Wholemeal



Stoneground Organic Wholemeal Flour (706)

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....



Organic Self Raising Stoneground Wholemeal Flour (217)

Beautiful stoneground wholemeal flour with added organic raising agents to make this ideal for baking, and now available in convenient 1kg size. Makes absolutely...



Organic Finely Ground 100% Wholemeal Pastry Flour (203)

This 100% wholemeal pastry flour has been milled to an exceptionally fine consistency, to give you the very best results. Wholemeal flours...



Organic 100% Wholemeal Flour (205)

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.



Organic Stoneground Strongest Wholemeal Flour (209)

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.....



Extra Coarse Organic Wholemeal Flour (216)

A really traditional wholemeal flour for making farmhouse wholemeal bread. This flour produces bread packed with flavour and texture...



Organic Spelt Wholemeal Flour (407)

Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times.



Organic Dark Rye Flour - Type 1350 (603)

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....



Organic Emmer Wholemeal Flour (414)

Emmer is a close relative to the Durum wheat and has been grown for centuries in remote parts of Italy........



Organic Khorasan Flour (413)

Named after the Khorasan region of Northern Iran, our Khorasan flour is produced from an ancient variety of Durum wheat named ‘Khorasan’. These...



Spelt Wholemeal Flour (non-organic) (417)

Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times.



Organic Einkorn Wholemeal Flour (412)

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...



Biodynamic Stoneground Wholemeal Flour (218)

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....



Heritage Blend - Stoneground Wholemeal Organic Flour (712)

"Lammas Fayre" Stoneground Wholemeal flour is milled from a unique blend of over 100 heritage wheat varieties grown at neighbouring Cotswold farms.....



A Strong Canadian Blend Wholemeal Flour (214)

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.....

Wonderful wholemeal bread!

Wonderful wholemeal bread!

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!

40% Wholemeal Sourdough

40% Wholemeal Sourdough

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).

75/25 white/wholemeal split sour dough loaf

75/25 white/wholemeal split sour dough loaf

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.

Wholemeal Sourdough

Wholemeal Sourdough

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.

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!

Biberfladen

Biberfladen

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.

Sourdough with hazelnuts and prunes

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?

Honeyed Wholemeal Loaf

Honeyed Wholemeal Loaf

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.

Wholemeal Seeded Round Bread Buns

Wholemeal Seeded Round Bread Buns

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.

50/50 1lb pound loaves

50/50 1lb pound loaves

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.



"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.

White Wholemeal Bread

White Wholemeal Bread

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.

Wholemeal Spelt Scones

Wholemeal Spelt Scones

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!

Whole Grain Gluten Free Artisan Bread

Whole Grain Gluten Free Artisan Bread

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!

70 % Wholemeal Bread recipe

70 % Wholemeal Bread recipe

Delicious healthy wholemeal seeded bread ( my chickens sing with delight when I give them a slice as a treat)

Seeded Half & Half Loaf (Large)

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 enriched with rye and boosted by a sourdough starter

Wholemeal enriched with rye and boosted by a sourdough 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.

Wholemeal sourdough bread with millet seed

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.

Buttermilk wholemeal overnight bread

Buttermilk wholemeal overnight bread

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.

WholeWheat & Toasted Seeded Bread

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.

Spiced Pumpkin Bread

Spiced Pumpkin Bread

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.

Basic Rye Bread

Basic Rye Bread

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.

Mixed Wholemeal Seeded Cobs/Rolls

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.

Olive Sourdough

Olive Sourdough

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!

Chappattis

Chappattis

Easy, healthy chapattis. These wholemeal breads perfectly complement a vegetarian curry dish.

Our Family Loaf

Our Family Loaf

Mix of white, wholemeal and 5 seeds, to make our regular homemade family bread

Crackle glaze cob

Crackle glaze cob

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

Wholemeal Seeded Tin (Grantalike no knead)

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.)

50% Wholemeal sourdough bread

50% Wholemeal sourdough bread

light, soft, flavorful bread with just enough wholemeal to entice even those who usually turn away from brown bread.

Soda Bread cooked in a large slow cooker (SIX LITRE)

Soda Bread cooked in a large slow cooker (SIX LITRE)

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.

Wholewheat Crumpets

Wholewheat Crumpets

This is a wholewheat version of the Classic English Crumpet. They are good eaten warm and soft.

Wholemeal Spelt bread

Wholemeal Spelt bread

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!

Multigrain Batons

Multigrain Batons

The nuttiness of malt, the crispiness of baguette and the bite of seeds

Wholemeal Sourdough Dough

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.

Overnight yeasted wholemeal pot loaf

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!

Overnight sourdough wholemeal pot loaf

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!

Wholewheat and Rye Loaf

Wholewheat and rye bread, using natural leaven or yeasted pre-ferment, with cracked rye and caraway crust