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This and That Bread

A lovely, rich flavoured and versatile bread with beautiful texture made from a mix of different bread flours. All the flours in the recipe are Shipton Mill. I call this recipe 'This and That' because really you can change the ratios of the flours to suit or to whatever you have in stock. The malt/sunflower and extra coarse flours add super texture.

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200g White bread flour

100g Organic 100% wholemeal flour

100g Organic Three Malts and Sunflower flour

100g Extra Coarse Wholemeal flour.

15g dried quick acting yeast (I used Fermipan Red in this recipe)

7g salt

50g softened butter

Approx 300ml tepid water (just warm to the touch)


If using a food mixer with dough hook, transfer all the ingredients except the water to the bowl and begin mixing on a low speed.  Immediately start to add the water slowly until it reaches a consistency that is slightly sticky but not too wet (You may not need it all).  Too much water can result in the loaf spreading as the flour is quite heavy.  If you find you have added a little too much water, no worries, just add a little flour to bring it back to the consistency you want.  Mix for 5-10 minutes until the dough is smooth.

If you are mixing by hand, follow the same process and knead the dough for a good ten minutes.

Transfer the dough into a large, lightly oiled bowl to prove.  Cover the bowl (I use a shower cap or you can use a clean tea towel) and leave for approximately 60 minutes until the dough has doubled in size.  The time will depend on the temperature of your room.  My kitchen is around 21 degrees centigrade.

Turn out the dough onto a floured surface and form the shape you want.  I usually make an oval shape for this bread but have done the same recipe in a tin or plaited.  Works well for all shapes.  Transfer to a lined or oiled baking tray, cover and leave for approximately 30 minutes.  I usually put the tray inside a large plastic bag but, again, you can use a tea towel.

In the meantime, pre-heat your oven to 220 degrees centigrade, 220 fan, 425 fahrenheit.

When the dough is ready, sprinkle with flour and cut three small lines diagonally on top with a sharp knife or razor.  Bake for 25-30 minutes until golden brown.  Remove from the oven and gently tap the bottom of the loaf.  It should sound like a drum when ready.  Leave to cool before slicing (if you can bear to wait that long!).

I usually make these loaves two at a time.  I keep one fresh in the bread bin and slice and freeze the other.  Makes lovely toast.









Added by: Barbara Pollard

Tags: Cake Maslin

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This and That Bread

Much like the concept of a "This and That" loaf, I occasionally do a "bottom of the bin" loaf. All my baking ingredients are stored in a large tub and from time to time, I find I have odd quantities of flour left in the bottom of bags. It could be maize flour, type 55, type 00, semolina, stoneground, whatever. I generally like to make sure that at least half the "mix" is white bread flour. Occasionally I end up with a "brick", but mostly the results are "interesting" and because I don't measure individual quantities, each loaf is unique.

Mr David Adsett 21 July 2020

RE: This and That Bread

Sounds interesting David. I wrote down suggested amounts for the ingredients in this loaf recipe but, like you, I do vary according to what I have in the cupboard. I've never tried mixing 00 or semolina into bread dough, although I use both for my pasta. At the moment I'm using Shipton Mill flour for the first time and really love the flavour and texture that the different flours give. I'm enjoying the experiments. :)

Mrs Barbara Pollard 21 July 2020

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