240 g (1 cup) warm milk 500 g bread flour (I use 250g white spelt and 250g strong canadian flour) 50 g sugar 9 g fine sea salt 113 g (8 tbsp or 1 stick) unsalted butter, softened, cut into cubes (I use Kerry Gold) 100 g (1/2 cup) bubbly, active starter 1 large egg (50 g) 80 g (about a 1/2 cup) raisins and 50g cranberrie, roughly chopped 2 tsp pure vanilla extract 1 tsp cinnamon 1 tsp pumpkin pie spice
For the crosses & glaze
3 tbsp plain flour 2 tbsp quality apricot jam for brushing
INSTRUCTIONS
In the bowl of a stand mixer, combine the flour, sugar, and salt with the paddle attachment. Add the softened butter, cube by cube, with the machine running. The goal is to evenly disperse the butter throughout the flour; rub any large pieces together with your fingertips.
Add the warm milk, starter, and egg to the bowl. Mix for 5 minutes to combine. Cover the bowl with plastic wrap and rest for 30 minutes.
Meanwhile, soak the chopped raisins in the vanilla extract. After the dough has rested, add the raisins, cranberries (and any liquid), cinnamon, and pumpkin pie spice to the bowl.
Using the dough hook, mix on medium-low speed, for 8 minutes. If the dough starts to climb up the side of the bowl, stop the machine and push it back down. The dough will be smooth and supple when finished. It should not stick to your hands. If it does, add a sprinkle of flour.
Cover the bowl with plastic wrap and let rise overnight at room temperature (about 68 F) for 12-18 hours. The dough is ready when it has tripled in size. Optional Step: about 1 hour into the bulk rise, I like to do 1 set of stretch and folds. I’ll do another set about 1 hour later.
The following day, generously coat the bottom and sides of a 9×13-inch pan with butter.
Remove the dough onto your work surface- no need to flour the surface first. Gently shape the dough into a log. Cut into 12 equal pieces, about 92 g ea. To shape into balls: working with one piece of dough at a time, fold the sides over towards the center. Flip it over, keep it on the counter, and roll it into a ball with the palm of your hand. Place the balls into the pan, evenly spaced, 3 across and 4 down.
Cover the pan with plastic wrap or a damp kitchen towel, and let rise at room temperature until the dough has doubled in size. This can take up to 2-3 hours at 68 F. The dough should look very puffy and plump when ready. Do not rush this step; the buns will be dense
When the buns are risen, heat oven to 220C/fan. Mix the flour with 2 tbsp water to make a paste. Pour into a plastic food bag and make a nick in one of the corners. Pipe crosses on top of each bun.
Place the dough inside, center rack. Reduce the heat to 200. Bake for 28-30 minutes.
Meanwhile, combine the apricot jam and a splash of water in a saucepan.
Remove the buns from the oven. Brush the tops with some of the glaze while they’re still hot.
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan. They are used for the fermentation of the dough and forming bread loaves. Prepare the basket by dusting it with flour, then put the dough in the basket and leave to rise. The small basket is suitable for making 500g loaves, the large basket is suitable for making 1kg loaves.
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan. They are used for the fermentation of the dough and forming bread loaves. Prepare the basket by dusting it with flour, then put the dough in the basket and leave to rise. The small basket is suitable for making 500g loaves, the large basket is suitable for making 1kg loaves.
This is a great staple gluten free loaf which I bake regularly every week. It's full of flavour and delicious eaten during the next 24 hours. After that it makes excellent toast for several days or can also be sliced and frozen for toasting at any time.
Crusty white dutch pot cooked sour dough - if you have ever despaired at making your sour dough rise despair no longer, i was once you, but this is my perfected technique!
Makes two 500g loaves of moist rye/white chewy, malty sourdough. Great toasted with jam or eaten as it is with cheeses, smoked fish, or whatever takes your fancy.
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.
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.