A delicious, chewy, satisfying nutritious rye bread packed with flavour from the added dried fruit and seeds.
We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.
Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.
May she rest in peace.
Day 1
8pm - Mix 15grams of mature starter with 50 grams of white flour and 50 grams of tepid water to create a levain. Leave overnight on the countertop.
Day 2
8am - Mix 320grams of stong white bread flour, 40 grams of rye, and 40 of spelt. Add 285grams of water and mix to make a shaggy dough. Leave to autolyse for 30 minutes.
8.30 - Add 100 grams of your levain and mix. Gently knead in the bowl for 15minutes. Cover and leave to rest for 30 minutes.
9.15 - Add 10 grams of salt and gently knead again for 5 mins. Cover and leave to rest for 30 mins.
10.00 - Do one 'stretch a fold'. Cover and leave to rest for 30 mins.
10.30 - Do a second 'stretch a fold'. Cover and leave to rest for 30 mins.
11.00 - Do a third 'stretch a fold'. Cover and leave to rest for 30 mins.
12.00 - Do a fourth 'stretch a fold'. Cover and leave to rest for 2-3 hours to bulk ferment.
14.00-15.00 - When you dough has grown by 25-30%, pre shape it by manipulating it into a boule shape with a bench scraper. Leave for 20 minutes to rest
After 20 minutes rest, shape your dough into a boul. Wet the top of the boule and roll it in a bowl containing poppy and sesame seeds. Add to a well floured bannaton. Leave in the fridge overnight.
The next morning, bake the boule at 250c for 20 minutes, and then 200c for another 20 minutes.
Added by: Daniel Webb
Our fig, spelt and pumpkin seed flour blend is made using sun-dried Calimyrna figs which are prized for their natural sweetness and flavour, grown near the ancient city of Ephesus in Turkey. Harvested by hand....
Spelt is an ancient grain closely related to Emmer. The origins of spelt can be traced to Neolithic times between 6000 – 5000BC.
Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times.
Once malted, the rye grains are dried at a higher temperature which gives them a strong flavour. The skill of the maltster is in deciding at...
The whole rye grain crushed into two or three pieces and used traditionally in the preparation of pumpernickel bread. It is also referred to as "cracked" rye.
A delicious, chewy, satisfying nutritious rye bread packed with flavour from the added dried fruit and seeds.
Dark, dense and fragrant sourdough loaf, perfect with butter.
Sourdough bread with a crunchy crust and delicious malty flavour!
Based on a Panasonic sd-zb2502 wholemeal loaf recipe. Makes a perfect, delicious loaf with or without seeds. This loaf has a slight nutty taste from the rye flour and makes the loaf slightly more substantial than a standard wholemeal loaf with without the real heaviness of a rye loaf
Tasty and springy textured loaf. It's taken some experimentation to get a spelt and rye recipe to work in my Panasonic SD254, which doesn't cater for these flours. But the following recipe produces great loaves baked on the wholemeal rapid setting. I weigh the water for more accurate results: 1gm= 1ml
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% 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.
Shipton Mill Ltd
Long Newnton, Tetbury
Gloucestershire GL8 8RP
Directions
01666 505050
enquiries@shipton-mill.com
Company number is 1458168, registered in England & Wales
© 2022 Shipton Mill Ltd
Useful links
