A good dollop of honey makes this recipe.
500g Shipton Mill 3 Malts and Sunflower Brown Flour
9g of bioreal dry yeast
1 tbsp of honey
splash of olive oil
Mix all the ingredients together and then knead well for about 10 minutes
Place in a bowl, cover and leave to prove for 3 hours.
Knock back the dough, by gently pushing it down, cover and leave to prove again for 30 mins.
Then shape the dough either into rolls, well floured proving basket or into a well oiled tin and leave to prove for at least an hour, or until doubled in size.
(Fan oven) Bake at 200C for 10 minutes, then reduce to 180c for 20 minutes. Allow to cool for c.1 hour before slicing.
Added by: Kate Raine
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers