We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Wonderful wholemeal bread!

Two light, tasty wholemeal loaves with zero fuss. It came from one of the UK's first vegetarian restaurants - Stones, in Wiltshire. With the addition of Shipton Mill flour, it's incredible! Sorry about the upside down photo - it won't respond!

Like this? Share it with your friends.


Report abuse

3tbsps set honey or 5-6 of runny

3 tbsps dried easy bake yeast (though I use only half this and allow more time for flavour to develop over a slower rise - your call)

1 pint hand hot water.

Put all the above in a large bowl and leave to froth (about 5 minutes)

150g white bread flour of your choice - I like Stoneground White

150g granary type flour such as Light Malthouse or 3 Malts and sunflower

2tbsp salt (I prefer just over 1 but this is a matter of personal taste)

1 tbsp carob flour - I use cocoa powder with great success!

5 tbsps sunflower oil, though you could use rapeseed

Add all the above to the frothed liquid and mix in a stand mixer or beat by hand 100 times

150g of the same granary flour used above

425 - 500g wholemeal flour of your choice. (I use a mixture of Organic Wholemeal, spelt and strongest, or extra coarse but the world's your lobster here. Go for it! I never have any trouble using the higher amount)

Blend in the granary flour first then add the remainder a little at a time until combined. Knead or use dough hook until smooth and satiny.

Turn into a greased bowl, cover with cling or plastic bag and prove about 60 minutes or until well-risen. 

Turn out and punch out the air, shape into desired form or use 2x2lb loaf tins. Slash dough and leave to prove again - about  60-90 minutes this time. Pop in a hot oven 160c for 30-35 minutes depending how brown you like the crust. If liked, return to the oven upside down to further brown the base. 

Sit on your fingers until you can cut a slice!!

 

Added by: Gail Gregory


Tags: Wholemeal Bread

Add comment
misslabelling

have just lost the only commercial bread i can eat . . no understanding or explanation from the supermarket. we can't all eat cheap bread. used to make homemade for over 30yrs. now too yeasty & time consuming. sourdough undoes my histamine defences though love making it. thought this was a wholemeal. it isn't & absolutely no use to folks with damaged pancreases (no,not diabetic) or IBS. amount of yeast & honey criminal. label should be tasty bread containing some wholemeal

Ms Caroline A Murray 15 August 2021

Reply

Add a recipe & get 15% off

If 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.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

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.

Deliveries

Keep safe and well

The Shipton Millers