Organic Three Malts and Sunflower Brown Flour (705)
5 Seed Blend (401)
Seeded White Organic Flour (419)
extra tasty sourdough bread
this sourdough loaf is lovely and soft and tastes just delicious. The Organic Fig, Spelt and Pumpkin Seed Flour adds a lovely taste
Spelt and Pumpkin Seed Sourdough
Organic Wheat and Spelt flours produce a light and easily digestible sourdough, the addtion of pumpkin seeds adds flavour, health benefits and texture to a stunning boule.
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
Spelt Flour Cob with Figs & Sunflower Seeds. The flour for this recipe can be purchased ready mixed on the Shipton Mill Website.
Fig, Spelt and Pumpkin seed sourdough
Beautiful fig, spelt and pumpkin seed sourdough loaves - different style on the shape and scoring but same batch.
Organic fig, spelt and sun flower seed
The recipes on this web site all use sourdough starter with this flour, I tried it with yeast, and the result was wonderful.
Scrummy seeded white / wheat rolls
With added 5 seed mix and the addition of some wholemeal flour really gives these rolls some character.
Seeded loaf (Pumpkin, sesame, sunflower, flax)
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
Seeded white and Rye Sourdough bread which screams out for butter and jam.
Taste the difference style multi seed loaf
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!
Fig, spelt and pumpkin seed sourdough
Super easy and delicious fig, spelt and pumpkin seed sourdough by @adriforchef . The perfect bread to match with cheese!
Cranberry Orange and Pumpkin Seed Bread
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.
Seeded loaf
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.
Seeded Sourdough Biscuits
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!
Seeded Rye and Whole Wheat Sourdough Bread
Hearty and rustic, easy, no knead, rye and whole wheat sourdough bread
Sourdough South African Seed 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.
Shipton 5 Seed Mix Sweet Dinner Rolls (bread machine)
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).
Seeded rye bread - “Vollkornbrot”
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!
No-knead sourdough rye with everything
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.
Multiseed Sourdough
My favourite bread. The addition of cracked rye makes the crust delightfully crunchy!
Poppy seed banana bread
If you have a sweet tooth but don’t want to overindulge, then this banana bread is for you!
Fig, Spelt and Pumpkin Seed Sourdough Bread
Tasty loaf, makes ideal comfort food with a large bowl of homemade soup.
Quick Rye & Seeds Soda Bread using Dutch Oven
A quick easy daily bread that keeps and freezes well
Chipotle Chilli & Caraway Seed Sourdough
Delicious combination of caraway and chilli flavours lift this reliable, plain sourdough recipe to a new taste sensation.
"Tastes So Good" Wholemeal Soda Bread
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.
Seeded advanced yeast rustic German style bread
This bread uses both sourdough starter and dried yeast, to make a wonderful nutty comforting dense bread. Best sliced thin like pumpernickel.
Chewy, flavourful bagels
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!
New York Deli Rye Bread
A recipe for making rye bread the traditional Jewish way that I have been baking for over 60 years.
Shipton seeded sourdough
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.
Malted Seeded Bread
A nutty and slightly sweet crunchy loaf - great for freezing whole or portioned slices
Apple & Roasted Pumpkin Seed Soda Bread
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.
70 % Wholemeal Bread recipe
Delicious healthy wholemeal seeded bread ( my chickens sing with delight when I give them a slice as a treat)
The brown loaf we bake every time...
Seeds and Shipton Mill's Organic Light Malthouse flour combine to make the bread we would not be without!
Seeded Half & Half Loaf (Large)
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)
Wholemeal sourdough bread with millet seed
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.
Poppy seed butter rolls
Delicious fluffy rolls which smell of butter and sprinkled with poppy seeds on top to intensify the crunchiness.
Seedy Squares
Crisp squares of flatbread topped with Pumpkin Seeds, Spelt & Malted Wheat Flakes. Eat these on their own, with cheese, pate or hummus.
Lisa K's Organic Sourdough Rye Bread
With Caraway Seeds. Our weekly loaf - delicious! Hard crust, with caramel taste and soft inside.
WholeWheat & Toasted Seeded Bread
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.
Sourdough Multi-seed 100% Rye Bread
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!
Danish Rye and Spelt sourdough loaf with 5 seeds blend
Whole grain Rye sourdough bread but with the lightness of Spelt and yummy seeds! So easy to make, no kneading or folding.
'Super Six' mixed flour loaf with extra seeds.
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!
Turmeric bread and sandwich recipes to go with it
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.
5 Seed Wholemeal Coburg Loaf
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 .
Wholemeal sourdough with seeds
Perfect, easy and delicious sourdough bread, packed with seeds and toasted flavour.
Mike’s Seeded Ciabatta Loaf Recipe
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.
Mixed Wholemeal Seeded Cobs/Rolls
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.
Corn Loaf
This makes a splendid general loaf with a difference. Plenty of taste. Great for sandwiches. Superb for beef-burgers or bacon sandwiches!
Gluten-Free Rice, Maize and Chia Seed Scones
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.
Seeded bread rolls easy to make by kids too
12 really quick and delicious rolls mixed in my Thermomix
Mixed Spelt & Seeded Cobs/Rolls
Really tasty everyday cob. Fabulous just cut and buttered or great with any filling, hot or cold. Very good toasted too! Enjoy.
Wholemeal Seeded Tin (Grantalike no knead)
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.)
White & Wheat Seeded Sourdough - (overnight cold proving)
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.)
Simple seeded loaf with rye
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.
Malted whole grain loaf
A lovely malted multi seeded loaf really tasty,to make in your bread machine.
Seeded White organic everyday small 1.5lb loaf
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)
Green Coriander Seed Rye Sourdough Loaf
Crushed green coriander seeds and chopped dried black olives add tasty flavours to this rye sourdough loaf, great with cream cheese
Ellie's Grain-free Seed Loaf
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.
Malt Rye Bread with 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...
Pumpkin Shaped Bread
This is more about the shape than the bread itself. A great one for Halloween, or just to make friends smile.
Josephine's Poppy Loaf
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!
Hungarian pumpkin seed scones
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.
Seedy Bloomer
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!
Sesame Sourdough Loaf
This wonderful Sourdough loaf is really crispy and has a lovely subtle nutty flavour.
5 seed loaf
I wanted to make a loaf that resembled a multi seeded loaf that we always used to buy from one of our local supermarkets.
The Venezia Piccola otherwise known as the Little Venic Loaf
Seedy, spelty, cakey and delicious...
Free Form Multigrain Bread (by Monica Shaw)
A fabulous recipe from local food writer and guest blogger Monica Shaw of Smarter Fitter using our brand new Seeded White Organic Flour.
Lovely soft white seeded loaf
Seeded white loaf in bread maker
White Sourdough Bread with Roasted Pumpkin Seeds
Easy to make sourdough bread . The roasted pumpkin seeds add a beautiful rustic flavour.
Three Malts & Sunflower Seed Loaf (Breadmaker Recipe)
For any busy mum who thinks, "Can I use a bread maker to make great bread?" The answer is yes!!!!
Linseed bread log and flatbread
One dough in two ways
Rye Bread with sunflower seeds
A beautifully moist sour dough rye bread in the German style that needs no kneeding
Pioneer Bread
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.
White with Rye and Hemp Seeds
This is a medium weight loaf with a lovely nutty crunchy texture and taste
Fast and easy wholewheat/seeds loaf
Easy, fast (50 mins) and very tasty without getting your fingers in the dough.