We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Community Recipes

Welcome to our recipes section - a great place to find baking recipes, supplied, rated and commented upon by you and the Shipton Mill community.

We hope that you find this a useful resource, but please remember that it is only as good as the input that we receive from you ... So please do give recipes a star rating and add your comments. And add your own recipes too (we'll even give you a 15% voucher to use in our Flour Direct shop).

Add a recipe & get 15% off

15% off Flour DirectIf you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Top rated

Creamy pinhead porridgeCreamy pinhead porridge
This delicious creamy porridge made from organic pinhead oats, with berries, nuts and honey will provide heaps of healthy goodness and keep you going for hours.
Cheats Pane AltamuraCheats Pane Altamura
If you've time, look on the internet for Pane Altamura and the various ways to form the loaf It's informative and fun trying something different Many thanks to ABaker for the inspiration However if you haven't try this!.
WholeWheat & Toasted Seeded BreadWholeWheat & Toasted Seeded Bread
Toasted Seeded Bread Is just my Favourite Bread to make! And its all down to the toasting of the varieties of seeds in this recipe.


Pita breadPita bread
Puffy pita breads - great for kids school lunches!.
Cornmeal RollsCornmeal Rolls
Soft little cornmeal rolls are great for appetites big and small.
Sourdough wholemeal bread (breadmaker or hand)
To make this delicious and infallible bread alone you will have to do the following: Incorporate 180 grams of sourdough to your 100% hydration, 310 g of water, 510 g of flour to your choice (I usually add 2 different but always of Shipton Mill and wholemeal preference), salt to taste and 2 tablespoons of diastatic malt.