Combine linseeds and hot water in a small bowl. Leave for 15 minutes or so to become gelatinous.
Dry whisk the flours in a bowl, add the active dried yeast, the sunflower and pumpkin seeds, and dry whisk again. Line a loaf tin with baking parchment, (you can use a loaf tin liner for this and keep it in place by sticking it to the sides of the tin with a little butter) and pre-heat convection oven to 180*C, (static oven to 200*C).
Beat the eggs until fluffy in another bowl, add the 2 tbsp of olive oil to this bowl. Combine the linseed and the egg mixtures, then add it to the mixed flours and seeds together with the 200ml of warm water, and beat everything together to mix thoroughly. The batter should be loose, and not too stiff.
Spoon it into the prepared tin, sprinkle the top with buckwheat flakes, cover with a large inverted plastic container or bowl that will not touch the top as it rises, (clingfilm sticks to the top and tears the dough before baking) and leave to prove in a warm place for 1 hour.
When the loaf is level with - not above the top of the tin - put it in the hot oven, and place a greased baking sheet over the top of the tin to act as a lid, and bake for 45 minutes.
The loaf should be nice and brown, and sound hollow when you tap the base. Transfer to a wire rack to cool.
IMPORTANT NOTE This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
Traditionally fermented and baked into Injeraa, brown teff has a malty flavour. Made using the whole grain it's packed with nutrients and now recognised as a superfood...
This is a great staple gluten free loaf which I bake regularly every week. It's full of flavour and delicious eaten during the next 24 hours. After that it makes excellent toast for several days or can also be sliced and frozen for toasting at any time.
These biscuits / cookies taste amazing. Are gluten free and egg free anyway but can also be made dairy free.
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.