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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
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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.
Large loaf of White bead make with Spelt flour
Ingredients
560g White Spelt flour
10g Salt
7g Yeast
Add the above to a bowl and mix, then slowly add ...
300g of warm water
20g sunflower oil (other oils can be used)
Method
These can be added separatley or together, mix until combined, then knead for 10 minute. I use a stand mixer with a dough hook attachment.
Cover and leave in a warm draft free place to prove for 20-30 minute.
turn out on to a floured surface, stretch out and roll up to shape, transfer to proving basket for second prove until it has doubled in size 1-2 hours.
Pre heat oven as hot as possible. Transfer to baking tray or stone. I cook mine on a pizza stone at 240 C for 15-20 minutes.
Remove from oven and leave to cool.
Added by: Katie Lorandeau
I am a v inexperienced bread maker and this recipe has worked perfectly several times. Confidence is building ...next we will add olives
Jon Clapham 22 November 2018
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Organic White Spelt Flour (408)
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White Spelt Bread
Spelt & rye flour focaccia
Danish Rye and Spelt sourdough loaf with 5 seeds blendIf 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.
Excellent recipe, did it by hand no mixer and it turned out great.
PhilipJ 25 June 2019
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