A delicious, chewy, satisfying nutritious rye bread packed with flavour from the added dried fruit and seeds.
Ingredients
500g Shipton Mill Light Rye Flour
10g Salt
15g Fresh Yeast or 10g dried
280ml Warm Water
Method
Added by: NaomiS
Once malted, the rye grains are dried at a higher temperature which gives them a strong flavour. The skill of the maltster is in deciding at...
The whole rye grain crushed into two or three pieces and used traditionally in the preparation of pumpernickel bread. It is also referred to as "cracked" rye.
A wholemeal rye flour used to make dark rye breads. Some Master Bakers use dark rye flour for making the "sponge" used in traditional rye doughs....
Our founder, John Lister, visited the 18th century mill of Michelbacher Mühle, west of the ancient city of Cologne, in order to learn how to mill this traditional rye flour. We call it a “light” rye due to its paler colour, which is...
A delicious, chewy, satisfying nutritious rye bread packed with flavour from the added dried fruit and seeds.
Dark, dense and fragrant sourdough loaf, perfect with butter.
Sourdough bread with a crunchy crust and delicious malty flavour!
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
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Shipton Mill Ltd
Long Newnton, Tetbury
Gloucestershire GL8 8RP
Directions
01666 505050
enquiries@shipton-mill.com
Company number is 1458168, registered in England & Wales
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