We have a Panasonic bread maker which we use for all our bread. In the Panasonic you would load the machine in the order the ingredients are listed. it may vary for other manufacturers machines.
2 teaspoons Bioreal Organic Dried Yeast
300 grams Shipton organic 3 malts and sunflower brown flour
120 Grams Shipton Mill Seeded White Organic Flour
60 Grams Shipton Mill Organic White Spelt Flour
60 Grams Shipton Mill Organic Wholemeal Spelt Flour
60 grams Shipton extra coarse organic wholemeal flour
2 teaspoons unrefined Demerera sugar (2 of white suger alternatively)
2 teaspoons sea salt (1 1/2 of table salt alternatively)
2 tablespoons of olive oil/ rapeseed oil
370ml of water
We use menu 18 on our machine which is a 3 hour 15 minute dough setting.
Remove the dough from the machine and using a floured surface divide into 8 or 10 equal portions and kneed and roll into shape. If I want slightly larger cobs for say bacon and egg sandwiches I just make 8 and flatten them out before proving for a cob with plenty of space. The mix will easily make 10 smaller cobs for normal use or even 12 slightly more delicate ones for more polite company! Brush the tops with Olive oil or Rapeseed oil.
Arrange on a baking tray and sprinkle on a small amount of Shipton Mill 5 seed blend, prove at around 40 degrees until doubled in size (20-25 mins) and then bake in a preheated oven at 220 degrees Gas MK7 for around 15mins until browned.
Deliciously soft, fluffy, savoury buns, which when broken open, reveals a sage and onion filling dispersed through the bun. Spread on some good quality salted butter and you are done. Excellent for picnics, accompanying soup or just as a snack by itself. They freeze very well and I tend to bake 3 batches in one go every few weeks as they are a perfect after school snack and a great way to utilise my very prolific sage plant!
Our everyday loaf full of body and texture. We eat it as toast with peanut butter and as sandwiches - ham, cheese, mustard and salad or roast chicken, stuffing and mayo our favourites! Never fails for a chewy, heavily grained, substantial wholemeal loaf.
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
Add a recipe & get 5% off
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.