Perfect Hackney Sourdough
Onion flavoured Wholemeal Sourdough (Zwiebelbrot) - one Sesame seed crusted and one Poppy Seed crusted
This is a nice take on German Zwiebelbrot using organic onion powder and crisp onion bits to add the depth of flavour from the organic wholemeal
Spelt Flour Cob with Figs & Sunflower Seeds. The flour for this recipe can be purchased ready mixed on the Shipton Mill Website.
Beautiful fig, spelt and pumpkin seed sourdough loaves - different style on the shape and scoring but same batch.
The recipes on this web site all use sourdough starter with this flour, I tried it with yeast, and the result was wonderful.
A really nice nutty loaf using a combination of White and Brown flours
Great tasting, easy to make daily bread? Full of a variety of seeded goodness
A soft yeast bread wrapped around a poppy seed filling
With added 5 seed mix and the addition of some wholemeal flour really gives these rolls some character.
This recipe uses a mix of wholemeal flour and white flour as well as tasty seeds to give a rich tasting but light textured loaf. Ideal for toast and sandwiches.
Seeded white and Rye Sourdough bread which screams out for butter and jam.
Straight forward delicious white seeded bread - recipe for 4 loaves
Since making my own bread, I have tried to create a taste the difference multi seed loaf from a supermarket in store bakery, combining various Shipton mill ingredients my family and I agree I have managed it, and, we think, it's actually better. A fresh loaf doesn't get cooling time in our house!
Super easy and delicious fig, spelt and pumpkin seed sourdough by @adriforchef . The perfect bread to match with cheese!
A mixed rye and malthouse bread with pumpkin seed and oil
Great for toast or savoury sandwiches. The combination of flavours and texture of the berries and seeds in this bread makes it really special. You can choose to make it lighter with all white flour or a little more dense by substituting some of the white flour for wholemeal.
This is my take on a no knead seeded loaf, its a mix of white and seeded flour, with a nice light, holey texture. This loaf needs steam to give it it's lovely texture, so it will need to be cooked in a dutch oven or a casserole dish with a lid.
After making sourdough bread there is always some starter and leaven left over. I use up this excess by making these wafer-thin seeded crackers – perfect with cheese!
Hearty and rustic, easy, no knead, rye and whole wheat sourdough bread
This heavily seeded bread is particularly good toasted, and the high seed content gives it a very low glycaemic index (GI) - it has become my staple bread recipe. It is adapted from a recipe in Anthony Worrall Thompson's 'GI Diet'. It is very quick to make and only requires a single rising, in the tins. This bread always has a fairly flat top, although including a tray of boiling water in the oven during the bake helps it to rise a bit more during cooking.
A beautifully soft white fluffy roll, a little like a supermarket soft white roll but with better texture, flavour and the benefit of the crunch from Shipton's delicious 5 Seed Mix (which we also add to pizza dough, because it's so good!.) These rolls keep well (much longer than supermarket rolls). Freeze them and pull a few out of the freezer a couple of hours before lunch or place the frozen rolls into a 180C (fan) oven for 5-10 mins for a delicious crust. Tip: We prove all our bread in the grill oven above the main oven. The grill oven stays off, but the main oven is set to 130C. We turn on the main oven as we take the dough out of the bread machine to give it about 10 mins to warm. The tray of rolls goes onto the floor of the grill oven with a sheet of baking paper gently rested on top (save the paper for on-going re-use).
This is a recipe for a German style seeded rye bread – known as “Vollkornbrot”. It’s not labour-intensive to make, but it does take a while and you certainly won’t have something fresh out of the oven in a couple of hours. It’s well worth the wait though - packed with seeds which give it a rich nutty taste and texture, it keeps well for several days after baking and the flavour is amazing!
A wonderful tasting rule-breaking rye loaf which I reckon you could live on for months. Brilliant for open sandwiches but just great on its own too. Feel free to vary the ingredients - it's dead easy to make and reliably gets oohs and aahs from your friends and family.
Light but deep in flavour multi seeded bread
My favourite bread. The addition of cracked rye makes the crust delightfully crunchy!
If you have a sweet tooth but don’t want to overindulge, then this banana bread is for you!
Easy and delicious multi-grain bread
Tasty loaf, makes ideal comfort food with a large bowl of homemade soup.
A quick easy daily bread that keeps and freezes well
Gorgeous bread and so easy to make
Delicious combination of caraway and chilli flavours lift this reliable, plain sourdough recipe to a new taste sensation.
Rich, nutty, wholesome goodness
My husband loves this bread and I love adapting it to use whatever flour, seeds and spices I have to use. You can also add in grated vegetables, or chopped cheese, nuts, dates, fruity bits, if you fancy a change.
A really moist and tasty seeded loaf for perfect breakfast toast
This bread uses both sourdough starter and dried yeast, to make a wonderful nutty comforting dense bread. Best sliced thin like pumpernickel.
Tastes fantastic and so easy even I can make it!
Nutritious and yummy seeded sourdough
Chewy on the inside and a great crust on the outside. Topped with poppyseeds. Uses a mixer and dough hook for ease. We love ours filled with smoked salmon and cream cheese!
A blend of white and wholemeal sourdough with five types of toasted seeds.
A recipe for making rye bread the traditional Jewish way that I have been baking for over 60 years.
A very flavoursome soda bread with a great texture.
Made with a sourdough starter, mixed seeds, 3/4 white and 1/4 rye
A delicious mix of 25% Shiptons Wholemeal Strong Flour and 75% Seeded White. This is an ideal recipe to learn the basics of making sourdough bread. But remember it really all is dependent upon a starter that is just ready for making the loaf. This is the most important thing. It will be ready between 4-10hrs after feeding it. It will have doubled in size, and will have bubbles of different sizes. If in doubt do the float test. Carefully put a teaspoon of starter on the surface of a glass of water. If ready it will float. My starter dough is a wholemeal starter from the Handmade Bakery in Slaithwaite, West Yorkshire. They are very kind and happy to share.
A nutty and slightly sweet crunchy loaf - great for freezing whole or portioned slices
A moist and crunchy, quick and easy soda bread. Use a ripe full flavoured, red skinned desert apple. Khorasan flour has been used which inparts a lovely golden colour to the loaf.
Delicious healthy wholemeal seeded bread ( my chickens sing with delight when I give them a slice as a treat)
Seeds and Shipton Mill's Organic Light Malthouse flour combine to make the bread we would not be without!
This half white/half wholemeal large loaf with seeds & a bit of rye makes a good daily loaf and you can throw in some excess sourdough culture if you have it (from refreshing your starter)
Millet seed isn’t just for the birds, it also makes a delicious addition to sourdough wholemeal bread. My grandchildren love this bread as it breaks easily into pieces that they can snack on while waiting for dinner! It goes well with cheese and olives, and the millet seeds add a bit of a crunch to the texture. Sourdough starter is so good for flavour and the slow fermentation helps to break down gluten, so it’s great for those with gluten sensitivity. I love to use the more traditional varieties of wheat flour to make this bread as the nutritional value is enhanced as well as great flavour. Sometimes I substitute about 20% of the wheat flour with spelt or rye. It’s a bit more crumbly but my family love it with cheese. I use the sour dough starter in my bread maker, and check on the consistency as the dough is mixing. I always add some dried yeast as it gives a better rise in the bread maker, but if making by hand then I just use the sour dough starter for the rise.
Delicious fluffy rolls which smell of butter and sprinkled with poppy seeds on top to intensify the crunchiness.
Crisp squares of flatbread topped with Pumpkin Seeds, Spelt & Malted Wheat Flakes. Eat these on their own, with cheese, pate or hummus.
Easy and tasty
With Caraway Seeds. Our weekly loaf - delicious! Hard crust, with caramel taste and soft inside.
Sourdough flavoured with Nigella and sunflower seeds
A half seeded, half white, everyday loaf.
Toasted Seeded Bread Is just my Favourite Bread to make! And its all down to the toasting of the varieties of seeds in this recipe. Simply Outstanding.
This is a lovely, rich flavoured bread. I adapted two excellent recipes to develop the recipe - one from the internet (link:https://www.seitanismymotor.com/2010/02/100-percent-rye-bread/ ) and the other from "The Extra Virgin Kitchen" by Susan Jane White. It has a more open texture than is usual for a 100% rye bread. It keeps well, and I think the flavour improves with keeping. Toasting it lightly brings out the flavour and it goes well with soft cheese, air dried ham or smoked salmon. My sourdough starter is 5 years old and is yeasty, not particularly sour-smelling. Unless it is very important to you for it to be 100% rye, without any wheat, you could use any sourdough starter. I find feeding the starter the day before using it, and keeping it at room temperature for several hours on the day, makes the bread lighter. This quantity of ingredients makes 2x1kg(2lb) loaves - I halve them and freeze. Have a go, experiment and enjoy!
Whole grain Rye sourdough bread but with the lightness of Spelt and yummy seeds! So easy to make, no kneading or folding.
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!
Full of flavour and seeds bread. Very much loved by the little ones
Reliable breadmaker recipe
Baking special types of bread to go with specific dishes and types of dishes, creating the textures and tastes of dishes through bread, opens a whole new field of exploration for amateur bakers. We always carry out wine pairing - this is an example of bread pairing.
This is a beautiful rustic loaf, in the traditional Coburg shape, with the added crunch of the Shipton Mill 5 seed mix. Wonderful for tomato and basil sandwiches it is also perfect with home made marmalade when toasted .
Perfect, easy and delicious sourdough bread, packed with seeds and toasted flavour.
A healthy sourdough bread baked in a metal casserole dish
The inside of the loaf is wonderfully light in texture with a superb flavour, needless to say the first crust gets cut off as soon as it’s cool enough to do so:- gorgeous with butter and lovely & crunchy.
A nutty~tasting granary bread to make in a bread machine makes 750g loaf
Really tasty nutty cob. For those who like a full flavoured rustic bread. Fabulous just cut and buttered or great with any filling, hot or cold. Very good toasted too! Enjoy.
This makes a splendid general loaf with a difference. Plenty of taste. Great for sandwiches. Superb for beef-burgers or bacon sandwiches!
Stick with the method in this recipe - if you haven't made it before and you're expecting a nice soft scone dough to cut rounds from, it will surprise you! Instead of a soft dough it makes a sticky disc that you smooth with an egg and milk mixture and your fingers, the addition of chia gel turns the mixture into lovely scones with a good flavour.
12 really quick and delicious rolls mixed in my Thermomix
Really tasty everyday cob. Fabulous just cut and buttered or great with any filling, hot or cold. Very good toasted too! Enjoy.
This loaf is about the simplest, most delicious wholemeal seeded loaf you can make. Based on Doris Grant’s no-knead recipe, the added seeds add great flavour and texture and actually seem to assist the rising dough’s stability. The dough mix should be too wet to knead by hand, but surprisingly if you get the water content right (depending on the flour used you may need to add a little more than shown in the recipe), just mixing the ingredients with a wooden spoon or Danish whisk and folding onto itself a few times, you will still get a reasonably open crumb. (Certainly not as dense as you might imagine for a cake-like dough with a short in-tin proofing.)
This is a variation on the sourdough bread recipe taught at the E5 Bakehouse bread master class in Hackney, London. A very moist dough with a great open crumb and superb crust. Best made using a regular stretch and fold method with wet hands each time, plus a slow overnight proving in the fridge to give the bread its open crumb and depth of flavour. The cold proofing also helps the dough hold its shape while transferring from the bowl via the peel to the oven. (Don’t worry about putting straight into the oven from the fridge. If the oven is at max heat - approx. 250c - then it will spring up beautifully.)
This recipe is tried and tested using the breadmaker, but could no doubt be oven baked instead. The vitamin C powder allows the use of a higher proportion of rye (for extra colour and flavour) without preventing the loaf rising properly. If all goes to plan you get a lovely soft loaf, excellent rise and a very rustic flavour.
A lovely malted multi seeded loaf really tasty,to make in your bread machine.
The best seeded loaf I have ever tried. Easy to make, always rises well and tastes very good. The loaf contains finest organic white flour, sunflower, linseed, millet and poppy seeds. The good news is the master miller at Shipton Mill mills it all and puts it into a bag for us to buy. (Seeded White Organic Flour)
Tasteful and healthy
Yummy crusty wholemeal bread - makes two large loaves
Crushed green coriander seeds and chopped dried black olives add tasty flavours to this rye sourdough loaf, great with cream cheese
This really easy quick recipe is great for those who are wheat intolerant. As it is made rather like a cake and does not use yeast, there is no waiting around for it to rise. The seeds give a granary bread texture to it and it can be used to make sandwiches or toasted with melted cheese just like normal bread. This is a regular for my childrens' lunch boxes and it is especially handy for those whose schools have a nut ban.
Basic recipe for bread making machine.
A mix of white and spelt flour with a generous sprinkle of fennel seeds
Dark and rich. Overloaded with delicious seeds. Rye bread like you've never tried before. Some say it's the best bread they've ever tasted...
This is more about the shape than the bread itself. A great one for Halloween, or just to make friends smile.
This sourdough bread includes 10% spelt flour and seeds, which give it a great flavour while keeping the crumb texture pretty light. Also excellent toasted, on the second or third day!
This is a yeasted scone, great for nibbles at parties, but make sure you make loads, as they have a habit of disappearing very quickly indeed. Toasted pumpkin seed and soured cream are part of the secret.
This recipe is for a super tastey, seedy, crusty soft bloomer - delicious with just butter, preferably consumed on the patio with a cup of coffee!
This wonderful Sourdough loaf is really crispy and has a lovely subtle nutty flavour.
A moist and light multigrain bread ideal for sandwiches and toast.
I wanted to make a loaf that resembled a multi seeded loaf that we always used to buy from one of our local supermarkets.
Seedy, spelty, cakey and delicious...
Seeded sourdough loaf
Full of flavour and interesting in texture
A fabulous recipe from local food writer and guest blogger Monica Shaw of Smarter Fitter using our brand new Seeded White Organic Flour.
Seeded white loaf in bread maker
A wonderful loaf packed with omega 3 & 6 goodness
Easy to make sourdough bread . The roasted pumpkin seeds add a beautiful rustic flavour.
For any busy mum who thinks, "Can I use a bread maker to make great bread?" The answer is yes!!!!
A hearty loaf sweetened with honey.
One dough in two ways
A beautifully moist sour dough rye bread in the German style that needs no kneeding
A bread dating from the early Kansas Settler days. It may appear a bit 'finicky' at first but it's been a firm favourite with us for fifteen years and so we think it's well worth the trouble.
This is a medium weight loaf with a lovely nutty crunchy texture and taste
Easy, fast (50 mins) and very tasty without getting your fingers in the dough.