Add all the floor to a mixing bowl. Split the flour down the middle with a dough scraper adding the salt and sugar to one side and the yeast to the other. Being careful to keep them separated, mix into the flour then bring it all together.
Add the butter, breaking it into small pieces, then work through the flour with your thumbs and forefingers. Add the wet ingredients and bring together. Turn out and knead for 10 mins.
Leave to prove in the bowl with the lid or cling film on until doubled in size.
Turn out and shape. Aim to stretch the top layer over by folding the dough under and into itself.
Prove again for around 1.5hrs
Score and top with seeds as desired then bake at 220c for 30 mins.
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 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.