Stoneground Organic Wholemeal Flour (706)
Organic Self Raising Stoneground Wholemeal Flour (217)
Organic Finely Ground 100% Wholemeal Pastry Flour (203)
Organic 100% Wholemeal Flour (205)
Organic Stoneground Strongest Wholemeal Flour (209)
Extra Coarse Organic Wholemeal Flour (216)
Organic Spelt Wholemeal Flour (407)
Organic Dark Rye Flour - Type 1350 (603)
Organic Emmer Wholemeal Flour (414)
Organic Khorasan Flour (413)
Spelt Wholemeal Flour (non-organic) (417)
Organic Einkorn Wholemeal Flour (412)
Biodynamic Stoneground Wholemeal Flour (218)
Heritage Blend - Stoneground Wholemeal Organic Flour (712)
A Strong Canadian Blend Wholemeal Flour (214)
Chia seed wholemeal wheat bread
Simple, but delicious, two-stage sourdough bread. The chia seeds give the bread a fantastic luscious texture and 'bite', and also seem to keep it fresh and 'juicy' for longer. The recipe gives a big loaf for a family; change amounts proportionately if you want less.
Elderflower Partly whole wheat Bread with porridge.
In this recipe I replaced water with elderflower drink, which I made myself: just socked in cold water elderflower blossom for the night, in the morning brought it to the boil and turned gas off, when it culled down it was ready to use. Can be prepared in advance and kept in fridge for few days.
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
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
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.
Quick and easy Wholemeal Soda Bread
Delicious, malty Soda Bread, (using my 2 favourite Shipton Mill flours )
Rustic Walnut Loaf for Breadmaker
We make no apology for the fact that like a lot of home bakers we make most of our loaves with an automatic breadmaker.
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.
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
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
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
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.
30% Organic Stoneground Wholemeal Spelt @66% Hydration
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.
Beer Balm “Trub” Bread
A flavoursome open crumb loaf with a great crust that smelt as good as it tasted
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
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.
Light Whole Wheat Sourdough Bread
Producing an excellent crumb, rise, and crust - this is my most reliable sourdough recipe.
"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
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
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
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!
100% wholemeal loaf ... with a difference.
This wholemeal loaf is partly made with Shipton Mills coarse wholemeal flour to which I add millet and chia seeds.
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)
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
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
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.
Modified super easy, no knead, slow bread
A tasty, easy, no knead bread and a method that easily converts to any loaf recipe.
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.
Healthy Sandwich Loaf
An excellent loaf for slicing and freezing made with white and wholegrain flours.
Seeded wholemeal sourdough
Delicious,full of flavor and healthy sourdough with amazing and rustic crust!Yum!
Dutch Oven Delicious Walnut and Date Loaf
Super easy no kneed recipe - fantastic with cheese board or for breakfast! great for when have friends staying
Half and Half sourdough bread using retard method (over night recipe)
Using Stoneground Canadian Wholemeal and unbleached no.4 this bread is both Rich and deep flavours.
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 bread (pain au levain)
simple sourdough bread, tested and regularly made. no kneading as time is your friend here, priceless result.
Wholemeal Sourdough Loaf
A wholemeal loaf made with only flour, salt and water: what could be more wholesome?
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.
Wholemeal Rustic Bread with Walnuts ( breadmaker)
Earthy flavoured bread with a nutty hint and crunch of walnuts
Wholemeal sourdough with seeds
Perfect, easy and delicious sourdough bread, packed with seeds and toasted flavour.
Wholemeal bread rolls with cumin
Delicious and healthy bread rolls with a hint of cumin which you will love as a sandwich in your pack up!
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
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
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!
Super easy, no knead, slow bread
A tasty, easy, no knead bread and a method that easily converts to any loaf recipe.
Chappattis
Easy, healthy chapattis. These wholemeal breads perfectly complement a vegetarian curry dish.
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)
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
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 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.
Easy Overnight Wholemeal Sourdough
One step on from my no-knead sourdough, the extra time spent kneading improves the crumb.
Wholewheat Crumpets
This is a wholewheat version of the Classic English Crumpet. They are good eaten warm and soft.
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!
Fab white loaf with wholemeal and rye
This is a delicious open-crumb white loaf, made with a poolish and a wet dough, and includes wholemeal and rye for extra flavour
100% Wholegrain Spelt Loaf (by Julio Hevia)
Think it's impossible to bake a 100% wholegrain loaf without it turning out like a brick? Julio Hevia attempts to prove you wrong.
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.
Wholemeal with a flying sponge
Lighten the texture of your wholemeal loaf by setting a flying sponge.
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!
100% Wholemeal Wheat Sourdough Bread
Wholemeal wheat sourdough bread is the essence of sourdough breads. It is the most tasty with the highest nutrition.
Fast and easy wholewheat/seeds loaf
Easy, fast (50 mins) and very tasty without getting your fingers in the dough.
Wholewheat and Rye Loaf
Wholewheat and rye bread, using natural leaven or yeasted pre-ferment, with cracked rye and caraway crust