200g Shipton Mill Three Malts and Sunflower orgamic brown flour
100g Shipton Mill Strong Canadian Blend 100% wholemeal flour
135g Shipton Mill Canadian Strong White Flour
2 tablespoons of powdered milk
2 tablespoons brown sugar
1 teaspoon poppy seeds
1 tablespoon pumpkin seeds
270 ml water
2 tablespoons sunflower oil
1 teaspoon salt
1 teaspoon fast dried yeast.
Add water, oil and salt to breadmaker pan first
Add dry ingredients on top of liquid.
Finally add yeast
1 and half hour dough mix. Once finished remove from breadmaker and shape into 2 baguette stick shapes. Put on silicon lining on baguette tray. Leave to rise for an hour. Cook in preheated oven at 230 degrees for 15 minutes. It is worth adding 60ml water scattered on base of oven when bread goes to generate steam. This makes crust crispy. After 15 minutes remove from tray, turn bread over and cook for further 5 minutes. When bread comes out of oven it is worth piercing a few times for steam to come out.
Added by: didaw
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.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.