All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Visit our online shop
Take a look in our online shop, where you can buy our full range of flour and lots more.
Looking for inspiration?
Our Baking section is a great place to find inspiration - why not have a look and see?
All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Need to know where we are?
For contact details, directions and how to find us
You can visit us here at the Mill, we are open:
Monday to Friday 08:00-17:30hrs
Saturday 08:00-16:00hrs
We are closed on Sundays and Bank Holidays
Total: £0.00 item
Take control
Log in to My Shipton Mill to manage your orders and your online experience.
Looking for something?
You can use our Word Search tool to search our site.
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
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
A slightly sweet loaf with the lovely taste of chestnut flour. Great toasted with blackberry jam! Makes one loaf of around 600g (but I've included baker's percentages if you want to make a different-sized loaf.
Ingredients
300g White spelt flour (75%) + a little more for dusting
100g Chestnut flour (25%)
150g Water at room temperature (37.5%)
100g Warm milk at around 40 degrees C (25%)
4g Fresh yeast (1%)
6g Salt (1.5%)
Egg for eggwash
Method
1. Mix the yeast with a little of the water and leave to stand for 5 minutes.
2. Add the yeast and the rest of the water to 200g (2/3) of the spelt flour with the rest of the water and mix well to make a sponge. Leave to ferment overnight.
3. Add the remainder of the ingredients (aside from the egg) to the sponge and mix well. Knead for around ten minutes.
4. Ferment for around 45 minutes, fold and stretch the dough, then ferment for a further 45 minutes.
5. Divide the dough into 3 pieces of around 220g (or 1/3 of the total uncooked loaf weight if making a larger loaf). Shape each piece in to a round and leave to rest, covered, for 10 minutes.
6. Roll out each piece into a sausage about 1.5 x the length of your loaf tin.
7. Plait the pieces and tuck the ends under so it is the length of your tin. Dust the plait with spelt flour and transfer to the tin. Prove for 45 minutes.
8. Heat the oven to 240°C/Gas 9.
9. Beat the egg and brush over the top of the loaf.
10. Bake for 10 minutes at 240°C/Gas 9, then reduce oven temperature to 180°C/Gas 4 and bake for a further 30-40 minutes or so until the crust is a chestnut colour.
11. Turn out of the tin and cool on a wire rack.
Added by: FlourGeneration
Organic Chestnut Flour (Gluten-Free)
Organic White Spelt Flour (408)
Organic Spelt Wholemeal Flour (407)
My sourdough spelt and einkorn bread
Spelt breadmachine rolls
Swedish Crispbread (Knäckebröd)
Spelt flour sourdough bread
Honey oat and spelt sourdoughIf you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your "My Shipton Mill" page to get started.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.