For the loaf shown I used a Chicago 33cmx10cm Pullman tin (from Bakery Bits) and baked with the lid on for the whole time. If you like a more crisp crust, you can make this in an open tin and it will work equally well. Use 1/2 the amount of ingredients for a standard 500g loaf tin. You can leave it to rise until just short of the rim of the tin as there will be some extra lift in the oven.
900g Stoneground wholemeal bread flour
14g Quick dried yeast
840g Warm filtered water
12g Fine Sea Salt
160g Mixed seeds (Shipton Mill Mixed Seeds or Omega Seed Mix) & a small amount of the seed mix to sprinkle of the top of the bread before proving.
In a large bowl mix all the ingredients thoroughly with a wooden spoon. The dough mix should be too wet to knead and should have a firm porridge-like consistency. At this point I give the mix around 5 minutes of scoop and fold (using a plastic dough scraper, pull the edge of the mix up and fold over the middle turning the bowl as you go.) This just works the dough a little whilst making sure everything is well combined. It also adds a little more air to the mix. Tip the dough into a large well-greased bread tin (or two if using standard loaf tins with the above volumes), sprinkle some of the seed mix over the dough pressing down lightly to secure. Leave the tin(s) covered in a warm place for around 40-45mins (or up to an hour depending on the ambient temperature) until the mix has risen to around 1cm below the top of the tin. Meanwhile, preheat your oven to 200°C.
When the dough has risen – keep an eye on it after 30 minutes as you do not want it to over rise – put into the middle of the oven, quickly spraying in a little water before you close the door if you are not using a closed tin.
After 45 minutes at 200°C, remove from the tin, check that the bread is crisp, and tap the bottom. It should sound hollow. If not, either put back in the tin and return to the oven for 5-8 minutes, or put the loaf on a wire rack in the oven for a few more minutes to cook - my preferred method.
This is a special blend of 5 seeds and cereals, this product does not contain any flour. For those who love seeds and cereals to be a major part of their diet, this is an ideal mix containing malted wheat flakes, barley flakes,...
Our everyday loaf full of body and texture. We eat it as toast with peanut butter and as sandwiches - ham, cheese, mustard and salad or roast chicken, stuffing and mayo our favourites! Never fails for a chewy, heavily grained, substantial wholemeal loaf.
Based on a Panasonic sd-zb2502 wholemeal loaf recipe. Makes a perfect, delicious loaf with or without seeds. This loaf has a slight nutty taste from the rye flour and makes the loaf slightly more substantial than a standard wholemeal loaf with without the real heaviness of a rye loaf
A chewy fruity loaf with a good rise and crusty bake.
Add a recipe & get 5% off
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.