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.

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.

Like this? Share it with your friends.


Report abuse

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

Add comment

Add a recipe & get 15% off

If 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.

15% off Flour Direct

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

Flour Direct Shop update

Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.

Important note: Orders containing 10 sacks or more will be delivered by pallet.

Deliveries

Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.

Keep safe and well

The Shipton Millers