If you have two ovens turn on the small oven on 50 degrees C and the other at 200 degrees C.
Mix water, salt, sugar and yeast together and leave to work for 15 min.
Then add the yoghurt and oil, mix it well. Then add the rye, oats, seeds and mix together, then add the white spelt as much as you need until it sticks very little to your hands.
Divide the dough into two pieces and knead it a little more and add a little more spelt if needed to the two portions, it must not stick to your hands.
Then divide one piece into 7 pieces and make 7 rolls, put on baking tray.
Divide the other piece into 3 pieces, roll them out too and plait the pieces together. Put the bread on the same baking tray as the rolls, and put the tray into the small oven at 50 degrees for 11 min to rise.
Then transfer them to the hot oven for 12 min, then take the rolls out and leave the bread in for another 10 min. (If you don't have two ovens put the finished rolls and bread somewhere warm and non-drafty for 10 min).
Then you have wholesome and fibre rich quick rolls.
Its is very important not to raise the rolls for longer as they otherwise will collapse (has taken me a long time to get it right LOL).
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....
Deliciously soft, fluffy, savoury buns, which when broken open, reveals a sage and onion filling dispersed through the bun. Spread on some good quality salted butter and you are done. Excellent for picnics, accompanying soup or just as a snack by itself. They freeze very well and I tend to bake 3 batches in one go every few weeks as they are a perfect after school snack and a great way to utilise my very prolific sage plant!
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.
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