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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.
Deliciously tasty and healthy artisan bread that gets wonderful compliments !
Ingredients
500g Shipton Mill wholemeal spelt flour
1tsp quick acting yeast
1tsp sugar
1tsp salt
350ml tepid water
oil for baking tin
Method
Put the flour, yeast,sugar and salt into a large bowe and blend them together
Stir in the water and when looks craggy use your hands to pull it all together
Knead the dough for 100 presses
Cover the dough bowl with a clean tea towel and leave in a warm place for the dough to double in size which will take about one hour
Brush the inside of a 1kg/2lb loaf tin with the oil
Knead the dough for another 100 presses
Shape the dough and put it into the tin
Cover the tin with a tea towel and leave in a warm place for 35 minutes
Spinkle with a dusting of Shipton Mill wholemeal spelt flour
Pre heat the oven to 220 degrees C,200 degrees fan,425 degrees F
Bake the loaf for 40 minutes
Turn the bread out of the tin, tap the base and if it sounds hollow the bread is cooked
Leave to cool on a wire rack
Added by: Sharon McCormick
I'm trying this loaf today, fingers crossed will come out nicely
Miss Ana Lobo 28 January 2021
ReplyThis recipe makes a lovely tasty loaf. I've been baking to this exact recipe for about 6 months, every other day, whatever shape I do, it always seem to grow outwards instead of upwards; a loaf will rise over the edges of the tin and grow outwards and nice round pert baps turn into saggy flat burger buns. ......I've tried reducing the water but doesn't really stop it. Any tips anyone please. Although what I bake is not super airy, it's certainly not too dense to enjoy. I almost always make 8 rolls out of this mix and usually only do 1 prove (yes I know 2 will allow it to rise more...i'm lazy!!), so they are shaped after kneading and left to double in size for about an hour on a warm day, then shoved in a hot oven. Proper job. much less wastage, better for us, better for the earth (use organic) and the best bit is that the people who make the bread sold in packets with 87 ingredients you can't pronounce and shouldn't eat, don't get a penny from us.
bakedeveryday 20 August 2020
Reply
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It's very easy, just click here to visit your "My Shipton Mill" page to get started.
Dear Customers,
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
I made this today and am currently tucking into a slice. It's a very easy recipe and very tasty.
Mrs Chris Gentle 10 February 2021
Reply