All about Shipton Mill
From our beautiful location to our philosophy - find out what makes us tick.
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Take a look in our online shop, where you can buy our full range of flour and lots more.
All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Looking for inspiration?
Our Baking section is a great place to find inspiration - why not have a look and see?
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Reluctantly we have had to suspend door sales until further notice, apologies for the inconvenience.
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We will be closed from Easter Friday to Easter Monday inclusive.
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The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
A vibrant purple bread bursting with good flavours and good nutrition.
And no need to break into a sweat over this bread- it can be made inbetween the laundry and walking the dog and changing the duvet cover on a not-so-lazy sunday morning. All it takes is three kneads, each lasting 30 seconds (thank you Dan Lepard!) and then you just let the yeast do it's thing!
This is delicious as lunch, slathered with butter and then dunked in a cream of tomato soup-
or spread thickly with a lemon curd or marmalade for breakfast
Ingredients
400g raw beetroot, roasted until tender and then peeled and mashed
500g Shipton Mill Finest Bakers White Bread Flour
1 tsp salt
1 tsp Shipton Mill Organic Dried Yeast
225ml tepid water
1 tsp sugar
A little oil for kneading
Method
Dissolve the sugar in the water. Sprinkle over the yeast and leave in a warm place until covered with froth.
In a large bowl, mix together the activated yeast, beetroot, flour and salt into a sticky dough.
Cover with wet tea towel and leave for 10 minutes.
Uncover, oil hands and knead dough briskly for 30 seconds.
Cover again for 10 mins, then knead for 30 seconds.
For the final time, cover for 10 minutes, the knead for 30 seconds.
Now shape the loaf in a tin flour dusted banneton. Leave in a warm spot for 1 hour to rise.
Heat the oven to 180 degree (fan) and bake bread for 30-40 minutes.
Added by: kal
Summer Vegetable Quiche
Old Fashioned Oatcakes
Sourdough crackers
Homemade Yorkshires.
Vegan Pasties (Chickpea & Veg Filling)If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% 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.
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
I followed the recipe and the bread is lovely. However, next time I will bake in two loaf tins as my nicely shaped loaf spread out into a discus but even so, I got nice oven spring from the use of a pizza stone. But that's to adjust to my lack of technique.
Blacker Hill 21 January 2018
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