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Customer Update

Welcome to our website! To help us manage the unprecedented levels of demand we have implemented some temporary measures to our online shop.

DELIVERIES MAY TAKE UP TO 7 WORKING DAYS TO DISPATCH

To read more about Shipton Mill and our flours click the "Close" button at the bottom of this page.

2 Shops are quicker than one

We have split our shop in to two separate parts, to help us to get your order to you more quickly. Should you want to order both large sacks and small bags please use the flour direct shop.

Flour Direct Shop

The Flour Direct Shop continues as before, listing our range of flours both in small 1.0kg bags and the larger 25kg and 16kg sacks.

Visit the Flour Direct Shop

Sack only Shop

The new Sack Shop, only sells our range of 16kg and 25kg sacks of flour.

Visit the Sack Shop

Delivery slots

For these unusual times we are running a system of delivery slots for each shop. To start shopping, you need to have a delivery slot.

Delivery slots are released throughout the day, although due to the demand it can be difficult to get one. Please bear with us. If you would like to place an order, please follow the below steps:

Select either the Flour Direct Shop or the Sack Shop.
Delivery slots become available throughout the day, when you get a delivery slot submit your email address using the box provided to "Request a delivery slot".
You will receive an email with a link, this may take a few hours to arrive, the link will give you 24 hours to make a purchase from the shop. Please shop considerately.
We will fulfill your order as soon as possible, and will aim to despatch it within 7 working days.

IMPORTANT - please note:

There is unusually high demand for a slot at present with many people trying to register, so it might be initially difficult to get one. Please bear with us, we are processing as many orders as possible and releasing more every day.
After you register your email, and await the link to the online shop please make sure you check your junk mail as well. We are unable to reissue your email link and do not want you to miss your invitation.

Whilst not ideal, these measures allow us to keep delivering a steady flow of flour to as many people as possible. We are sorry we can’t take everyone’s order, and we are doing our very best. For any urgent queries not answered below, please contact us on enquiries@shipton-mill.com.

Micro bakeries and community bakeries

For our Micro bakeries and community bakeries who are striving to feed the community, we will continue to offer your full range of flours, please call the Mill on 01666 505050 and speak with Rebekah or Louise if you cannot order what you need though the website.

Thank you for bearing with us during this difficult time, we are very grateful for all your support. We hope you are all keeping safe and well and we are excited to be able to help get you and the family baking at home.

The Shipton Millers

MOST FREQUENTLY ASKED QUESTIONS

What time do you release delivery slots?

Delivery slots are not released at a set time.

The slots are released throughout the day to prevent the website from crashing. When we have hit our maximum capacity for what we can pack and despatch that day we stop releasing the slots. The next batch of slots is released upon completion of the previous.

This system, whilst not ideal, enables us to keep the online shop open and ensures we do not have to close the shop again to clear any backlog.

I can’t get a delivery slot, can I place my order over social media or email instead?

We are not able to bypass the website ordering system or accept orders through social media. We are very sorry if you have not been able to get a slot yet, please keep trying. We hope as Supermarkets get back into stock with flour, pressure on our site will reduce and we will be able to send out your order much more swiftly.

I have been trying for days and can’t get a slot, what should I do?

We are releasing a fresh batch of orders every day, throughout each day, to our maximum capacity. We are very sorry if you have not been able to get a slot, but we are unable to take a larger amount of daily orders at present while remaining open at the same time.

Please do keep checking back as more slots will be released every day going forwards. The demand has been so high we are not able to get to everyone, but we are doing our best to make sure we get flour to as many people as possible.

We are also working on increasing our capacity in the next two weeks to allow us to take more orders which should mean it will become easier to obtain a slot.

Are you still releasing slots?

Slots are released every day, in batches, until we hit our capacity for what we can pack and despatch that day. If you don’t get a slot one day, please do try again the next.

When will you reopen your online shop?

Our online shop is open, but with the above queuing system in place. This prevents the website from crashing and filters orders through at a rate we are able to pack and despatch until we hit capacity for that day.

If you can’t see any order slots it does not mean we have closed, there will just be a wait time until we have completed the previous batch of orders to release more slots.

I can’t get a delivery slot but am willing to drive, can I collect the flour instead?

Door sales are once again up and running please call in advance to arrange collection. 01666 505050.

I haven’t been able to get a delivery slot, should I keep checking or have you closed?

We have not closed, please do check back as more order slots will be made available as soon as we have completed the previous batch.

All about Shipton Mill

From our beautiful location to our philosophy - find out what makes us tick.

Shipton Mill

Visit our online shop

Take a look in our online shop, where you can buy our full range of flour and lots more.

Flour Direct

All about Shipton Mill

From our beautiful to location to our philosophy - find out what makes us tick.

Shipton Mill

Looking for inspiration?

Our Baking section is a great place to find inspiration - why not have a look and see?

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How to find Shipton Mill

Visiting us?

Reluctantly we have had to suspend door sales until further notice, apologies for the inconvenience.

Our Office Hours are Mon – Fri 09:00 to 17:00hrs.

We will be closed from Easter Friday to Easter Monday inclusive.

Click here for details & directions

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The Makings of Something Magnificent

Our inspiration is to help our customers make something magnificent.

Our Home Baking website aims to help you to find your inspiration.

The Makings of Something Magnificent

Homepage

The Makings of Something Magnificent

Our inspiration is to help our customers make something magnificent.

Our Home Baking website aims to help you to find your inspiration.

The Makings of Something Magnificent

Spelt with sun-dried tomatoes

Fearing that a loaf made totally from Spelt Wholemeal flour might turn out to be rather dense I was hesitant to give it a try. However, allowing the mixer some extra minutes to work the dough plus adding some sourdough starter to the mix, seems to have made the difference. Using a loaf tin offers some support to the dough in its second proving and the end result is a loaf with excellent taste and texture. Creating a moist atmosphere in the oven before putting in the loaf seems to encourage a bit of ‘oven spring’. This recipe adds sun-dried tomatoes and some fennel seeds to enrich things. Another way of varying things is to reduce the Spelt to 400g and mix it with either 100g of Three Malts & Sunflower Brown Flour or 100g of Seeded White Organic Flour Using a sharp bread knife, it’s possible to cut thin slices which provide a tasty basis for lunchtime sandwiches. Now I just need to order some more Spelt Flour…

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Ingredients

500g Organic Spelt Wholemeal Flour (407)
10g fine salt
10g fennel seed
300 ml warm water
I tbsp olive oil
7g active dried yeast
Ladleful of Sourdough starter

To be added before putting into the oven
Sun-dried tomatoes
Sesame seeds

Preparation method

Stage 1
Put 500g Organic Spelt Wholemeal Flour in the mixing bowl of a food mixer, and then add the salt, the fennel seed, olive oil and a ladleful of active sourdough starter.

In a separate bowl stir a teaspoon of sugar into 300 ml of warm water and then stir in the dried yeast powder and allow it to come to life.

Mix the yeasty water with the flour and, using a dough hook, mix the ingredients together at a low speed. Depending on the power of the mixer, it is good to let the mixer continue for a few minutes longer than might normally be needed for other kinds of flour. (In this case I let the mixer work the dough for 7 minutes instead of 3 or 4).

Turn the dough out on to an oiled baking board/work surface. Put a little olive oil on your hands and gently deflate the dough. Cut up some sun-dried tomatoes and place them around the dough. Then shape the dough and tomato mix into a round before putting it into a clean, oiled bowl; and it probably helps to make sure that the bowl is warmed. Cover the bowl with cling film (or a stretchy plastic cover) and leave the dough to double in size. In a warm-ish kitchen this will probably take about 45 minutes.

Stage 2
Grease a medium size loaf tin with some olive oil.

After proving the dough, turn it out onto your work surface and shape it into a rectangle. Then fold over one third towards the centre and then fold the other end of the rectangle over towards the centre. Then working from the top, roll the dough up tightly towards you and mould it into a loaf shape with the seam at the bottom. Place in the greased loaf tin.

Cover the tray with its dough with a plastic bag and leave to rise for another 30 minutes.

While the dough is rising, preheat the oven to 2500C

Stage 3
If possible, about 5 minutes before putting the loaf in the oven, pour some boiling water into a baking tray/roasting tin in the bottom of the oven (having put the baking tray/roasting tin in place before turning the oven on).

Before putting the bread in the oven, it is good to slash the top of the loaf with a knife or a razor blade.

If possible as you’re putting the bread into the oven spray some more water into the oven, to help create some steam

Stage 4 Baking

• Bake at 2500C for 10 minutes

• Turn oven down to 2000C and allow to bake for another 30 minutes

• Check if it’s baked all the way through by turning the loaf out of the tin and tapping the bottom of the loaf to see if it sounds hollow. If it still sounds a bit ‘soft’ then put back into the oven for another 3-4 minutes.

• Leave to cool on a rack and wait until the loaf has cooled before seeking to cut it and eat it.

Added by: Peter Stevenson

Tags: Bread Spelt Savouries

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