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100% wholemeal loaf ... with a difference.

This wholemeal loaf is partly made with Shipton Mills coarse wholemeal flour to which I add millet and chia seeds.

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3/4 tsp Allinson easy bake yeast. 300gm of wholemeal flour. 175gm coarse wholemeal flour. 2 tsp sea salt (I use Hymalayan salt)

1 tsp demerara sugar. 1 tbs millet. 1 tbs chia seeds. 28gm (1oz) butter. 350ml water.

Now, for this recicpe I prepare the dough in my Panasonic SD 2500 bread maker on the dough (17) setting.

Turn out dough onto floured surface (no 2nd kneading required) shape and put in loaf tin. I use a King Arthur (American) loaf tin which I can thoroughly recommend.

Let it rise to whatever size you prefer, then 200 degrees (fan oven) for 25 minutes.

Added by: Ray Coombs

Tags: Wholemeal Bread

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Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

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