I have been making sourdough bread with pure spelt and pure rye for years, but I've discovered you can make an unexpectedly tasty sourdough bread with Shipton Mill's gluten-free bread flour.
Quantities are for for two 500g loaves
150g Shipton Mill gluten-free bread flour
½ tsp Salt
10g Sourdough ‘starter’ from last time (see below) OR a pinch (1/8th tsp) of dried yeast
This not only adds a flavour twist to the bread. The soaked seeds generate a gel that helps the dough to retain gas in small bubbles as it rises.
You can omit the soaker, but the dough's crumb will be a little less fine.
50g Chia seeds or Linseed
150g Water (120g for linseed)
All the Sourdough less 1tsp
All the Soaker
1tsp Dried yeast
1½ tsp Salt (you can reduce this to 1tsp but not less)
360g Warm water - Weigh it! Most measuring jugs are wildly inaccurate
400g Shipton Mill gluten-free bread flour
20ml Olive oil
Olive oil for brushing or spraying
1. Mix together ingredients for the sourdough. Leave 12 to 24 hours at room temperature
2. Mix together ingredients for soaker. Leave in fridge for same time as soaker.
3. Remove 1tsp of fermented sourdough. Mix it with a good pinch of salt and 1tbsp of flour plus enough water to make a dough. Put it in the fridge in a loosely covered jam jar for next time. This will be your ‘starter’ for your next batch. It will keep for up to a week.
4. Grease two deep 500g bread tins.
5. Put the remaining sourdough, soaker, dried yeast and salt in a bowl.
6. Dissolve the honey in the lukewarm water
7. Pour the water mix onto the sourdough mix and stir thoroughly to disperse sourdough and seeds. The seeds tend to clump together so mixing matters.
8. Add the flour, then mix thoroughly for at least a minute. The dough will stiffen as the flour absorbs more water.
9. Add the olive oil and mix it in. The dough texture will change. The quality of the oil will subtly affect the finished bread’s flavour.
10. Share the dough equally between the two tins
11. Heat the oven to 180 degrees fan, (200 degrees fanless) - or on the grid shelf on the floor of an Aga's roasting oven
12. Cover the dough with a damp tea towel and leave it to rise until the dough is level with the top of the tins. In a warm room this will take 40 minutes. In a cooler room it will take longer. Watch it like a hawk! If it overflows, the dough has risen too much.
13. When it has risen, score the top of each loaf with a sharp knife, then brush or spray the top with olive oil.
14. Bake for about 40 to 50 minutes until golden brown.
15. To double check the bread is cooked, turn it out and tap its bottom. It should come out easily and sound hollow.
16. Leave to cool before eating.
This bread makes particularly delicious toast.
Added by: Anthony Fitzsimmons
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.
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