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Budgie Bread

A white bread made with no fewer than 6 seeds including millet (hence the name) BUDGIE BREAD

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1 pound of organic bread flour

2 teaspoons easy blend yeast

2 teaspoons sugar

1 teaspoon salt

1 tablespoon of each, sesame, poppy, sunflower, flax, millet and chopped up pumpkin seed

2 tablespoons light olive oil

plus extra for oiling the bowl

Put all the ingredients into a bowl or free standing mixer.  Add between 320ml and 350ml of tepid water until all the ingredients are combined.  Knead until dough is smooth and elastic adding a drop more water if needed. Tip onto floured surface, shape to a tight ball.  Coat the bowl with the remaining oil Put the dough in and cover until dough has doubled in size. Knock Back, shape and put in a large 3lb loaf tin and allow to rise and until nicely domed.  Takes about an hour or so.  Bake for 35 mins in a preheated and steamed oven .

Added by: jprankard

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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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