A quick-ish recipe, nevertheless a good one. This will fit an “average” loaf tin, and can be doubled for two loaves or the resulting dough from this recipe could be divided in half for two small loaves.
This will fit an “average” loaf tin, and can be doubled for two loaves or the resulting dough from this recipe could be divided in half for two small loaves.
600g Shipton mill traditional organic white flour
(This can be 500g white with 100g wholemeal if you prefer)
15g fresh yeast or 10g Shipton mill organic dried yeast
15g sea salt
350g warm water
1 teaspoon malt extract
Dissolve the malt in 50g of the water, add the yeast and enough of the flour to make a thick batter (the wholemeal if you're using it). Cover and set aside to fully activate, this should take 15 minutes to half an hour.
Mix this with the rest of the flour, the salt and the water with a wooden spoon. Knead for 5 minutes until the dough comes together and is soft but not sticky. If it is sticky simply mix in a little more flour, and similarly if too dry add a little warm water to achieve a good texture ... keep in mind that this dough needs to be soft, which sometimes a sticky-ish dough can become with a little more kneading.
Even though Shipton Mill flours are reliable and standardised, sometimes slight errors occur when weighing ingredients at home for example, or if you choose to use say our Organic number 4 white flour, being a “strong” flour it may absorb more water as it is being kneaded, so don’t be afraid to add a little water or flour as required, and in this way improve your understanding of bread-making ... getting a “feel” for the dough.
Place the dough in a bowl, encase/cover with a large plastic bag in the warm spot. Leave to prove/activate for 2 hours.
When fully risen and expanded, re-knead for a few minutes. Form a round, cover with a cloth and leave for 2-3 minutes to relax. Next, fold the dough or roll it into an oblong and place in a well-oiled pre-warmed tin. Any seams/folds from the shaping should be on the bottom and the top should be smooth and rounded…as best you can manage.
Encase in the plastic bag and return to the warm spot. It should rise well up in the tin in 45 minutes to an hour. It should fill, even slightly start to over-flow.
Place a tray with water in the bottom of a pre-heated 230°C oven and insert the loaf. Bake for 20 minutes, then remove the tray of water. Bake for 15 minutes more.
Remove the loaf from the tin and place on a wire rack to cool.
If you like this loaf crustier, after de-tinning, put it back into the oven for 5 minutes.
The very best version of this loaf is made with a sifted wholemeal flour, once common, producing “Brown” bread.
Simply sift any Shipton mill wholemeal flour through the finest sifter you can procure, technically about 16% of the coarsest bran is removed.
Follow the recipe except use the sifted flour. Historically this is the most common wheat flour and widely used to make bread. One of the old words for it is “light” flour…as opposed to “dark” flour. It is by no means “white” and has much to recommend it, especially if from stone-ground flour, as it is flavoursome nutritious colourful and “light”, also as opposed to “heavy”!
remember to warm the flour slightly in the oven for best results….similarly, warm the bread tins.
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Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will generally be delivered by pallet.
Keep safe and well
The Shipton Millers