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.
YOUR DELIVERY MAY BE AFFECTED: New Parcelforce Industrial Action Dates...
YOUR DELIVERY MAY BE AFFECTED: New Parcelforce Industrial Action Dates
The CWU members have planned further industrial action on:
Wednesday 2nd November 2022
Thursday 3rd November 2022
Friday 4th November 2022
While we have been informed that contingency plans are in place to assure the delivery of as many parcels as possible, service may be affected on these dates and lead to delays.
Should you need to order from us, we therefore strongly recommend that you place your order as soon as possible to ensure it reaches you before the start of the industrial action. We will continue to endeavour to process and despatch your order within 3-5 working days and will try our utmost to get as many parcels packed and sent out in advance of the strikes to minimise any disruption.
Thank you for your patience, and we hope this advance warning will help you plan for any baking you may have scheduled.
• 1 cup water • 1 cup milk • 1 cup rolled oats • 3 tbs rapeseed oil (or softened butter) • 2 tbs honey • 7 g sachet of instant yeast • 2 tsp salt • 2½ cups wholemeal spelt flour (approx) • 2 ½ cups white spelt (approx)
Combine water, milk and oats in a microwave bowl and make into porridge. It should be quite wet and a little runny. Leave to cool until luke warm before stirring in the honey, yeast and salt.
Stir in equal quantities of wholemeal and white spelt until a rough, shaggy, tacky ball forms.
Turn onto a lightly floured work surface and knead once or twice only before covering with the upturned bowl. Leave for 20 minutes or so.
Repeat twice more – the dough should become less tacky and take on a silky plump feel.
Sprinkle semolina/medium cornmeal on a baking tray and heat oven to 220c fan (240c if no fan).
Hold up the ball of risen dough and shape by drawing hands round and underneath the ball, turning it as you do to form a tight skin over the surface and then place the shaped boule onto the tray.
Leave to prove for approx 30 minutes until well risen before placing in the hot oven.
After 5 minutes turn the oven down to 190c fan (200c) and bake for 30 minutes or until well browned and hollow sounding if tapped. The loaf can be returned to the oven directly on the oven shelf bars if another five minutes or an extra crust needed.
PS: a little extra honey and some broken walnuts and raisins kneaded in make a wonderful loaf for cheeses or toasted at breakfast.
Our fig, spelt and pumpkin seed flour blend is made using sun-dried Calimyrna figs which are prized for their natural sweetness and flavour, grown near the ancient city of Ephesus in Turkey. Harvested by hand....
Back in the day Stokies would pass half a dozen Oatcake Shops to buy from their favourite place. It's all about the texture, flavour "and 'em not being being too thick, duck".
In homage to High Lane, Tunstall I now make these in exile at home in the Welsh hills on a cast iron planc usually used for Welsh Cakes.
Based on a Panasonic sd-zb2502 wholemeal loaf recipe. Makes a perfect, delicious loaf with or without seeds. This loaf has a slight nutty taste from the rye flour and makes the loaf slightly more substantial than a standard wholemeal loaf with without the real heaviness of a rye loaf
Tasty and springy textured loaf. It's taken some experimentation to get a spelt and rye recipe to work in my Panasonic SD254, which doesn't cater for these flours. But the following recipe produces great loaves baked on the wholemeal rapid setting. I weigh the water for more accurate results: 1gm= 1ml
A chewy fruity loaf with a good rise and crusty bake.
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.