All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
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Take a look in our online shop, where you can buy our full range of flour and lots more.
Looking for inspiration?
Our Baking section is a great place to find inspiration - why not have a look and see?
All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Need to know where we are?
For contact details, directions and how to find us
You can visit us here at the Mill, we are open:
Monday to Friday 08:00-17:30hrs
Saturday 08:00-16:00hrs
We are closed on Sundays and Bank Holidays
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The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
You need a sourdough starter for this one and I make it the night before for the following day's evening meal- but it's worth the effort and rarely lasts until it's cold
Ingredients
400g sourdough starter
400g strong white flour
100g strong wholemeal or light rye flour
one handful of pinhead oats
100g grated cheddar or red leicester cheese
1 teaspoon salt
350 ml water (approx)
Method
Add the sour dough starter to the flour, grated cheese and oats. Add half the water and mix to a rough, crumbly mess. Leave 10 minutes to let the starter begin to work. Then add the salt and enough water to make a smooth dough. Knead for 5 minutes, leave overnight in a covered bowl to prove. Knead in the morning and leave two more hours. Shape into a ball, place into a silicone paper lined 1 pint casserole, glass or cast iron. Cut a slit in the top and leave to prove for a few more hours.
Put the lid on the casserole and bake at Gas Mark 5 - 40 minutes lid on, 10 minutes lid off, last 10 minutes out of the casserole and upside down for a really crispy crust.
Cool on a rack if you can restrain yourself. Eat!
Added by: Jenny Eades
Bread Proving Basket - Small/Large Oval
Bread Proving Basket - Small/Large Round
Organic Medium Oatmeal for Biscuits (404)
Organic Pinhead Oats for Porridge (403)
Rye and Oat Soda Bread
Borodinsky Traditional Russian Rye Sourdough- Yeast and Wheat Free
Cornflour Sourdough
Lisa K's Organic Sourdough Rye Bread
Sourdough Pain Au Bacon (2 loaves)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.
It's very easy, just click here to visit your "My Shipton Mill" page to get started.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“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.