It turns out that sourdough focaccia is my new favourite go-to bread to make!
We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.
Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.
May she rest in peace.
150g sourdough starter (refreshed the night before with 50/50 water/brown rice flour)
100g brown rice flour
100g oat flour
100g buckwheat flour
100g millet flour
60g tapioca starch
2 tbsp (~16g) psyllium powder
2 tsp salt
580g tepid water
2 tbsp (~40g) honey
50g sunflower seeds (optional)
Mix all the dry ingredients together, then mix in the sourdough starter.
Stir the honey into the tepid water. Add to the dry ingredients and mix together thoroughly for 2 minutes to ensure there are no lumps of flour.
Spoon/scrape into a 2lb / 1kg loaf tin (lined if not very non-stick). Scatter the sunflower seeds on top, if using. Leave to rise for 6-8 hours in a warm (~30°C) non-drafty place until risen by about a third.
Preheat the oven to 200°C Fan.
Bake for 20 minutes at 200°C Fan and then lower the heat to 180°C Fan for a further 40 minutes.
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.
Added by: David Milburn
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.