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.