
A white, rye and spelt loaf with a poppy seeds topping
A great bread for toasting.
Ingredients
Method
Credits
Recipe by Richard Clarke, with thanks to Richard Bertinet for the sourdough recipe/methodology and other techniques!
Added by: Ruralidle
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Dear Customers,
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers
- beaudelicious 29 March 2010
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