Shipton Mill produces a range of flours which are not generally available on the market, but which add interest and character to bread making.
Some of these special flours are purely functional such as our Organic Irish soda coarse brown bread flour, tailored to making excellent soda bread with the addition of good buttermilk. Others such as our sunflower and wheat flour or organic three malts and sunflower brown flour, or our Swiss dark flour produce distinctive and unusual breads of fine quality.
We also have sweet bran and germ combinations which add nutrition and fibre to a loaf, or can be used to speckle a white dough . Through time, English bakers have added malt to their sponges to produce an active and flavoursome ferment, and this has become a characteristic of English breads which can be replicated by using our malt flours, and can be used to flavour pastry biscuits and cakes.
Granary style breads containing grains and seeds have become popular and are easy to make at home with our 5 seed blend.
We source and encourage the use of Ancient wheats. Spelt is well known and also available from Shipton Mill, and our Emmer flour is exceptional and unusual giving a taste of the ancient world, wonderful to mix with white flour. Similarly we source and stone-mill the ancient Iranian Khorasan wheat which has become more widely available under the trade-mark Kamut.
Khorasan is ideal to mix with white flour as it imparts a particular wholesome flavour. It is ideal to use for Indian/Iranian style desserts and breads such as Naan, ladoo and suji halva. Emmer and Khorasan impart very special flavour to sourdough breads, especially when used in the leaven.
Shipton Mill's Semolina is finely milled from Durum wheat, making it suitable for pasta making, adding to breads for a different texture and use in indian desserts such as suji halva. It makes an excellent porridge for the young or invalids.
Enjoy browsing through our products below, and we will deliver your order direct to your door.
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.
We endeavour to despatch your order within 3-5 working days. For orders received before 11am we do our utmost to deliver next working day but this is not guaranteed. More ...
We offer Free Delivery to most parts of the country on order values of £30 or more up to a maximum weight of 100kg; standard delivery on orders below £30 is £6. More ...
Your orders are stored on our system - you can save your basket to come back later and you can re-fill your basket with the items from your previous orders. Log in to My Shipton Mill to find out more.
Ideally flour should be kept in a sealed container in a cool dry place with stable temperature. Typically white flour has a shelf life from milling of 12 months. Wholemeal flour will be good for 6 months. More ...