Good option for those who want a tastier healthier bread
A delicious blend of wholemeal and white flour that is simple to make and tastes great as is or can have seeds added for extra flavour
Delicate, crusty, easy and full of flavour sourdough bread using wholemeal and white Shipton Mill Heritage Blend flour.
Great flavour a 2 lb loaf made with 3 flours. This was adapted from a recipe for dinner rolls and has become a family favourite. Good crust and soft centre, great toasted or as a sandwich
Baking sourdough bread is what I do to brighten up my day. Having said that, it has also given me numerous headaches in the past. I’ve eaten (and thrown away) many very bad sourdough loaves in that time to finally come to a stage that I prefer my amateur and handmade bread than any other one from the bakery. Please read the whole recipe before to understand the method. Please visit my blog, where I share other recipes: clemandkaro.com
A hand-made artisan loaf with wholemeal rye and wholemeal spelt.
A slow fermented loaf that uses a combination of flours and a little bit of oil to produce an every day loaf of bread that is hearty, tasty and versatile. It keeps well and makes the best toast you have ever eaten!
A lovely, rich flavoured and versatile bread with beautiful texture made from a mix of different bread flours. All the flours in the recipe are Shipton Mill. I call this recipe 'This and That' because really you can change the ratios of the flours to suit or to whatever you have in stock. The malt/sunflower and extra coarse flours add super texture.
A 20% Wholemeal sourdough Boule which should taste creamy and moreish and makes the best toast ever!
Light soft Wholemeal crumb with undertones of Barley
Not too sweet, moreish and perfect for sharing. A great way to feed a crowd.
This is an over night proved loaf that is full of flavour, soft and chewy on the inside with a crunchy crust. Perfect for sandwiches or having with soup.
This is a basic recipe using a mixture of Shipton Mill flours
Sometime the art bread is not a best eatable bread just good looking. I am proud of my breads, they are lovely looking and have a fantastic taste.
Kate is our sailing boat. This tasty, filling bread is our staple on voyages to the Outer Hebrides and beyond. It's also our favourite at home.
With us all struggling to fill our store cupboards, and Shipton Mill working hard to fulfill those back orders, I came up with this scrumptious bread using what flour I had left in my larder. It combines a malted, sunflower seeded flour, with Khorasan Heritage flour, and a smattering of Italian 00 (Which was all the white flour I had left!
A mix of organic white, wholemeal and fig/spelt and pumpkinseed, produces a moist light, long lasting country bread and fabulous toast.
What to do with leftover speciality, rye and wholemeal flour
This loaf stemmed from a real mix of flours that I found myself left with. We love to mix things up and add different flours for variety and flavour. Quite a tasty result, plenty to get your teeth into so to speak! Lots of seeds and flavour, my wife's current favourite!
A unique recipe full of flavour. Much lighter than normal Rye bread
Reliable breadmaker recipe
A very straight forward and traditional Pain de Campagne, made with the aid of a poolish but using (as little as possible) instant dry yeast rather than a sour dough starter for added simplicity. The result is a golden loaf, very light and 'springy', with a good bubbly texture and superb taste. A few tricks used: both the poolish and the dough were placed to raise sitting on a raised grill on top of the range (measured temperature of 25 degrees), and a bowl of water was placed inside the oven before baking, removed then 10 minutes after the loaf was placed in the oven.
This delicious sour-dough bread is made with equal quantities of organic light rye, organic malted flour and organic white spelt flour. For a rustic effect dusted with organic semolina flour.
Sourdough loaves using what I could find in the pantry. Sometimes you don't have time to find something specific but just go with what is there. The bread has just enough malt loaf flour in to give it a soft malty "stickiness" that loves butter. the (unsoaked) pumpernickel gives it an extra bit of crunch. The quantities are about right - worked backwards - the important thing is a soft flexible dough that kneads easily without sticking to the surface. It was a slow rise partly due to the kitchen being a bit cooler than usual, snowing outside!
A real mix of flours. I found myself with various odds and sods of different flours left and decided to have a play! Quite a tasty result, a bit of something for everybody in these.