Seedy, spelty, cakey and delicious...
200g white spelt flour
200g wholemeal spelt flour
7g organic Shipton Mill yeast (dried)
glug of olive oil, rapeseed oil, or whatever is to hand
Sugar - whatever is to hand - we like date syrup, molasses, or honey
Seeds - again whatever is around - we like linseed, pumkin, poppy (used also as decoration) and linseed.
around 220mls of water (we use a large glass) and sometimes fill it with half apple jiuce depending on the mood
Mix it all together and kneed. Prove for a couple of hours.
Knock it back.
Put in a tin and cover. I like pressing more seeds into the top at this point so they slip into cracks and creases of the loaf as it begins to rise.
After about an hour (when risen) stick it in a hot oven (230 degrees) for around 25 minutes. And then it's done.
Besy enjoyed with homemade marmalade or avocado with olive oil.
Added by: Sara Godfrey
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers