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
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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.
Lovely wholemeal loaf with added crunch, makes great toast and jam or marmalade.
Ingrdients
5 oz shipton mill bakers best white flour
11 oz stone ground wholemeal flour
2 1/2 oz white spelt flour
1 1/2 oz rye flour
1 1/2 oz lard
400 ml beer
1 tsp maldon salt
1 tsp honey
10 grams fresh yeast
40 grams walnut pieces
40 grams mixed seeds
Method
Weigh all the dry ingredients into a mixing bowl, cut the lard into small cubes add to the bowl and mix together, drizzle in the honey then crumble in the yeast, immediately add the beer and mix until a dough is formed, do not over mix. Turn out onto an oiled surface and mould into a ball, cover with oiled clingfilm and leave to prove untill doubled in size, knock back and mould into a ball, flour a round moulding basket sprinkled with giant rolled oats,(optional) then place the dough into the basket cover with oiled film and prove again untill doubled in size turn out onto a floured baking sheet, place in a hot oven (180-200deg c) for around 30 min or untill golden grown. cool on a wire rack and enloy. This loaf keeps extremly well and makes brilliant toast.
Added by: Francophille
Bread Proving Basket - Small/Large Oval
Bread Proving Basket - Small/Large Round
Finnish sour rye bread (hapanleipä)
Pain au levain with einkorn wholegrain
Sourdough bread with Semola & Spelt
Super Seeded Organic White & Barley Sourdough
Sourdough Multi-seed 100% Rye BreadIf 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.