This wholemeal flour, with its unique balance of flavours and textures, is our ode to a beautiful heritage English grain called Maris Widgeon. Our millers prepare it in stout elm wood bins. We blend the Maris Widgeon with carefully selected organic wheats from the continent, to create a flour that will give you consistent baking results each time....
Beautiful stoneground wholemeal flour with added organic raising agents to make this ideal for baking, and now available in convenient 1kg size. Makes absolutely...
This 100% wholemeal pastry flour has been milled to an exceptionally fine consistency, to give you the very best results. Wholemeal flours...
A blend of Canadian and English organic wheat. The diversity of the English countryside means that each delivery of English organic wheat can vary from the last.
This beautiful organic wholemeal flour is milled from the highest protein wheats sourced from the Eurasian Steppes. We use the ancient process of stone-grinding to achieve a flour that is packed with flavour. It will require.....
A really traditional wholemeal flour for making farmhouse wholemeal bread. This flour produces bread packed with flavour and texture...
Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times.
A wholemeal rye flour used to make dark rye breads. Some Master Bakers use dark rye flour for making the "sponge" used in traditional rye doughs....
Emmer is a close relative to the Durum wheat and has been grown for centuries in remote parts of Italy........
Named after the Khorasan region of Northern Iran, our Khorasan flour is produced from an ancient variety of Durum wheat named ‘Khorasan’. These...
Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times.
Ein’korn is one of the earliest cultivated varieties of wheat. It differs from modern wheat in that it is genetically distinct and only has single grains on either side of the ear, hence its name Ein’korn from the German 'ein' meaning one...
Our biodynamic stoneground wholemeal flour is typically used to make a rich wholemeal bread.This is a soft, low protein flour, made from pure Biodynamic wheat. To bake bread successfully requires a gentle touch as it is not a strong flour. For stronger wholemeal flours try....
"Lammas Fayre" Stoneground Wholemeal flour is milled from a unique blend of over 100 heritage wheat varieties grown at neighbouring Cotswold farms.....
For those who love their breadmakers, or want an easy wholemeal to use. Both easy to use and packed with flavour, it gives great all round results.....
Two light, tasty wholemeal loaves with zero fuss. It came from one of the UK's first vegetarian restaurants - Stones, in Wiltshire. With the addition of Shipton Mill flour, it's incredible! Sorry about the upside down photo - it won't respond!
Rye based starter and a little Spelt make for an extremely tasty loaf. Quantities given makes 2 loaves (or 1 very big one!). This is adapted from Foodgeek's 'Basic' recipe on Youtube to have a much higher wholemeal content. You can use any starter (though this may alter the balance slightly), and increase or decrease the spelt content (even leave it out if you don't have any, just use the same additional amount of WM).
This was adopted from a recipe I found on youtube, but I just tweaked it myself, its 75% White Spelt Shipton Mill, with 25% wholemeal Shipton Mill stone ground flour. 73% Hydration with extra sesame seeds and some mixed seeds. Its a perfect loaf with great flavour and taste, the seeds work nicely too.
Delicious, malty Soda Bread, (using my 2 favourite Shipton Mill flours )
A half and half white and wholemeal Canadian flour loaf
80% Wholemeal Flour, 20% white, with added 5 seed blend. Makes 3 1lb loaves
We make no apology for the fact that like a lot of home bakers we make most of our loaves with an automatic breadmaker.
An all round healthy and moist loaf
This is my 24hr wholemeal sourdough recipe using Shipton Mill bread flour. It tastes a lot better than shop bought, although I may be biased.
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
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!
A soft and tasty spiced bread from Switzerland using the Swiss Dark flour (Ruchmehl in Switzerland). Translated from German from a webpage many years ago.
Healthy and easy, and quick to make...delicious
This is a lightly sweet and comforting sourdough with unusally soft crumb, thanks to butter in the mix. It's possibly even better towards the end, toasted! Roasted nuts, soft fruit, fibre, beautiful crumb -- what's not to like?
This recipe makes two good sized loaves infused with raw local honey to compliment the flavour of the wholemeal flour without making it too sweet.
All flour is Organic Stoneground and this recipe is trying to use the most wholemeal spelt flour, whilst trying to maintain a maximum volume loaf.
A flavoursome open crumb loaf with a great crust that smelt as good as it tasted
How to quickly make 16 delicious, wholemeal, seeded, round bread buns (rolls, muffins) using a Panasonic or similar bread maker for mixing and first rising of the dough.
These little beauties are my first time of using Shipton Mills Finest No 1 white bread flour and Organic 100% wholemeal flour. The recipe produces a lovely soft centre with a slight crisp crust. Lovely when toasted under the grill and covered in local Berkeley Farm Dairy organic lightly salted butter. The recipe will make 2 x 1lb loaves or 1 x 2lb loaf.
Deliciously tasty and healthy artisan bread that gets wonderful compliments !
Rich, nutty, wholesome goodness
Producing an excellent crumb, rise, and crust - this is my most reliable sourdough recipe.
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.
Sourdough with tasty, soft inside and crispy crust
Tastes fantastic and so easy even I can make it!
A delicious and light wholemeal bread that keeps well. It's made using yeast and overnight proofing. It goes well with a variety of toppings or just butter. It's flavour develops for a couple of days after baking.
These scones are wonderfully delicious and melt in your mouth. Additionally they are wholemeal, low in fat & sugar and healthy. They are best served with clotted cream and strawberry jam with a mug of hot chocolate!
Easy to make Classic Wholemeal Rye Bread with Seeds
The gluten free bread of our dreams! This Whole Grain Gluten Free Artisan Bread recipe is soft and chewy on the inside with a nice crusty exterior. Made without starches, eggs, or dairy!
A tasty, easy, no knead bread. This is for a single loaf
This wholemeal loaf is partly made with Shipton Mills coarse wholemeal flour to which I add millet and chia seeds.
Delicious healthy wholemeal seeded bread ( my chickens sing with delight when I give them a slice as a treat)
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)
Whilst making wholemeal loaves I have been experimenting with adding a couple of ladles of wheat sourdough starter to the mix, along with the usual dried active yeast. The sourdough starter enhances the flavour and helps things to rise a bit more. Adding the sourdough starter adds a bit of extra water to the recipe and so this version has added 100 grams of Dark Rye Flour to absorb that extra water and to add to the flavour. The addition of 100 grams of seeded white flour also helps lighten the texture. The following recipe aims to produce two moist and tasty loaves.
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.
A tasty, easy, no knead bread and a method that easily converts to any loaf recipe.
In the interests of taste and timesaving I made these loaves, 4 small, with buttermilk and bulk proofed overnight. The hydration of this bread is higher than normal to make a lighter loaf. Try adding sesame seeds prior to baking. Gorgeous.
An excellent loaf for slicing and freezing made with white and wholegrain flours.
Delicious,full of flavor and healthy sourdough with amazing and rustic crust!Yum!
Light enough for the kids, wholemeal enough to be good for them.
Super easy no kneed recipe - fantastic with cheese board or for breakfast! great for when have friends staying
Using Stoneground Canadian Wholemeal and unbleached no.4 this bread is both Rich and deep flavours.
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.
simple sourdough bread, tested and regularly made. no kneading as time is your friend here, priceless result.
A lovely nutty loaf with bags of flavour.
A wholemeal loaf made with only flour, salt and water: what could be more wholesome?
A warming spiced bread for the winter. Perfect for an alternative Christmas bread. Perfect with cooked meats or strong cheese. Use squash instead if pumpkins cannot be sourced. An easy bread to make, be careful when adding water as the pumpkin puree maybe moist.
Simple wholemeal knot. Soft and delicious.
Earthy flavoured bread with a nutty hint and crunch of walnuts
Perfect, easy and delicious sourdough bread, packed with seeds and toasted flavour.
Delicious and healthy bread rolls with a hint of cumin which you will love as a sandwich in your pack up!
This uses a double kneaded, double risen method. If you have strongly rising types of flour, you could get away with a single kneading and a single rising. This is a variation of a recipe first devised by Sonya Romane.
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 uses a mixture of organic white flour, wholemeal and light rye to make a delicious savoury loaf - that is also amazing with cheese or marmalade!
Wholemeal Spelt loaft
A tasty, easy, no knead bread and a method that easily converts to any loaf recipe.
Easy, healthy chapattis. These wholemeal breads perfectly complement a vegetarian curry dish.
Mix of white, wholemeal and 5 seeds, to make our regular homemade family bread
Makes two cob loaves with a crackle glaze (sometimes called tiger bread). This is a 50:50 white and wholemeal standard bread recipe with a tangy crunch to the crust
A wholesome nutty bread lovely toasted or with cheese.
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 simple recipe that gives you tasty bread in no time!
light, soft, flavorful bread with just enough wholemeal to entice even those who usually turn away from brown bread.
Yummy crusty wholemeal bread - makes two large loaves
Soft and Crusty, perfect for sandwiches
Soda bread made like this doesn`t dry out as it does in an oven so the outside stays soft rather than having a crust. It is lovely and soft, and cake like in texture. It`s very quick to make and doesn`t use as much energy as using an oven,and keeps quite well. Soda bread rises better with pastry flour than strong flour and has a better texture because it has less Gluten.
A simple, but delicious, sandwich loaf
One step on from my no-knead sourdough, the extra time spent kneading improves the crumb.
Easy sourdough prepared in mixer in 10 min
A good loaf
This is a wholewheat version of the Classic English Crumpet. They are good eaten warm and soft.
This is positively the easiest and most tasty Spelt bread recipe I have come across. Turns out perfectly every time and has become an often requested favourite of my clients. It takes next to no prep time, keeps well and is fab for toasting too!
A moist and light multigrain bread ideal for sandwiches and toast.
This is a delicious open-crumb white loaf, made with a poolish and a wet dough, and includes wholemeal and rye for extra flavour
Panasonic breadmaker recipe
Made in a bread making machine
Wholemeal bread baked in a slow cooker
Inspired by Darina Allens delicious recipe
Think it's impossible to bake a 100% wholegrain loaf without it turning out like a brick? Julio Hevia attempts to prove you wrong.
The nuttiness of malt, the crispiness of baguette and the bite of seeds
Makes 5-6/ Prep 3 hours/ Bake 10-12 minutes
Very Tasty Dark Bread
Yeasted, 25% wholemeal with fresh, roasted chestnuts
Not at all common, but uncommonly good, especially as a sourdough. The one pictured I made in Tuscany and it has just emerged from the wood-fired oven, with a characteristic scorch. The base is local flavoursome flour, wholemeal stone-milled and biodynamic, and is a sourdough.
Lighten the texture of your wholemeal loaf by setting a flying sponge.
Pot baking offers a very different approach to baking. It is a simple, low-input method that produces excellent results. Give it a try and your baking just may be transformed!
Pot baking offers a very different approach to baking. It is a simple, low-input method that produces excellent results. Give it a try and your baking just may be transformed!
Wholemeal wheat sourdough bread is the essence of sourdough breads. It is the most tasty with the highest nutrition.
Easy, fast (50 mins) and very tasty without getting your fingers in the dough.
Wholewheat and rye bread, using natural leaven or yeasted pre-ferment, with cracked rye and caraway crust
Shipton Mill Ltd
Long Newnton, Tetbury
Gloucestershire GL8 8RP
Directions
01666 505050
enquiries@shipton-mill.com
Company number is 1458168, registered in England & Wales
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