We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Sack Shop

All about Shipton Mill

From our beautiful to location to our philosophy - find out what makes us tick.

Shipton Mill

    Contact Us

    Need to know where we are?

    For contact details, directions and how to find us

    How to find Shipton Mill

    Opening Hours

    We are open for collections direct from the mill, do feel free to pop down during office hours.

    If you make your way over to the office we will come out to see you.

    Office Hours

    Our Office Hours are Mon-Fri 09:00-17:00hrs.

    We are closed on weekends and Bank Holidays.

      Your Basket

      Total: £0.00 item

      Take control

      Log in to My Shipton Mill to manage your orders and your online experience.

      My Shipton Mill

      My Shipton Mill / Log in

      Registration

      Homepage

      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

      Homepage

      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

      Danish Rye

      Traditional danish rye

      Like this? Share it with your friends.


      Report abuse

      Ingredients

      175g wholemeal flour

      175g dark rye flour

      175g grains (linseed, sunflower seed, rye grains)

      175g active rye starter (fed and left at room temperature for at least 12 hours)

      395ml water

      5-6g salt (depending on your taste for salt)

      1tsp honey (if you like, but not needed in my opinion)

      Methos

      Mix together - it should be wet like a cake mixtue

      put into a 1kg loaf tin

      cover with a plastic bag or wet cloth

      leave for up to 12 hours (depending on the temperature of where it is proving)

      bake at 200°C for 75 minutes (I find mine is actually ready after 60 - depends on your oven and mixture)

      Added by: Liz Thomas

      Tags: Bread Rye Sourdough

      Add comment

      can I make this recipe without using wheat, use all rye?

      molly 22 September 2016

      Reply

      Related products

      Bread Proving Basket - Small/Large Oval
      Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.
      Bread Proving Basket - Small/Large Round
      Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.
      Cut Malted Rye Grains (306)
      Once malted, the rye grains are dried at a higher temperature which gives them a strong flavour.
      Organic Chopped Rye for Pumpernickel (607)
      The whole rye grain crushed into two or three pieces and used traditionally in the preparation of pumpernickel bread.
      Organic Dark Rye Flour - Type 1350 (603)
      A wholemeal rye flour used to make dark rye breads.

      Related articles

      Add a recipe & get 15% off

      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.

      15% off Flour Direct

      It's very easy, just click here to visit your "My Shipton Mill" page to get started.

      Flour Direct Shop update

      Dear Customers,

      Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.

      If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.

      Deliveries

      Keep safe and well

      The Shipton Millers