White & Wholemeal with a twist

February 25, 2015

White & Wholemeal with a twist

Written by Ben Mccabe

300ml warm water

2tsp easy blend yeast

1tbsp brown sugar

50g soft unsalted butter

Oil and flour for kneading

230g white, 100g wholemeal, 50g spelt, 50g coarse wholemeal, 20 g seed mix flax, pumpkin, sesame, etc

Add yeast, warm water and sugar to bowl and stir until dissolved

Add flour and mix. Squidge in butter and leave for 10 mins

Kneed softly 3 times over 30 mins and leave for 15

Butter and flour a 2lb tin. Place loaf seam down. Leave for 60-90mins

Score bread and dust with spelt. Bake 20 mins at 240°C, 220°fan

Bake 20 mins at 200°C, 180°fan

Rest on wire tray

Centuries of milling

A mill was first recorded on this site in the Domesday book of 1086. We follow in the footsteps of generations of Millers. There is a sense of place and continuity at the heart of what we do.

Traditional Grains

We select our grains by their excellence, not the average. It is up to us to then capture and distil these flavours from the grain into flour through our precise and expert milling processes.

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Shipton Mill has been guided from day one by the mission to leave the earth in a better place than we inherit it. Being a champion for regenerative organic agriculture is one strand of this.

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Organic Yeast & Other Ingredients

All Gluten-Free

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