These little beauties are my first time of using Shipton Mills Finest No 1 white bread flour and Organic 100% wholemeal flour. The recipe produces a lovely soft centre with a slight crisp crust. Lovely when toasted under the grill and covered in local Berkeley Farm Dairy organic lightly salted butter. The recipe will make 2 x 1lb loaves or 1 x 2lb loaf.
250g Shipton Mill Organic 100% wholemeal Flour
250g Shipton Mill Finest Bakery No 1 White Bread Flour
7g Instant Yeast ( I use Fermipan red, a superb yeast but other brands will do. )
1 level teaspoon salt
1 Heaped tablespoon Milk Powder. ( I use a full fat powder milk called Nido made by Nestle but others will do. )
25g Granulated Sugar
300-320mls of tepid water
1 tablespoon of oil. ( I use olive oil )
2 x 1lb tins or 1 x 2lb tins.
1. Add both flours to a large bowl.
2. Add the dried yeast to one side of the bowl.
3. Add the salt to the opposite side to the yeast.
4. Add the powdered milk and sugar.
5. Thoroughly mix all the ingredients together and make a well in the centre.
6. Add about 300ml of the water and gently mix together with a wooden spoon or your hand to form a slighly wet sticky dough and the bowl is clean. Add more water if necessary.
7. Sprinkle a lttle flour on to your work surface and tipped out the dough from the bowl. Start kneading the dough for about 10 minutes. Be as aggressive as you want to be and stretch the dough to release the glutten. Really helps to relieve tension. Form the dough in to a ball.
8. Add the oil to a medium or large bowl and place the dough in to the bowl. Cover the bowl with oiled cling film and place the bowl on a shelf. Proofing times will vary depending on where you place the bowl. ( I'm lucky to have a wide window shelf. ) Allow the dough to rise, I use the top of the bowl as a datum point.
9. When the dough has at least doubled in size tip out back on to a dusted surface. Punch out the air and knead into a ball.
10. Divide the dough in two using a dough cutter or sharp knife. ( A dough cutter/scraper costs £4.99 from Lakeland )
11. Reshape the dough to the size of your tin. Place the dough in to the tins and cover with oiled cling film. Leave to proof until the dough has risen above the tin. Whilst this proofing is taking place heat the oven to 200°C/180°C Fan/Gas Mark 6/ 400° F.
12. Bake the loaf/Loaves for 20-25 minutes for 1lb loaves or 30-35 minutes for 2lb loaves. Of course this is dependant on how you like your bread but as long as the bread sound hollow when tapping the bottom they will be ready.
13. Remove from the tin(s) immediately and place on a wire rack covered with a t-towel and enjoy when slightly cooled.
Added by: Christopher Eddolls
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