Mix together all ingredients and leave for 30 min. Fold 4 times every 30 min. Leave for 10 hours to rise. Fold and shape the dough and put in a proofing bascket for 12 hours in the fridge.
Preheate the oven with a small bowl of water. Place the dough on baking tray and bake 15 min at 240°C, 40 min at 180°C.
This is a special blend of 5 seeds and cereals, this product does not contain any flour. For those who love seeds and cereals to be a major part of their diet, this is an ideal mix containing malted wheat flakes, barley flakes,...
Our everyday loaf full of body and texture. We eat it as toast with peanut butter and as sandwiches - ham, cheese, mustard and salad or roast chicken, stuffing and mayo our favourites! Never fails for a chewy, heavily grained, substantial wholemeal loaf.
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
A really flavoursome, nutty, savoury and crusty wholemeal loaf. Perfect to eat with Summer salads, to accompany a cheese board or to have wirh a bowl of soup
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.