help produce a richer crust but will reduce the "malty" taste.
HOT CROSS BUNS
Not just a seasonal treat anymore, but a classic English tea time bun that can be enjoyed all year round.
IRISH SODA BREAD
The traditional Irish loaf.
LYNN'S SPICED CRANBERRY AND ORANGE SODA BREAD
Hi,
I would like to suggest a recipe I have had success with using your wonderful Irish soda bread flour.
Lynn Hardie
CIABATTA
The Classic Italian loaf that if made properly should reveal the large bubbles typical of this form of bread. The word Ciabatta comes form the Italian word for Slipper which the flattened shape of the loaf represents.
This recipe will make four large Ciabatta loaves.
CLASSIC FRENCH BREAD
The French make great bread that had a wonderfully light texture with a beautifully thin crust that cracks and flakes when you cut or break the loaf. This recipe will hopefully recapture soemeof the flavour and textures that are so closely associated with real French bread.
CLIVE'S PIZZA DOUGH
For the best pizza, it is wise to start the night before. This recipe gives a fantastic tasting base and the addition of the rye flour makes the crust incredibly tasty and not the "bit" that gets thrown away.
ANISEED BREAD
This recipe makes a wonderfully moist and sweet bread with the rich warming overtones of Aniseed.
THE BOSS'S FAVOURITE CARROT CAKE
Makes a delicious 800g Carrot Cake
TOM's HALF'N'HALF
A great way to make a lighter loaf with a blend of 50% white flour and 50% wholemeal.
TRADITIONAL ENGLISH OVERNIGHT DOUGH
This Classic recipe is used for traditional favourites such as the London Bloomer with its characteristic diagonal slashes to the top as well as the distinctively shaped Cottage Loaf.
TRADITIONAL ENGLISH WHOLEMEAL LOAF
TRADITIONAL SPELT LOAF
This recipe may be of interest to people who have slight wheat intolerance.
WHITE SOUR DOUGH
It may seem a lengthy process but the bread you end up with will have a fantastic flavour.