Speciality and Rare Flour
Special flours for special purposes, and rare flours for added interest and that unusual twist.
Out of the ordinary
Shipton mill produces a range of flours which are not generally available on the market, but which add interest and character to bread making. Some are purely functional such as our Organic Irish soda coarse brown bread flour, tailored to making excellent soda bread with the addition of good buttermilk. Others such as our sunflower and wheat flour or organic three malts and sunflower brown flour, or our Swiss dark flour produce distinctive and unusual breads of fine quality.
We also have sweet bran and germ combinations which add nutrition and fibre to a loaf, or can be used to speckle a white dough . Through time, English bakers have added malt to their sponges to produce an active and flavoursome ferment, and this has become a characteristic of English breads which can be replicated by using our malt flours, and can be used to flavour pastry biscuits and cakes.
Granary style breads containing grains and seeds have become popular and are easy to make at home with our 5 seed blend.
Ancient grains and more
We source and encourage the use of Ancient wheats. Spelt is well known and also available from Shipton mill, and our Emmer flour is exceptional and unusual giving a taste of the ancient world, wonderful to mix with white flour. Similarly we source and stone-mill the ancient Iranian Khorassan wheat which has become more widely available under the trade-mark Kamut.
Khorassan is ideal to mix with white flour as it imparts a particular wholesome flavour. It is ideal to use for Indian/Iranian style desserts and breads such as Naan, ladoo and suji halva. Emmer and Khorassan impart very special flavour to sourdough breads, especially when used in the leaven.
Shipton mills Semolina is finely milled from Durum wheat, making it suitable for pasta making, adding to breads for a different texture and use in indian desserts such as suji halva. It makes an excellent porridge for the young or invalids.
Have a good browse then order some to be delivered to your door.
Protein content = 12.5%. To produce the richness of this flour, whole grains of wheat, rye and barley are steeped in water before being carefully spread on the malting...READ MORE