No knead, multi-seeded organic emmer and ciabatta flour rolls
Cinnamon Rolls made with sourdough, no dairy, easy to make, great to get the kids helping... for us an unbeatable Saturday morning treat.
Cast Iron Autolyse
I love to eat and bake all kinds of bread, so I thought I would start off my first post with the quintessential French sourdough bread.
Slow fermented wheat and rye sourdough bread
Delicious loaf with cacao in the mix that can be baked with chocolate, dried fruit or simply just nuts. The dough is not sweet however the additions can make it sweet or not at all. It is delicious with a spread of avocado smash or hummus with the goodness of cacao when made with cacao nibs or just some nuts and seeds or a fruited one toasted with homemade jam and a cup of early grey tea, or just butter.
Basic White Loaf, Easy and Tasty After an enforced break from regular baking and having run out of stock I decided to try a different Flour (French White Flour - Type 55 (102)) to my usual. The results have inspired me to share this simplest of recipes.
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 .
A moist loaf full of flavour from the hazelnuts and spice mixed with the sweetness of the prunes. Versatile with sweet toppings as well as savoury.
Wet dough bread made with white unbleached flour, wholemeal rye flour and wholemeal spelt flour at 82% hydration
Crunchy almost white loaf that is a doddle to make
Jalapeño and Cheddar Sourdough, cheesy with a little heat
Simple wholemeal knot. Soft and delicious.
Tasty slow rise sourdough loaf
Earthy flavoured bread with nuty hint and crunch of walnuts
Baguette recipe tried and tested no kneading
Light & Airy, Crispy White Sourdough Loaf
Soft Focaccia bread with sundried tomatoes, seasoned with rosemary and sea salt
The most amazing gluten free rolls for lunch, for burgers. Moist inside with a crunchy outside.
This is an improvement on my other recipe, it lasts longer and stays softer for longer. I've been told by my daughter it's the best so far.
A vibrant purple bread bursting with good flavours and good nutrition.
Perfect, easy and delicious sourdough bread, packed with seeds and toasted flavour.
Delicious and healthy bread rolls with hint of cumin which you will love as a sandwich in your pack up!
A healthy sourdough bread baked in a metal casserole dish
Lovely, full of flavour wholemeal loaf, very tasty. I have never used this flour before but I wanted to try it on its own rather than mixing it with another flour.
This is an enriched loaf that I developed to celebrate the birth on the 11th of April 2017 of my first grandchild, Angelo Paul Milsom Alexandre, son of Sarah Louise Milsom Alexandre and her husband the Brazilian artist Wilson Cavalcante Alexandre. Pao Angelo immediately became Sarah's new favourite because both crumb and crust are soft, she says. The use of leaven with a complex provenance that includes elements from Puglia, Italy and San Francisco, California harkens back to my own childhood roots in the vineyards and orchards flanking the Russian River in northern California. For me it is richly symbolic: before being baked the tender crust was eggwashed and seeded representing new life and Easter, whilst the crumb, enriched with the best quality eggs, butter and milk, is redolent of the simple, yet exquisite dairy products from my pioneering maternal grandparents' farm on the Columbia River which forms the border between Oregon and Washington states where we often spent our Christmas and summer holidays. The plaited loaf is of 3 strands resembling the challah. It represents the strength of the three-fold cord and our interconnectedness as human beings who have been given the privilege of being stewards for a time of this wonderful planet. The blessing beneath (not illustrated) signifies that prayers have been said for the good health and well-being of those who contributed to it from the farmer who planted the grains of wheat and tended the fields until the harvest to the miller, the baker and, of course, for the well-being of those with whom Pao Angelo is shared. I hope you will enjoy this loaf as much as we do.
Perfect bread for the autumn, although it can be prepared all year round as long as you find pumpkin. Really great along a good blue cheese.
This lovely flavoured seed bread is made using Organic Light Malthouse flour (301), White Strong flour along with Pumpkin, Linseed and Sunflower seeds. Always delicious and very moorish. A loaf never lasts long in our house. I have not found another bread, on the market, to match the flavour that the malthouse and mixed seeds add to this recipe.
This is a soft white gluten free loaf using eggs and yeast
Light and airy baguesttes with a lovely crispy crust
2 x 'wet bread mix' to last over 10 days, that will make 4 x 1lb round loaves each (8 loaves in total!!)
This classic roll is usually found in every shop in the west coast of Scotland: a crispy exterior; soft, fluffy interior and perfect with lorne sausage and tattie scone! Traditionally, these rolls are not risen via the use of a wholemeal leaven but this adds a flavour that is irresistible and provides health benefits to this humble roll.
German style wholegrain rye bread. Great with savoury toppings or toasted with honey.
Wondering what to do with a lot of active rye sourdough starter I experimented with using it in combination with Organic Three Malts & Sunflower Brown flour. The following recipe involves preparing a sourdough starter/production sourdough the day before baking the loaves. This recipe combines using natural yeast in the starter with using some active dried yeast when it comes to baking the loaves. This combination helps me produce a couple of loaves with a nice texture and flavour when there’s not enough time to work through all the usual processes needed to produce a ‘pure’ sourdough loaf.
Great recipe for a large 1.85 kg sourdough from sourdough expert Vanessa Kimbell, a cold overnight prove then cooked in a bread cloche this recipe gives fantastic results, especially when using Shipton Mill untreated organic No 4
This produced a lovely strong flavoured loaf that goes great with good butter or even lightly toasted which seems to bring out more flavour as the seeds toast.
Produce the most delicious sourdough bread every single time!
Soft white rolls with seed toppings. Perfect for a breakfast sausage sandwich or a lunchtime roll
An incredibly easy way to turn Shipton Mill's Einkorn flour into a dense, sweet, nutty loaf. No kneading and only one rise required.
French sourdough 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.
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 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!
This makes a nutty, flavoursome, well keeping loaf. The recipe makes 2 loaves @ 700g each. Although not essential, the method is spread over 3 days to increase flavour and provide flexibility with “normal” life. Dutch ovens are used for baking, but anything which gives a solid blast of heat and traps steam for the first half of baking would work just as well.
Wholemeal Spelt loaft
After many years of prevarication, I finally succumbed to the pull of sour dough! This recipe is very straightforward to make sour dough, the only thing you need is time for proving! This recipe uses the 'sponge' method. This recipe is certainly not mine, it comes from the River Cottage Bread book. If you want a good general introduction to bread making, of all types, this book is a fantastic place to start. This bread takes about 36 hours to make. You will have to make a sour dough 'starter', which, if you have not got one already, needs to be started a week before this recipe. This sounds a lot of time and hassle, but once your starter' is going, it really is no trouble at all. I used the starter recipe from the River Cottage bread book. The starter 'recipe' is included at the bottom of the recipe.
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.
This is a bread that I have been making for a few years now and have arrived at this recipe by experimentation. The quantities of onion and thyme seem to work OK but can be varied to suit personal taste. For some reason unknown to me, I find this bread does actually keep fresh for a day or two longer than a basic bread, although the aroma of the onions and thyme make it so appetising to me that it rarely has chance to go stale.
There are many people who have slight digestive issues. These can be in the form of bloating, indigestion, colic, flatulence and diarrhoea or constipation. These can be caused in some people by a unknown mild intolerance to the gluten in wheat, rye, oats and barley. Spelt is an ancient form of wheat and the gluten in the flour is of a different form to other wheats and many people have found improvements in the comfort of their insides just by switching to bread and pastry made from spelt flour. Spelt white and wholemeal flour is now available in many supermarkets and is only around £2 per kilo which is a small price to pay for comfort. It works out at £1 per loaf and is surely worth a try. I have found that the conventional way of making bread with a double prove does not work quite so well so I have been developing this method. I do not use a bread-maker so cannot advise on the method with one of these.
A fabulously easy, no kneed loaf using dark rye flour and cracked rye pieces - based on a recipe by Trine Hahnemann. (NB: this loaf also uses white flour to lighten the texture slightly.)
Delicious nutritious loaf with real depth of flavour.
This makes a splendid general loaf with a difference. Plenty of taste. Great for sandwiches. Superb for beef-burgers or bacon sandwiches!
There is nothing better then a home made bread roll, I love adding vegetables such as parsnip or carrot , it gives a nice texture to the roll and it looks good.
A good combination of tea and bread. Make 8
I love the taste and crumb of this bread and my mother-in-law asks me for it so often I developed a recipe that can be whipped out in our Sage bread maker in no time. Lovely for sandwiches, as toast or simply on its own with a salad.
Mix of white, wholemeal and 5 seeds, to make our regular homemade family bread
White loaf - soft on the inside and crusty shell (baked in Lekue bread baker)
A delicious three flour bread, light yet nutritious. Bakes to a golden brown, divine with cheese, excellent breakfast bread.
A tasty wholesome accompaniment to Şakşuka or any saucy dish. 70% wholemeal spelt flour dough cooked in a very hot oven.
Olympic bread was inspired by the tastes of Greece, fresh produce of summer and the start of the Rio Olympics. Tested out on my neighbours and sold at our fortnightly village market where I bake bread to sell to raise money to restore our Church Bells, it has had good feedback! The olive tins in the picture are being used to grow tomatoes, which is working well.
Makes 2 crispy loafs with soft insides - nice texture . Made with no dairy products
"We've run out of bread"! I came up with this as a quick loaf recipe for whenever the call came ( usually at seven in the evening ). It's not intended to be high end bread but it still better than most supermarket white wheat based bread substitutes.
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 is a recipe for a delicious danish rye bread. It's a family recipe so keep it a secret ;)
For breadmaker, makes 750g approx loaf
Dark, delicious, easy-to-make rye sourdough. Ideal for working people; start it in the evening, eat it for breakfast. I use a mixer with dough hook, but I guess you could equally hand knead it. No, I haven'the forgotten the salt; I don't usually put any in my loaves.
Crusty French bread stirring memories of the authentic village boulangerie.
I’m talking about my beloved recipe for Russian Black Bread, a pumpernickel bread for people who think that standard pumpernickel with it’s paltry seven ingredients is just not trying hard enough.
Simple but very effective white bread recipe for loaves,French sticks and rolls
A lovely naturally leavened bread with a mix of bread flour, whole wheat and whole rye. Makes a great sandwich loaf. While this was inspired by Emmanuel Hadjiandreou's "Levain di Campagne" I have incorporated numerous changes of my own to produce a wholly different loaf.
... et voila!
You need a sourdough starter for this one and I make it the night before for the following day's evening meal- but it's worth the effort and rarely lasts until it's cold
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
75% hydration sourdough baguettes. They are airy but chewy and elastic. They develop a lot of flavour (non-sour) from the long cold levain fermentation. Still learning, but very pleased with the results.
A deliciously simple and quick loaf from your bread machine using sourdough starter: great when you haven't got time or patience to work out a loaf with your hands. A recipe inspired by the Eastern European style of sourdough bread. Ideally made with Shipton Mill Light Rye flour. Tested and tried on Panasonic breadmaker (SP - ZB2502) but should work well on any other quality bread maker.
Crusty bloomer with soft white centre. Perfect for sandwiches
Pane di Altamura is a bread made with durum wheat from the Altamura region of Provincia di Bari in South East Italy. Made from Semola Rimacinata (re-milled semolina), and is naturally leavened, its characteristics are a thin dark crust with a lovely soft yellow crumb.
A wholesome nutty bread lovely toasted or with cheese.
A lovely light white sourdough loaf with a good crust made using a wheat leven so it has a very small proportion of wheat in it. I have been making this for myself for a few months now and I find that although I am intolerant of wheat I can eat this regularly.
Traditional danish rye
In January, I married a French man. He has been living in London for almost 6 years now, and sorely misses baguettes. Our London flat’s little oven is too small to bake full-sized baguettes, so I’ve been developing a “half-pint” version that fits inside, while capturing the characteristics we love in baguettes. The “grillette” is: 1/ Crusty, in our case a deep golden brown, grilled, sometimes burnt in places… hence the name “grillette”! 2/ Airy, big holes, light. 3/ Slightly salted. The right amount is critical. Those holes come from a long, slow rise. The recipe takes time but entails very little hands-on work, and you will finish with an irresistable partner for butter and cheese.
Twisted and plaited crown shaped loaf flavoured with a smooth damson purée jam, made using an overnight sponge.
A soft and crusty spelt loaf - 50:50 with white flour. My grandchildren say that this is the tastiest bread in the world (though they are biased!). This loaf uses a Spelt Poolish preferment to give added flavour.
White spelt rolls and platted bread with rye, oats, carrots and sunflower seeds.
A moist, nutty flavoured classic sourdough. Inspired by Richard Bertinet who, through his books has taken me onto a different level with bread making.
Fabulously tasty lunch time treat (or any time you like!). White bread rolled thin and topped with tomato purée, red onions , mushrooms and mozzarella cheese. A taste explosion. Great with salad leaves and tomatoes etc.
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.)
A light, moist, tasty loaf which has excellent keeping properties
This is the most delicious, healthy, moist but light spelt bread for breadmakers. It has a little wholemeal wheat flour in to improve the crumb. The bread stays moist and lovely for several days and also makes excellent toast.
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.
I have used these quantities and the same method for a number of combinations and have found it to make great loaves.
A simple delicious bread that can be on the table in under an hour. Perfect to make last minute
A lovely malted multi seeded loaf really tasty,to make in your bread machine.
Delicious Buns made with Khorasan Flour, milk and honey.
Fluffy light spelt loaves, delicious with mayonnaise and dips
A moist malted Christmas bread full of spice and fruit. Increase amount of spices (Allspice - 1.5tsp & Cinnamon - 1tsp), if you prefer a stronger flavour. Use Spelt flour instead of Wholewheat. This loaf is approximately 65% hydration.
A tasty loaf with a pleasing texture using Italian White 00 Flour (118)
The Best Spelt Bread I've ever tasted - great texture and nice and light!
A really simple and easy way to make a deliciisou loaf, time after time!
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)
Simple soft white loaves, excellent for everyday use
First batch of rolls, eaten within half an hour. Look good and taste great.
Very flavored and tasty bread, made with flour, black tea water ferment and salt
Easy to remember recipe for a classic Ciabatta...
I found this amazing recipe on line and use it when I need some soft dinner rolls in a hurry, I've tweaked it slightly to make it easier, it's measured in cups which I find so much better when you're in a hurry, I also used granary flour with the same results, its my go-to recipe, hope you like them ......
Made in muffin tins to puff up and make a "snail shell", these lovely spelt buns ooze with buttery toffee and sticky date pieces. Best served warm from the oven with a steaming cup of tea or coffee to chase away the winter shills. Leftovers (if there are any!) will reheat well and can be frozen and zapped in the microwave for emergencies. There is a picture but it doesn't always seem to view in Firefox!
Easy to remember recipe for a classic bread....crisp crust, slightly chewy centre...fabulous toasted and covered in butter !
Simple overnight recipe that makes 10 baguettes
Tasteful and healthy
Home-baked pitta breads
Golden poached bread rolls
A satisfying lunch treat, a hearty Focaccia with toppings. Feeds 1–4 ;)
Large loaf of White bead make with Spelt flour
This is a recipe for making four French Baguettes, it sounds complicated but when you get used to making it, it is in fact easy and less time consuming. It is a variation of several recipes I have found and tastes wonderful
Traditional french rye loaf with olives. Delicious with cheese
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.
Soft White Sandwich Loaf
Yummy crusty wholemeal bread - makes two large loaves
A small tasty loaf which is very easy to make. I almost always make this loaf in a bread machine and it comes out perfectly every time. Occasionally I use a wood fired bread oven.The results are variable and dependent upon me getting the fire right ! Having originally used warm water I find the bread has always risen better using cold water in my machine. I like this recipe because of the use of organic materials and because it is light on salt. I do make lots of other breads but always come back to this recipe for an everyday loaf because it looks good, tastes good and is a consistently well risen loaf
If you use a longish 25x10cm loaf tin, together with a baking sheet for a lid in this recipe, you'll get light loaf, delicious toasted and great with savoury toppings. Using a baking tray for a 'lid' converts your tin into a 'Pullman Loaf' tin, so called because the long narrow shape resembles a train carriage, and makes lots of slices for sandwiches. The lid helps to keep the steam in and preventing it from drying out whilst baking, and the loaf rises to fill the rectangular shape giving you the perfect slice every time.
A delicious loaf that's simple to make using spelt and wheat flours, which my growing grand-daughter puts away at the rate of 2 loaves per week (there's no better recommendation)
Crushed green coriander seeds and chopped dried black olives add tasty flavours to this rye sourdough loaf, great with cream cheese
Very easy, always successful, white bread with good crumb and good taste
36 Hour, cold fermented, White Sourdough, 70% Hydration. This is a delicious soft crumbed loaf that is designed to fit around your normal life.
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.
This is a basic cold-proofed white bread baked in a tin and suitable for making sandwiches (prawn, smoked salmon, cream-stewed chantarelles, cheese) or e.g. serving with jam or honey. This is a baseline recipe and method that is easy to use and on which you can base further experiments, e.g. developing herbal bread types.
I know white bread is frowned on but as someone who loves any kind of bread, I love this white crispy loaf made with Shipton Mills's Canadian strong bread flour
Russet red-brown buckwheat loaf made distinctive by the addition of roast buckwheat flour. Bake a dozen and you could build your own Stonehenge. Or Breadhenge. The menhir (standing stone) shape is easily made before the final proof. I love it when your own take on a bread is the latest addition to a chain that extends back into the mists of time. In this case, I was inspired by the Farine blog (https://www.farine-mc.com/2015/05/meet-baker-eric-marche.html) article about Breton-based baker Éric Marché. In the blogpost MC writes about how M.Marché roasts a small percentage of the buckwheat flour in his menhir-shaped loaves. I’ve never been a huge fan of buckwheat bread, but this sounded worth a try. It was. It’s a great idea. Delicious. This is my version of Éric Marché's loaf, using, as a template, Dan Leader’s Buckwheat Bâtard recipe which, apparently, he adapted, in turn, from an Éric Kayser recipe. Anyway, I hope I've done them justice. Alternatively, substitute half the strong bread flour for wholemeal and you'll get a darker loaf more akin to M.Marché's original. Great with cheese or cured meats.
Middle eastern flatbread, lovely and soft!
A sweet beery bread with a lovely crust.
A French sandwhich loaf
Using a mixture of White and Wholemeal Spelt, this yeasted bread is proved in a Banneton.
From mixing to baked in less than 2 hours, this fool-proof recipe can be used to make white or wholemeal bread and is my 'relaxing after a hard day's work' loaf!
A taste of France! The picture of a 'croquet monsieur' in 'Dough' (Richard Bertinet) is so mouth watering that I had to make it. It's a posh cheese and ham sarnie, baked with ham, béchamel sauce and topped with grated gruyere cheese. A very fine and delicious combination. Pain de mie is a fragrant and different loaf which makes a welcome addition to bread making. Perfect for toasting too. You'll see from the picture that I made 2 loaves. The top crust on the loaf on the left is slightly crooked. I knocked the weighted tray in the oven! It didn't make a difference to the taste and lets face it... once it's sliced, who's to know? This recipe is quick to make because of the high quantity of yeast. Again, a welcome change to my usual 24 hour fridge fermentation.
I have kept a wheat leaven on the go for nearly three years now. I use it to make all sorts of everyday bread. It gives a lovely texture and flavour but is not too tangy.
A friend emailed me from holiday saying that she had enjoyed this loaf where she was saying. I took up the challenge to devise a recipe and came up with a delicious loaf which can either be eaten as savoury or sweet, has a lovely aroma and toasts well too.
Great tasting and smelling bread, brilliant with bacon or marmalade.
Lovely crusty white bread
You have got to try this bread, seriously, perfect texture, country stile crust and taste to die for !
A hearty, sweet and delicious dark rye bread for savoury toppings or breakfast
This is a tasty and versatile wholemeal bread recipe that can be easily varied according to your tastes. Why not add gently fried onions, sliced olives, sun dried tomatoes, pesto or even chopped nuts and fruit for a delicious alternative to a standard loaf ?
Having tried a great number of the ciabatta recipes and methods available on various UK food and tv sites I was never quite happy with the results .. until now
Delicious savoury loaf lovely with feta cheese
After a lot of experimenting this two-stage recipe has emerged as a tried and tested recipe for our daily bread.
A mix of white and spelt flour with a generous sprinkle of fennel seeds
delicious crusty nutty taste
This is a tried and tested loaf, it never fails us. We also play around with the flours, sometimes we add less white and more Organic Light Malt house Flour.
These are great for traveling or picnics - moist and filling and no need for butter or other fillings!
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...
A sourdough loaf that is mainly white flour but with wholemeal additions to give flavour. These loaves have been devoured by recipients, even children as young as 3.
Rye bread made with Sourdough starter
Easy daily white spelt loaf for your bread maker with wonderful crust, without any added sugar or dairy, easy to cut thin for sandwiches, cut it thick for lovely toast.
Soft and Crusty, perfect for sandwiches
using dried porcini mushrooms and chopped Moroccan dry black olives and a mixture of Shipton Mill organic flours with a sourdough starter this loaf was a great success.
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
Just delicious! Mix of three flours and addition of chopped rye makes this bread one of a kind. I ate the whole loaf in one go!
A tasty sourdough that's great for toast, with soups and just buttered!
I made this when I had run out of every flour but Type '00', and needed to make a loaf. It turned out really well...
When thinking about delicious sandwiches, including the bread in the overall sense of the desired taste rather than just using plain boring bread can lead to amazing results. We are currently experimenting with savoury and sometimes very spicy bread types. This is a very simple bread which works well with e.g. most cheeses, egg salad and some types of pâté. Anybody, who has ever baked a bread, can make this with excellent results.
A delicious bread with festive ingredients, which is as good with cheese or pate, or just dipped into a good quality extra virgin olive oil. The red cranberries give a festive colour.
A light open texture loaf with plenty of flavour
Delicious & quick loaf - wheat free, low GI, with omega 3. Great with nut butter - or anything on top!
A light aniseed taste, delicious as a sandwich with sardines and lettuce
One step on from my no-knead sourdough, the extra time spent kneading improves the crumb.
Perfect breakfast bread, soft, buttery and with chocolate chips. What's not to like?
Not quite pumpernickel, but slices smoothly. The cornmeal rounds off the tang of the rye. "For persons of sedentary habits and dyspeptic turn, no food is more wholesome" as quoted in 'The Philosophy of Housekeeping by J.B. Lyman (1869).
Very healthy sourdough bread, with exceptional taste of black onion seeds. Not a fan of onion? Linseed, sunflower or pumpkin seeds can be used instead.
A simply gorgeous golden slightly nutty tasting 'Mighty White' sandwich loaf that takes about 15 minutes of your time!
A tasty simple loaf using Malted multigrain and baked to share an idea
Italian biga acida/sour dough, using Italian '00' flour and strong bread flour. Based on a recipe from Dan Lepard and Richard Whittington 'Exceptional Breads'. The original recipe called for the inclusion of honey which made the bread too sweet for my taste. I have made this without honey and it works well and suited better to my personal taste. I replaced the wholemeal with spelt and used strong Canadian bread flour. Allow 5 days to make this bread. On the day of baking it could take up to 8 hours from the first kneading until the loaves are ready to go in the oven.
Delicious Rustic Homemade Bread
Easy sourdough prepared in mixer in 10 min
This recipe makes two loaves and involves very little hands-on time. It just uses great quality flour and slow fermentation to create an outstanding flavour and texture! More importantly it has just three ingredients and is free from any chemicals, additives and improvers typically found in mass produced supermarket bread! This recipe is for your life, not shelf life!!
Jewish tradition became delicious
This is a recipe developed over many years of experimentation in the quest for a bread replacement for my grain intolerant partner - no maize, no rice i.e. the standard replacements in commercially available wheat free bread alternatives - the latest modification with Chestnut Flour has been the most successful one.
A good loaf
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 bread is a favourite on the bar at the Queen's Head, Burnham on Crouch, Essex on a Sunday lunch time. Its colours come from turmeric and beetroot powder which miraculously separate so that the crust is red, whilst inside remains yellow. Delicious with cheese, dips or olive oil.
These are simple to make. The egg and sugar give them a fluffy richness which goes particularly well with strong savoury flavours like burgers, sausages or cheese.
A lovely sourdough loaf with a hint of local (to me; Devon!) honey. Made with a blend of Shipton Mill white and wholemeal spelt flour.
This is a variation on Richard Bertinet's Bacon and Red onion bread but uses smoked cheese (thus suitable for some vegetarians) and is fortified with sourdough batter. It makes lovely toast and would be great with a hearty soup.
Sweet Brioche - You can make this a traditional plain brioche or as a chocolate chip plait.
Authentic Italian recipe
An exquisitely flavoured rye sourdough, which was a softer, lighter loaf than I expected.
These easy to make flat breads are brilliant for making neat, little sandwiches.
This interesting bread is made with a 100% khorasan sour dough starter and 100% khorasan flour for the final bread. It was a bit of an experiment but I liked how it turned out with a strong flavour and reasonable crumb. I based this recipe on the spelt leaven in Andrew Whitley's book 'Bread Matters' replacing the spelt with khorasan.
Slightly sweet and amazing with blue cheese such as Roquefort, or a lovely strong English Cheddar, this special loaf is quite something to put on the table.
Full bodied, hearty bread with a great texture
Ideal for wheat intolerance! Delicious served warm or toasted lathered with butter.
If you have a sensitive gut you may find it difficult to find a loaf that suits you - the mixture of seeds and flours are rich in nutrients and flavour and texture to the bread, but are gluten free.
This soda bread was brought about due to my brother and sister in laws lack of tolerance to gluten and yeast. The use of spelt and rye blends of plain and wholemeal go well to create good flavour and texture, addition of mixed seeds and flakes give the bread a more wholesome substance. The use of natural yojurt and milk iin the mix to replace buttermilk gives an improved depth of flavour.
Lovely soft moist wheaten bread, very moresome
This recipe can produce one of the nicest loaves you will taste in less time than it takes to go to your supermarket for a plastic bag of sliced mush (i.e. less than one hour start to finish)
A fragrant aromatic bread, perfect to go with cheeses, salads, soups...in fact almost everything.
A delicious crispy outside and soft bread to go with pasta, salad or cheese or anything! Made easy using the bread maker.
This is my everyday loaf because its delicious with a great texture and flavour but also a nice easy recipe.
To be eaten, thickly bread with butter, glass of cider, sitting by the haystack while the horses have their rest.
One of my favourite loaves with a subtle taste of rye, sour notes from the leaven and great texture from a long rise.
This is based on a traditional soda bread recipe but with the addition of light rye flour or, and this is my favourite, Orcadian 'Bere' flour. Delicious fresh, with marmalade or cheese, good toasted the next day.
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!
Simple, natural and healthy loaf of bread
Crusty Rolls with Sourdough starter for Flavour and Crunchy crust rather than a leaven
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!
Sweet, delicate texture. Good for sandwitches
A wholsesome, healthy, delicious and satisfying bread for everyday use. So versatile and well structured - cut it thin and make sandwiches to serve with a salad, or start your day with it toasted, slathered in butter and marmalade; cut it chunky to eat with or without butter dunked into soup, or as a snack with a piece of your favourite cheese. This bread will grace the highest of tables or the simplest cheese-on-toast supper. Whenever I serve it, at the church supper, or to a tradesman in a bacon sandwich, it's always the same - "Mmm! Where did you get this bread?" Simple to make - flex the process around your day. Works out about 40p per loaf.
This wonderful Sourdough loaf is really crispy and has a lovely subtle nutty flavour.
Sourdough loaf with Crispy Crust that you can hear crackling when removed from the oven. I make this when I'll be out all day, or overnight.
Basic method that can be used to make many variations of proper Danish rye bread, far better than anything you can buy in the shops. Danish rye bread is of course excellent with all types of strong cheeses, all salty food, pickled herring, yellow pea soup, Danish sausages - and you can use it to make rye bread soup should you feel thus inclined.
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.
Homemade cinnamon swirl bread with a gooey cinnamon sugar center - heaven !!!
Simple but secure success recipe tried hundreds of times.
This is a delicious open-crumb white loaf, made with a poolish and a wet dough, and includes wholemeal and rye for extra flavour
This was initially an experiment that turned out to be an unexpected success. Don't be afraid to test the water with this one, it really works!
A lovely wholemeal/organic white bread with a delicate walnut crunch and sweet pears poached in mead with an extra hint of honey. This little beauty can be made with a 60/40 mix of wholemeal / white or add light rye flour for a little extra flavour. Rye gives it a stronger texture. When I lived in Germany, Birnenbrot was always made with light rye flour. My two young boys however are not fooled by me trying things different on the bread front, so you can use wholemeal which keeps the crumb soft! We adults enjoy this with a bit of gorganzola , camembert, or Roquefort (no need for chutney) and a lovely glass of your favourite red or white wine. The boys love this for breakfast too, warmed up with butter. I used Lindisfarne Mead from a recent trip at Easter, but apple juice works just as well.
This is the recipe that got me to ditch the bread maker and make my bread by hand. Thanks Nigel Slater! No mystery or complicated processes, just a delicious, crusty white loaf that smelled and tasted glorious.
An easy sourdough bread
Seedy, spelty, cakey and delicious...
A tasty savoury bread - good served with soup.
Enriched dough and fruit bun
The easiest tasty traditional Welsh Bread, lovely with Welsh Butter
A lovely tasty White loaf with a touch of Rye and sour.
A delicious loaf with a dark crust. Good knife and teeth needed
A delicious loaf in 10 minutes (if you ignore the waiting and the cooking time!), great for busy people.
85 percent Hydration Sourdough Ciabatta
A white spelt loaf made in breadmaker
Adapted from Andrew Wisley's recipe - Bread Matters-
A great crusty loaf with aerated chewy crumb.
A hearty and sweet bread for the dark autumn nights
High Hydration Malthouse with Pumpkin Seed Oil
Panasonic breadmaker recipe
A slightly sweet loaf with the lovely taste of chestnut flour. Great toasted with blackberry jam! Makes one loaf of around 600g (but I've included baker's percentages if you want to make a different-sized loaf.
Made in a bread making machine
Home-Baked Malted Brown Bread
Seeded sourdough loaf
A great belly filler for cold days
Full of flavour and interesting in texture
Wholemeal bread baked in a slow cooker
A fabulous recipe from local food writer and guest blogger Monica Shaw of Smarter Fitter using our brand new Seeded White Organic Flour.
Plain and white it might be, but the Sandwich Loaf is certainly not dull. A look at the characteristics of a really good Sandwich Loaf and unlocks the secet of how to make one.
Seeded white loaf in bread maker
This recipe is our interpretation of the Huffers that we first encountered at the White Hart pub, Great Saling, Essex, in the 1980’s. They are delicious filled with cheese, prawn, sausage or ham.
Inspired by Darina Allens delicious recipe
A wonderful loaf packed with omega 3 & 6 goodness
Easy to make sourdough bread . The roasted pumpkin seeds add a beautiful rustic flavour.
Dark rye bread
Think it's impossible to bake a 100% wholegrain loaf without it turning out like a brick? Julio Hevia attempts to prove you wrong.
Wild in more ways than one this intriguing loaf includes the fabulous Bath Ales' "Wild Hare".
The nuttiness of malt, the crispiness of baguette and the bite of seeds
aka Sandwich Bread
A basic white loaf using Toasted Kibbled Soya to add protein and give a unique texture.
Three Everyday Light Rye Loaves
Easy to make
A flavourful loaf that we especially like for breakfast
A delicious earthy flavoured bread
Made with Paxo stuffing mix
We love these little close textured loaves flavoured with herbs and cheese. They look beautiful and are a real talking point.
A great start to the day – Like Porridge and Toast all in one!!
Recipe by Julio Hevia. An advanced recipe for keen bakers looking to extend their sourdough prowess!
A rye sourdough recipe by Julio Hevia. An advanced recipe for keen bakers looking to extend their sourdough prowess!
For any busy mum who thinks, "Can I use a bread maker to make great bread?" The answer is yes!!!!
Grainy and seedy
A light white bread perfect with soups or in a sandwich
Chunky toast bread
An authentic recipe from Sunil, our Indian Miller using Shipton Mill's Brand new Atta flour.
A deliciously textured malted loaf by Steve Ackland for the Shipton Mill newsletter.
A tasty everyday bread
Very Tasty Dark Bread
Yeasted, 25% wholemeal with fresh, roasted chestnuts
Fantastic Marbled rye by Erin O'Brien of @tallpoppycakes. It tastes even better than it looks!
A french-style country bread made with a wheat sourdough
A festive recipe by Jason Derbyshire
A festive bake adapted from an original recipe by BBC Good Food Magazine.
Adapted from an original recipe by Dan Lepard from his book 'The Handmade Loaf'
keeps well and delicious toasted
Recipe from "Crust - Bread to Get Your Teeth Into"
A recipe from Shipton Mill's "Discover Italian Baking"day.
A recipe from Shipton Mill's "Discover Italian Baking"
A recipe from Shipton Mill's "Discover Italian Baking" Day.
A great use for that extra sourdough starter we all hate to throw away.
Simple and delicious - great to make with the children
This is the basic 'Boule' bread mix from the book "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois.
A strongly-flavoured savoury bread – good with cheese and nuts for a nutritional meal.
A sweetish fruitbread, yet without sugar.
My tastiest loaf ever
This overnight sponge and dough process produces the very best Sandwich Loaf. Give it a try and add a comment to let us know if you agree!
A quick-ish recipe, nevertheless a good one. This will fit an “average” loaf tin, and can be doubled for two loaves or the resulting dough from this recipe could be divided in half for two small loaves.
This is of course an approximation and no historical accuracy is implied…but it is close to the original(s) and one of my favourite breads
Soft crust light tight crumb
The crispiest, crunchiest crusty bread ever
This is a classic overnight sponge and dough which produces 2 wonderful crusty loaves.
A large, crusty white loaf with loads of flavour
This is white-ish or slightly brown/freckled as the recipe employs the 100% wholemeal leaven. This is a great combination and gives good colour while still being clearly a white loaf.
emmer, organic, bread
Easy, fast (50 mins) and very tasty without getting your fingers in the dough.
This delicious wholemeal baguette is very easy to make. The result is a bread with a crisp crust, a light and airy crumb and a slightly nutty flavour.
A 100% wholemeal spelt bread
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