We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.

Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.

May she rest in peace.

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Bread



Organic Three Malts and Sunflower Brown Flour (705)

To produce the richness of this flour, whole grains of wheat, rye and barley are steeped in water before being carefully spread on the malting...



Traditional Organic White Flour (704)

This white 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.... **Apologies, 2.5kg bags temporarily unavailable, but coming back soon!**



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.... **Apologies, 2.5kg bags temporarily unavailable, but coming back soon!**



Finest Bakers White Bread Flour - No.1 (101)

This flour is milled from a blend of the finest bread making varieties of UK and continental wheats. The continental wheat is chosen as a part of this blend for its ability to provide greater extensibility to the dough. Milled to a lower than usual ash content, it has a beautiful rich creamy colour.....



French Type 55 White Flour (102)

This flour is categorised in France by its ash content, which is where the name “T55” is derived from. We mill this flour from...



Organic White Flour No.4 (105)

Milled from a blend of continental and English organic wheats, this flour is perfect as the organic option for sourdoughs, yeasted and enriched breads. For this flour, we select organic wheat crops that are.....



Organic Ciabatta Flour (107)

This type of flour was originally milled as a comparatively coarse, rustic flour in Northern Italy and used for ciabatta, a distinctive loaf which acquired its name because it looked rather like a slipper. Our ciabatta flour is a high protein white wheat flour that......



Canadian Strong White Bread Flour (112)

This flour is perfectly suited to long fermentation breads and sourdoughs, although it can also be used for baking yeasted loaves. The natural strength of the wheat protein helps the dough remain in prime condition....



Italian Type 00 White Flour (118)

This grade of flour is renowned in Italy for being the very best type for pizza and pasta doughs. In keeping with tradition, we use only a fraction of the whole wheat berry when milling our type 00, in order to create an exceptionally fine.....



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 Light Malthouse Flour (301)

A bread flour packed full of flavour due to the delicious blend of malted grains and wheat flour, carefully chosen by us to add a richness and colour to your loaves. Suitable for both yeasted and sourdough breads.....



Organic Irish Soda Coarse Brown Bread Flour (406)

Neither wholemeal nor white, large pieces of rolled whole wheat and bran give the flour a beautiful flecked appearance. Traditionally used for...



Swiss Dark Flour (409)

I first discovered Swiss Dark Flour when visiting the small alpine village of Saas Fee. To find out how the bakers made such delicious breads, I...



Organic Emmer Wholemeal Flour (414)

Emmer is a close relative to 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...



Seeded White Organic Flour (419)

Into each of the five seeds contained in this flour, the plants have concentrated all the nutrients for future life.



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.



White Spelt Flour (non-organic) (418)

Spelt is an ancient grain closely related to Emmer. The origins of spelt can be traced to Neolithic times between 6000 – 5000BC.



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....



White Bread Mix (Gluten-Free) (809)

A well balanced blend of selected Gluten-Free flours to make tasty Gluten-Free bread.



Organic Stoneground White Flour (119)

It took us years to perfect this stoneground “white” flour, which crosses the divide between a traditional stoneground wholemeal, and a modern white bread flour. We source all the wheat from Grange Farm, Bredon, a local organic grower. We slowly grind the wheat...



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.....



Heritage Blend - Wholesome White Flour (711)

“LAMMAS FAYRE” Wholesome White 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.....

Sourdough focaccia

Sourdough focaccia

It turns out that sourdough focaccia is my new favourite go-to bread to make!

Sage and onion pull apart rolls

Sage and onion pull apart rolls

Deliciously soft, fluffy, savoury buns, which when broken open, reveals a sage and onion filling dispersed through the bun. Spread on some good quality salted butter and you are done. Excellent for picnics, accompanying soup or just as a snack by itself. They freeze very well and I tend to bake 3 batches in one go every few weeks as they are a perfect after school snack and a great way to utilise my very prolific sage plant!

Di's baguettes

Di's baguettes

This is my take on a 5 seeded baguette (baguette cereales) I love to buy when visiting France. I use a breadmaker to mix dough, hand shape into baguette shapes and cook on silicon lining on baguette tray.

Gluten-free Sourdough Loaf (gluten free)

Gluten-free Sourdough Loaf (gluten free)

This is a great staple gluten free loaf which I bake regularly every week. It's full of flavour and delicious eaten during the next 24 hours. After that it makes excellent toast for several days or can also be sliced and frozen for toasting at any time.

Don’t despair sourdough

Don’t despair sourdough

Crusty white dutch pot cooked sour dough - if you have ever despaired at making your sour dough rise despair no longer, i was once you, but this is my perfected technique!

Malted & Seeded Loaf - bread machine

Malted & Seeded Loaf - bread machine

Our everyday loaf full of body and texture. We eat it as toast with peanut butter and as sandwiches - ham, cheese, mustard and salad or roast chicken, stuffing and mayo our favourites! Never fails for a chewy, heavily grained, substantial wholemeal loaf.

Naan bread

Naan bread

These delicious spiced naan bread bring some of the flavour of india to your home.

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!

Rustic Seeded Beer Bread

Rustic Seeded Beer Bread

A rustic seeded loaf that goes well with cheese and pickle. It is adapted from an original recipe because I had run out of a couple of the ingredients but it worked well.

Country Sourdough Loaf

This is a simple sourdough loaf using Shipton Mill No 4 flour and a small percentage of organic wholemeal. I use light rye flour for my starter and the leaven is made with No 4 flour. I start the leaven in the morning and the loaf around 3 o’clock in the afternoon. At around eight o’clock it is ready to go in the fridge over night. I bake the loaf straight from the fridge in a Dutch oven which has been in the AGA overnight. Its a really delicious uncomplicated loaf with a nice brown crust - thats the best bit.

Second-Chance Sourdough

Second-Chance Sourdough

Looking to use your sourdough discard? Here's a great way to give leftover or inactive levain a second chance! In this recipe, your discard will contribute flavour in the easy, same-day bread.

Sunflower Seed Bread - Breadmaker

Sunflower Seed Bread - Breadmaker

A very simple way to enhance a basic white loaf. The sunflower seeds give this loaf a nutty edge. It is great for toast, savoury or sweet sandwiches.

Milk steamed bread

Milk steamed bread

Fluffy texture of homemade steamed bread is always irresistible. Have a go and you will never regret it!

Mushroom and Garlic Bread Pinwheels

Mushroom and Garlic Bread Pinwheels

This recipe is a white bread filled with a gorgeous buttery mushroom and garlic filling. It is mouthwatering and can accompany any meal such as pizza, lasagne, pasta etc. Or it can just be eaten on it's own as a tasty snack

Sourdough Staffordshire Oatcakes

Sourdough Staffordshire Oatcakes

Back in the day Stokies would pass half a dozen Oatcake Shops to buy from their favourite place. It's all about the texture, flavour "and 'em not being being too thick, duck". In homage to High Lane, Tunstall I now make these in exile at home in the Welsh hills on a cast iron planc usually used for Welsh Cakes.

Teacakes

Teacakes

I use a bread machine to make the dough but you can do by hand too.

Seeded Wholemeal, Malthouse, Rye and White Spelt Loaf (600g)

Seeded Wholemeal, Malthouse, Rye and White Spelt Loaf (600g)

Based on a Panasonic sd-zb2502 wholemeal loaf recipe. Makes a perfect, delicious loaf with or without seeds. This loaf has a slight nutty taste from the rye flour and makes the loaf slightly more substantial than a standard wholemeal loaf with without the real heaviness of a rye loaf

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).

Ultimate Raisin & Chocolate Teacakes

OK, so if like me you love a toasted teacake with a generous helping (slice) of butter on it you just have to try this recipe. Some of the steps may seem a little excessive (like the 24hr cognac bath for the raisins) but trust me – the results are worth it.

Semolina  Sourdough Bread Recipe

Semolina Sourdough Bread Recipe

This recipe is for delightful Semolina Sourdough Bread containing Sesame and Nigella Seeds and having a lovely nutty flavour with soft texture. It is delicious drizzled with olive oil and is a favourite in our house.

Easy Bread recipe

Easy Bread recipe

Easy recipe to use with a bread machine, just add everything, switch on and come back to a lovely loaf 3 hours later

Spelt and rye in breadmaker

Spelt and rye in breadmaker

Tasty and springy textured loaf. It's taken some experimentation to get a spelt and rye recipe to work in my Panasonic SD254, which doesn't cater for these flours. But the following recipe produces great loaves baked on the wholemeal rapid setting. I weigh the water for more accurate results: 1gm= 1ml

Zero Waste Sourdough Starter

Zero Waste Sourdough Starter

Are you using traditional sourdough starter methods, but fed up with the waste of throwing 50% of your starter away pre-feeding or trying to avoid any waste by coming up with recipes to use the spare? Well, here’s another solution - zero waste sourdough starter.

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.

Sourdough with toasted fennel seeds

Sourdough with toasted fennel seeds

A yummy caramelly sourdough with an added fresh aroma and flavour from the fennel. Great for sandwiches. I even like it with jam. You can do this without the fennel and it's still delicious. The method uses a Kenwood Chef. It makes two loaves with 900g total flour - a good size for a Kenwood Chef to cope with. This takes 50 hours over three days. My times assume you're free during the day, but you could adjust them to fit your schedule

Exquisite sourdough bread

Exquisite sourdough bread

Bread dough 60 grams organic extra coarse wholewheat starter 300 grams water, tepid (75°F) 300 grams organic white stoneground flour 45 grams organic light malthouse flour 45 grams organic wholemeal spelt 8 grams fine sea salt

extra tasty sourdough bread

extra tasty sourdough bread

this sourdough loaf is lovely and soft and tastes just delicious. The Organic Fig, Spelt and Pumpkin Seed Flour adds a lovely taste

Sourdough Hot Cross Buns

Sourdough Hot Cross Buns

These sourdough hot cross buns are soft and incredibly fluffy. They’re perfectly spiced, not too sweet, and enjoyed by all- especially the kids!

Rustic heritage sourdough

Rustic heritage sourdough

Country bread with 30% heritage flours, flavoursome and flexible, this bread can suit many different styles and schedules.

Pumpernickel

Pumpernickel

A modern, lighter take on the German classic. The combination of molasses and fennel gives a fabulous flavour. Perfect with Boursin au poivre!

Spelt and Pumpkin Seed Sourdough

Spelt and Pumpkin Seed Sourdough

Organic Wheat and Spelt flours produce a light and easily digestible sourdough, the addtion of pumpkin seeds adds flavour, health benefits and texture to a stunning boule.

Cinnamon and Raisin Sourdough

Cinnamon and Raisin Sourdough

Decided it was time to start experimenting with mix-ins and I'm so glad I did! An absolutely gorgeous loaf although a struggle to not just eat it all in one sitting!

Soft Crunchy Sweet Potato Bread

Soft Crunchy Sweet Potato Bread

Has anyone got picky children?! Here’s how to hide vegetables in bread! These loaves are soft and slightly squidgy. I slice then freeze a loaf or two so that I can use a slice at a time. Great for supper with a poached egg. Very filling!

Basic Sourdough

Basic Sourdough

This is a basic sourdough which @65% hydration is easy to manage and great for toasting!

Easy Brioche

Easy Brioche

Easy brioche to realise. The difficult part is the planning, read the recipe before you start. Will keep well for several days if wrapped in a plastic bag. Freeze fantastically well. Versatile shape. Note that you need a kitchen robot for this recipe. I use a Kitchenaid.

Fig & Cinnamon Buns

Fig & Cinnamon Buns

Chelsea buns with a twist - using Fig, Spelt and Pumpkin Seed Flour, dried figs, and cinnamon for a decadent sweet roll.

Spelt wraps

I have tried various recipes for wraps and this is by far the best. The dough is easy to work with and wraps are made quickly with few ingredients. My children absolutely love them which speaks volumes. I tried this recipe as my daughter cannot eat normal wheat wraps as she is intolerant. These wraps have been a hit!

Lockdown Sourdough

Lockdown Sourdough

This is my Lockdown sourdough recipe that i have perfected over the past year and now keep the bread bin stocked with afresh loaf or 2 every week.

Malted Honey and Walnut Sourdough

Rich, caramelised crust meets an open, soft crumb with delightfully nutty undertones and a subtle sour tang. Perfectly paired with a strong blue cheese!

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.

5 Seed Pain Au Levain

5 Seed Pain Au Levain

A delicious flavoursome seeded loaf, ideal sliced thinly with smoked salmon or cut thickly and toasted giving a deep nutty flavour

German style Rye Bread

German style Rye Bread

A moist rye bread full of grains very similar to the rye bread sold in packets in supermarkets - but very much better!! An easy and forgiving recipe!

Charlotte's Sourdough

Charlotte's Sourdough

Our favourite Sourdough Bread, warmly recommended by our 2 years old daughter Charlotte who loves it the most with butter

Cheese and Herb Grissini

Cheese and Herb Grissini

This simple grissini recipe is quick to put together and a great way for all of the family to get involved with shaping dough. Obviously the thinner the better in terms of crispiness but our kids loved experimenting with lots of different shapes and it was all good!

All-Purpose Sourdough (Lazy Version)

All-Purpose Sourdough (Lazy Version)

Since the lock-down summer of 2020, all of the bread which we eat has been home-baked. Our sourdough workflow has evolved as we have gained more experience. We have tried to keep it quite straightforward. We use our starter straight from the fridge and make: • flatbread; • loaves in loaf tins; • bread rolls; • baguettes; • pizza; • a large loaf in a Dutch oven. All of the above can be made from the same sourdough. This "lazy version" sourdough does not get kneaded and neither do we perform folds and turns. The sourdough matures nicely in the fridge. It is still useable after 3-4 days, but the taste gets more sour as time elapses.

Easy Emmer Mixed

Easy Emmer Mixed

This is a lovely simple loaf which makes a great accompaniment to a warming soup on a cold winter's day. The emmer gives the bread a toffee like aroma and a taste of toasted nuts.

Danish Rye Bread

Danish Rye Bread

An authentic taste of home. Make sure you ask around for a good starter from a friend!

Spicy prune and cacao sourdough

Spicy prune and cacao sourdough

This has become my regular treat, since my expanding waistline persuaded me to stop making cakes and biscuits. Its complexity of flavours make a good substitute for a sugar hit. As a malty flavour fan, I use plum porter as the liquid in this recipe, which uses light malthouse flour - although this may be too much for some palates - feel free to substitute water for any proportion of porter in the recipe.

Gluten Free Loaf

Gluten Free Loaf

An ideal gluten free bread recipe, perfect for sandwiches or toast!

Greek Flatbreads (10 pieces)

Greek Flatbreads (10 pieces)

This recipe makes a delicious flatbread, perfect for dishes of grilled meats and salads such as the Greek Gyros, Middle-Eastern Shawarma or even with a bowl of chilli. They are a firm family favourite and pretty fail-safe

Beetroot Sourdough Cob

Beetroot Sourdough Cob

A gorgeous light pink, tangy sourdough cob loaf - ideal for using wrinkled old beets to make a stunning dinner table centrepiece !

Very aromatic Greek Easter Tsoureki recipe

Very aromatic Greek Easter Tsoureki recipe

If you have ever spent Easter in Greece, you are probably very familiar with the smell of tsourekia emanating from all the bakeries, and we do have many, hinting that the end of fasting is approaching and it will not be long before we can all 'crack our red died eggs' wishing 'Christ is Risen' to each other. I struggled until I found the very strong Shipton Mill Canadian flour to get the texture that tsoureki should have. This recipe is utterly delicious and if you can;t get hold of the delightful masticha for its pine/cedar flavour, just flavour your tsoureki with the spices that you enjoy. Wonderful toasted for breakfast but it also makes the lightest 'bread and butter' pudding I have ever had! I will send the recipe for the tsoureki bread and butter pudding with my Easter newsletter, should you wish to subscribe on www.irinicooks.com

1kg Malted Rye Semi-Sour

1kg Malted Rye Semi-Sour

Delicious overnight sourdough using a mixture of malted flours to enhance the flavour and texture, with a pinch of instant yeast to help the loaf spring and not be too sour

Oaty bread

Oaty bread

Oat bread recipe for bread machines (Panasonic SD-2501/2500) with white and wholemeal flour. Very testy and healthy!

Einkorn Bread made with Kefir

Einkorn Bread made with Kefir

Delicious Einkorn bread made without yeast - a really easy way to make bread with Kefir. Like sourdough but without the fuss.

Sourdough Focaccia

Sourdough Focaccia

Put your sourdough starter to the test with your own homemade Sourdough Focaccia. If you've made sourdough breads in the past, this recipe is a walk in the park.

Flavoursome Sourdough, White with Malted Wheat and Light Rye Recipe

Flavoursome Sourdough, White with Malted Wheat and Light Rye Recipe

When COVID lock down started, I started making more and more bread, giving most to my neighbors in our hamlet. I was making several loaves every day, experimenting with different recipes, some from books and then as I got more adventurous and made my own up. This recipe is the most popular one and I am constantly asked to make more, it uses three Shipton flours. The recipe makes two large loaves

semolina sourdough

300g flour, 80% canadian flour ,20% shipton mill semolina flour,hydration 75% salt 2% honey 3%

WWW by Banjo's Bread

WWW by Banjo's Bread

This is the sourdough loaf that got me a Bronze in the Tiptree World Bread Awards 2019

Beer Sourdough recipe

Beer Sourdough recipe

Basic sourdough recipe but replace half the water with your favourite beer for a lovely hoppy flavour note..adding some honey gives an extra dimension!

Easy Malthouse with Oat & Barley Loaf

Easy Malthouse with Oat & Barley Loaf

A quick and easy granary loaf with a bit of Oatmeal and Barley thrown in (a bit of a using up stuff in the cupboard recipe) I use a bread machine to do all the grunt work, but it would be just us good made in a mixer with a dough hook or even made by hand.

Super sourdough

Super sourdough

Foolproof, delicious and easy sourdough recipe - if you're home all day! (needs a sourdough starter)

White spelt loaf in breadmaker

White spelt loaf in breadmaker

Delicious 100% white spelt loaf which has a bit more body and colour than white wheat. This recipe worked well in a Panasonic SD254 which isn't meant to bake spelt loaves, but I selected the basic white rapid programme to get closest to the kneading and baking times stipulated for spelt if you had the Panasonic SD255 which includes a spelt programme.

Seeded rolls

Seeded rolls

Great tasting, easy to make daily bread? Full of a variety of seeded goodness

Einkorn Sourdough

Einkorn Sourdough

This is a deep flavoured sourdough bread. The heritage flour makes for a soft, silky crumb and a dark crispy crust.

Montreal Bagels

Montreal Bagels

Excellent Bagels with a Shipton Mill twist:- they are delicious with cream cheese, salmon, jam or just butter

Fig and Walnut Plait

Fig and Walnut Plait

A lovely moist and slightly sweet loaf - good with anything and also makes fragrant and delicious toast.

Sourdough with a twist

Sourdough with a twist

A mostly white sourdough loaf enriched with milk creating the fluffiest soft crumb and delicious flavour.

Silesian Light Rye Bread

Silesian Light Rye Bread

This is slightly different take on a Silesian Rye Bread recipe already posted on this site. This is a lovely bread and most of my tasters agreed that it is great toasted but is a very good for sandwiches too.

Sourdough

Simple sourdough with overnight prove

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!

Archipelago bread (Saaristolaisleipä)

Archipelago bread (Saaristolaisleipä)

This dark, dense, malty loaf – a traditional bread of the archipelago off the south-west coast of Finland – is a favourite of the pre-Christmas period.

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.

Easy white bread

Easy white bread

An easy to make chewy white loaf which uses 00 flour and requires little kneading.

Soft Light Malthouse Bread Rolls

Soft Light Malthouse Bread Rolls

Deliciously soft Light Malthouse Bread Rolls.This recipe makes 9 perfect sized rolls. This dough is best made in a stand mixer, this mixture is a really sticky mix but you'll have super, soft rolls. This dough is a bit more fiddly to make but well worth it. They freeze really well too!

Bagels

Bagels

A multi-purpose recipe that can be used to make a variety of bagels including savoury onion bagels (superb with cream cheese for lunches), sweet spiced fruit bagels (ideal toasted for breakfast) or just plain.

Lincolnshire Plum Bread

Lincolnshire Plum Bread

We discovered many different recipes for Lincolnshire Plum Bread while living in Boston for over 30 years.

Gluten Free Teff Loaf for a Breadmaker

Gluten Free Teff Loaf for a Breadmaker

Gluten Free (GF) Teff Loaf for a Bread-maker - I find that this loaf is better in the bread-maker compared to my efforts in the oven. This does only make a small loaf but this bread is so much better fresh...I always eat more on the day it's made, particularly if it is still warm! I personally think teff makes a tasty loaf...so many gluten free loaves are rather bland!

Olive Tapenade Tear 'n' Share

Olive Tapenade Tear 'n' Share

This tear 'n' share bread is perfect for parties and family events, filled with either homemade olive tapenade or cheat like me and buy it from the shops. Can also be done with chocolate spread or peanut butter for a lovely sweat treat!

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?

Cranberry Orange and Pumpkin Seed Bread

Cranberry Orange and Pumpkin Seed Bread

Great for toast or savoury sandwiches. The combination of flavours and texture of the berries and seeds in this bread makes it really special. You can choose to make it lighter with all white flour or a little more dense by substituting some of the white flour for wholemeal.

Seeded loaf

Seeded loaf

This is my take on a no knead seeded loaf, its a mix of white and seeded flour, with a nice light, holey texture. This loaf needs steam to give it it's lovely texture, so it will need to be cooked in a dutch oven or a casserole dish with a lid.

French Onion Bread

French Onion Bread

Super tasty bread to make as rolls or a whole loaf to use for picnics/sandwiches - can be eaten on its own, doesn't require a sandwich filling

Buckwheat Focaccine

Buckwheat Focaccine

Very Soft and Tasty, a Delicious "Traditional" Gluten Free Recipe for Everybody!

Sourdough Pumpkin Loaf Bread

Sourdough Pumpkin Loaf Bread

Brioche style enriched dough and pumpkin puree baked into a classic bread loaf. Easy to make with minimal hands on time. Amazing still slightly warm with butter, perfect to accompany warming autumn soups, but also great for a special Sunday breakfast treat toasted with chocolate spread or honey. Can also be made into individual rolls.

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.

Date & Treacle Sourdough

Date & Treacle Sourdough

This sourdough recipe combines 3 different flour types along with date syrup and treacle. It produces a really flavoursome and rich bread great for everything. It's somewhere between a traditional dark rye and a wholemeal sourdough.

Bread for Larger Family

Bread for Larger Family

Fill your house with the smell of home cooked fresh bread which is better than any shop bought bread

Roasted Chestnut Spelt Sourdough

Roasted Chestnut Spelt Sourdough

This is a wonderful loaf to bake after scavenging for chestnuts on a nice autumn forest walk. The longer fermentation that sourdough allows the chestnuts to impart a bit more flavour on the final bread. The chestnuts work really well with the nutty flavour of Spelt, while the strong white flour gives it the necessary strength.

Medieval oat soda bread

Medieval oat soda bread

A lot of Medieval breads made use of oats, so for this soda bread, I've used oats in place of some of the flour. It is vegan friendly.

A reliable rye loaf in a Panasonic breadmaker

A reliable rye loaf in a Panasonic breadmaker

I have played around with rye bread for ages, with varying success, but have finally found that this is reliable, delicious and easy to make in my breadmaker. Comes out right every time!

Monkey Bread

Monkey Bread

A delicious, tear-apart bread that you can flavour in a zillion ways. My favourite is saffron and garlic, but you can make sweet versions too.

Pumpkin sourdough

Pumpkin sourdough

Amazing bread perfect for wet autumn days. Full of healthy stuff such as pumpkin puree and lots of seeds. The dough it fairly hydrated and more suitable for semi to experienced bakers. (But if you are a beginner and want to try it anyway just google few videos 'how to shape high hydration dough' and GO FOR IT!)

Sourdough bread with a stand mixer

Sourdough bread with a stand mixer

We've become so addicted to sourdoughs. Nothing else will do in the family now. This recipe speeds the process up without losing any of that wonderful flavour.

Sourdough South African Seed Bread

Sourdough South African Seed Bread

This heavily seeded bread is particularly good toasted, and the high seed content gives it a very low glycaemic index (GI) - it has become my staple bread recipe. It is adapted from a recipe in Anthony Worrall Thompson's 'GI Diet'. It is very quick to make and only requires a single rising, in the tins. This bread always has a fairly flat top, although including a tray of boiling water in the oven during the bake helps it to rise a bit more during cooking.

Poor mans Brioche

Poor mans Brioche

So this still tastes great, mark my words. I am just on a quest to eat beautiful foods day by day rather then week by week because of how bad they actually might be for you! These are prefect for a midweek burger - far less guilt about smashing back tons and tons of butter!!!

Cinnamon and raisin sourdough bagels

Cinnamon and raisin sourdough bagels

This recipe uses Cultured Guru’s sourdough bagel recipe/method, to which I’ve added fruit and whole meal flour to make a lovely breakfast bagel.

Pagnotta Bread

Pagnotta Bread

This is a slower ferment which improves the flavour and uses less yeast and is easier than sour dough. Sometimes called a “sponge” or “poolish” dough. I baked this for the first time at a wonderful baking course at Tuxford Windmill in Nottinghamshire several years ago and have recently started using it again as it enables my yeast stocks to last a bit longer.

Dutch style bread ('bruin brood') with malted rye and seeds

Dutch style bread ('bruin brood') with malted rye and seeds

Dutch brown bread is characterized by a soft crumb and a thin crispy crust. This version is based on sour-dough with fibres from wheat germ, bran and seeds. The slow fermentation serves to bring out the flavours of the flour and neutralizes the phytic acid allowing for more healthy nutrients. The malted rye enriches the dough by stimulating the fermentation and adds sweetness as well as a nice brown colour to the bread.

Rosemary and sun-dried tomato Khorasan loaf.

Rosemary and sun-dried tomato Khorasan loaf.

Fresh slices of this savoury bread provide an excellent accompaniment to all sorts of cheeses. A lovely smell of Rosemary filled the kitchen when we toasted a few left-over slices.

Sultana bran/tea loaf

Sultana bran/tea loaf

Moist and delicious tea loaf made with whole meal flour, bran flakes and plump, juicy sultanas - a family favourite.

Shipton 5 Seed Mix Sweet Dinner Rolls (bread machine)

Shipton 5 Seed Mix Sweet Dinner Rolls (bread machine)

A beautifully soft white fluffy roll, a little like a supermarket soft white roll but with better texture, flavour and the benefit of the crunch from Shipton's delicious 5 Seed Mix (which we also add to pizza dough, because it's so good!.) These rolls keep well (much longer than supermarket rolls). Freeze them and pull a few out of the freezer a couple of hours before lunch or place the frozen rolls into a 180C (fan) oven for 5-10 mins for a delicious crust. Tip: We prove all our bread in the grill oven above the main oven. The grill oven stays off, but the main oven is set to 130C. We turn on the main oven as we take the dough out of the bread machine to give it about 10 mins to warm. The tray of rolls goes onto the floor of the grill oven with a sheet of baking paper gently rested on top (save the paper for on-going re-use).

Poolish loaf

Easy slow fermented loaf, can be made with all sorts of flour and very little yeast, a staple during lockdown! Very forgiving, and easy to use ratios, I just scale up for added guests and longer baking time.

German rustic country loaf

German rustic country loaf

My grandmother's favourite all day breakfast bread. The mixture of sourdough and yeast is brilliant - creating a great tasking slightly fluffy.

Heritage Blend Sourdough

Heritage Blend Sourdough

Delicate, crusty, easy and full of flavour sourdough bread using wholemeal and white Shipton Mill Heritage Blend flour.

Vinschgauer Paarl – South Tyrolean aromatic rolls

Vinschgauer Paarl – South Tyrolean aromatic rolls

There are a few recipes of Vinschger Paarl on the net, but all of them uses yeast, so I've been experimenting using only with sourdough culture and taste just like the one I ate in South Tyrol. My South Tyrolean husband approved it :)

My shortbread recipe

My shortbread recipe

My recipe has been passed down to me from my great gran it has been a Scottish tradition to always have some in the house, simple but simply delicious, tasty, buttery and wholesome.

Overnight Sourdough

Overnight Sourdough

This basic recipe works well with a bunch off different flours. Putting the dough in the fridge overnight means it can prove steadily, and fits well with work schedules.

Impulse Buying! - Malted Sour Dough

Impulse Buying! - Malted Sour Dough

I usually buy a 25kg sack if White Flour and then impulse buy a few other interesting looking 1kg bags. This means of course, several almost empty bags that need using up. This is the one delightful result, with sweetness from the malt combined with the sour dough flavour.

Boule

Boule

A high hydration boule using a banneton

Universal yeast dough

Universal yeast dough

This recipe can be baked in bundt tin as is or it can be used for variety of pastries: strudel, filled buns, cinnamon buns, roll in shape of croissant etc. It is little bit sweeter dough, so if you are going to fill it, adjust the sugar amount either in the dough (down up to 80g) or the sweetness of the filling.

Seeded rye bread - “Vollkornbrot”

Seeded rye bread - “Vollkornbrot”

This is a recipe for a German style seeded rye bread – known as “Vollkornbrot”. It’s not labour-intensive to make, but it does take a while and you certainly won’t have something fresh out of the oven in a couple of hours. It’s well worth the wait though - packed with seeds which give it a rich nutty taste and texture, it keeps well for several days after baking and the flavour is amazing!

No-knead sourdough rye with everything

No-knead sourdough rye with everything

A wonderful tasting rule-breaking rye loaf which I reckon you could live on for months. Brilliant for open sandwiches but just great on its own too. Feel free to vary the ingredients - it's dead easy to make and reliably gets oohs and aahs from your friends and family.

Jude's Favourite Sunflower Seed Sourdough

Jude's Favourite Sunflower Seed Sourdough

This is my favourite 'go to' bread. Bulk up your Starter & give it a go, you won't be disappointed. The high hydration and the method of cooking results in a lovely soft loaf with enough crustiness to be absolutely wonderful.

Bretzls and braids

Bretzls and braids

Lye bretzls with sour dough starter for extra flavour. Kids love baking bretzls and always come up with new shapes.

Multiseed Sourdough

Multiseed Sourdough

My favourite bread. The addition of cracked rye makes the crust delightfully crunchy!

Poppy seed banana bread

Poppy seed banana bread

If you have a sweet tooth but don’t want to overindulge, then this banana bread is for you!

Light malt house loaf-  soft , tasty AND healthy!

Light malt house loaf- soft , tasty AND healthy!

Having usually cheated and added white flour to rustic flours to keep the loaf light, I experimented with methods for 100% malthouse and this one came up trumps. Perfect for toast and sandwiches and great texture.

Scottish White Rolls for the Square Sausages

Scottish White Rolls for the Square Sausages

Soft Scottish White Breakfast Rolls - this recipe has eluded me and many home bakers for years and I now think I have perfected it, so much so I have many people home and abroad looking for my recipe.

Sourdough Pizza

Sourdough Pizza

Use up some unwanted sourdough mix to make a really great and so easy pizza

My sourdough

My sourdough

A very simple organic sourdough that you can add seeds to if you want to add interest

Braided sweet bread

Braided sweet bread

This is my mom's recipe for Christmas braided bread and is absolutely delicious. The texture of the bread is rich, yet fluffy and the sweetness is just right - not too sweet, but not too plain. It even stays fresh for few days. Add raisins or almonds to give an extra nutty or fruity flavor to really make it stand out.

Dependable Ciabatta

Dependable Ciabatta

A very dependable ciabatta. Never goes wrong and easily made in a day if you realise in the morning that you have friends coming round for lunch (or dinner) and you want to make some fresh bread

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.

Mainly white sourdough

Mainly white sourdough

A lovely light white sourdough boule with added whole meal for a slight nutty taste made with a Rye starter.

Brioche

Brioche

A reliable basic brioche. Great as a burger bun, toasted, etc! Not one to rush though, as you need time for butter to soften and an overnight prove in the fridge. Makes 8 bun-sized brioches

White, Wholemeal & Spelt Loaf

White, Wholemeal & Spelt Loaf

Great flavour a 2 lb loaf made with 3 flours. This was adapted from a recipe for dinner rolls and has become a family favourite. Good crust and soft centre, great toasted or as a sandwich

Easy Sourdough Boule

Easy Sourdough Boule

A simple sourdough that I've developed since starting the sourdough journey in March when lockdown started - I'm hooked now & wanted to share this recipe back in return for all the help I've found on this site & also for the wonderful flours Shipton Mill provide

Rustic White Bloomer

Rustic White Bloomer

A white bloomer with a small ammount of wholemeal flour for added flavour and texture.

Spelt and Wheat Sourdough Bread

Spelt and Wheat Sourdough Bread

Baking sourdough bread is what I do to brighten up my day. Having said that, it has also given me numerous headaches in the past. I’ve eaten (and thrown away) many very bad sourdough loaves in that time to finally come to a stage that I prefer my amateur and handmade bread than any other one from the bakery. Please read the whole recipe before to understand the method. Please visit my blog, where I share other recipes: clemandkaro.com

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.

My simple and quick sourdough loaf

My simple and quick sourdough loaf

Not having the time or the patience to make sourdough the traditional way, I use this method to bake delicious loaves for us and our sons family.

No knead, single prove very simple sourdough loaf

No knead, single prove very simple sourdough loaf

A slow fermented loaf that uses a combination of flours and a little bit of oil to produce an every day loaf of bread that is hearty, tasty and versatile. It keeps well and makes the best toast you have ever eaten!

Honey Challah

Honey Challah

Only started making bread during Covid-19 lockdown and tried making breads from around the world. This is an amazing sweet bread, really soft and easy to make although proving takes a while it is so worth the wait

Easy Sourdough

Easy Sourdough

Simple sourdough recipe which doesn’t need kneading and ready for lunchtime

Granary Sourdough (airing cupboard fermentation)

Granary Sourdough (airing cupboard fermentation)

My first attempt at this recipe used just Light Malthouse flour, which made delicious bread, but with such a strong flavour that it overpowered everything it accompanied. I've added in wholemeal flour to make it a bit mellower and a little rice flour to help give a drier crumb. If you don't have rice flour, just use wholemeal flour instead. I've been making this for a few weeks now and this is my current favourite: a soft, open crumb and a big flavour, but not overpowering. It works well either toasted with jam or for savoury sandwiches. The airing cupboard gives the doughs a narrow temperature range, draught free: I prefer this to the kitchen worktop.

Vegan Naan Bread

Vegan Naan Bread

Simple to make with only 4 ingredients. Cooked on a griddle or heavy frying pan. Free from dairy and palm oil. The dough can be made in advance and then quickly cooked and served hot.

Einkorn and Spelt Sourdough

Einkorn and Spelt Sourdough

Baked in a Pyrex casserole, this is a simple recipe with minimum ingredients which produces a slightly dense bread, but with a satisfyingly rich and unique flavour and a subtle crunch. Best enjoyed fresh.

Experimental Fig Sourdough

Experimental Fig Sourdough

This is my version of Fig and Pumpkin seed Sourdough bread. I thought it may be nice to try something with a bit of a twist and see what happened. I'm fairly new to sourdough baking, but I'm hooked and like to try different things. I hope you enjoy my recipe

Spelt soda bread

Spelt soda bread

Absolutely delicious spelt fig and pumpkin seed soda bread - just 4 ingredients

Simple sourdough

Simple sourdough

This recipe is taken from a Couronne Bordelaise recipe, and simplified for ease of use. Makes a delicious white sourdough loaf, or can even be used for tasty rolls.

Chilli, Chive and Cumin Bread

Chilli, Chive and Cumin Bread

An aromatic savoury bread with a bit of a chilli kick. Perfect for cheese and meat based fillings for sandwiches or toasted to accompany soups.

Mini Malthouse

Mini Malthouse

This is a delicious small loaf using 40% light malthouse flour, and it works every time. The recipe is based on the “Great French Bread Recipe” on this website. With just the two of us we needed a smaller loaf and really enjoy the added flavour from the light malthouse flour. After a few tweaks from the original recipe and halving the quantities, this is what I’ve come up with. Obviously you could scale it up for a larger loaf. Hope you like it

Blueberry / Fruit Cobbler

Blueberry / Fruit Cobbler

This is very easy and quick to prepare and tastes delicious! Perfect with a dollop of plain yogurt or vanilla ice cream :-) The blueberries can be replaced by any other soft fruit of your choice.

Classic Sourdough

Classic Sourdough

A classic sourdough recipe using 30% wholemeal flour for maximum flavour and open crumb

Sourdough cheese sandwich tin loaf

This is a rich soft cheesy loaf, will keep for at least 4 days- if the grand children aren’t around but if they’re there do t count on having any left

Orange, Raisin and Cranberry spiced bread

Orange, Raisin and Cranberry spiced bread

A fruity and aromatic spiced bread, with a distinctive orange taste and smell that is perfect toasted with and spread with butter. A lovely warming loaf that is perfect for even the fussiest of family members.

Hot cross buns

Hot cross buns

An adaption of a famous cook's recipe that wasn't fruity or fragrant enough for me!

Spelt Sourdough

Spelt Sourdough

A gorgeous Spelt Sourdough recipe that will give you a nutty, crusty and fluffy sourdough with very little stress, easily fitting into a relaxing day spent around the house.

Gluten-free Sourdough Baguettes (gluten free)

Gluten-free Sourdough Baguettes (gluten free)

These baguettes are delicious on the day they are baked, a good crispy crust and moist crumb inside, great for sandwiches. I use a brown rice flour based sourdough starter which I keep in the fridge and refresh twice a week. There are plenty of websites which describe how to make this type of starter. This recipe also includes a little teff flour for extra flavour, but if this isn't available then increase the quantities of the other flours accordingly.

Pretty simple sourdough

Pretty simple sourdough

I have made a loaf most days for 3 months now, and I am somewhat lazy. Here's what has worked



"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.

Seeded White Sourdough with airing cupboard fermentation

Seeded White Sourdough with airing cupboard fermentation

This recipe produces a sesame sourdough with an airy crumb and a good crust. The loaf has a subtle sour tang and a big sesame flavour and is very moreish! This sourdough uses the airing cupboard for a speedy fermentation, the warmer temperature decreases fermentation time and increases the production of acid. The dough is proved in the fridge overnight to give it a better oven spring next morning. The schedule assumes a Final Dough Temperature of 26-27C, I adjust my water temperature to get the dough in this range to match the ambient temperature of my airing cupboard (which fluctuates between 25-28C). The dough works fine outside these temperatures, but the timings might lengthen.

Beautiful Ciabattas

Beautiful Ciabattas

Ciabatta’s are easy to make and these are wonderfully soft on the inside & have a lovely creamy colour from the Shipton Mill Ciabbata Flour. This recipe makes 4. It is a soft & sticky dough, but they really are worth making!

German Pumpernickel

German Pumpernickel

This is a real Pumpernickel recipe passed down through family. It's a long slog to make it but worth the effort.

Soft and buttery burger rolls

Soft and buttery burger rolls

Brioche style burger buns which are soft and chewy with a light sweet buttery flavour. Topped with sesame seeds for that proper burger experience!

Walnut Sourdough

This is an overnight ferment studded with walnut, at 75% hydration so easy enough to handle but still wet enough for moist, open crumb. You must have a ripe, happy starter that at least doubles reliably. Your workspace need to not stray too far from 26.5c, otherwise you'll need to make adjustments to the fermentation time. Everything is done by hand, no kneading required!

Peloponnese maize sourdough bread

Peloponnese maize sourdough bread

When I Inter-railed around the Peloponnese in the summer of '82 we lived off maize bread like this, eating it with big ripe tomatoes. It kept great in the top of my trusty Karrimor rucksack.

Flatbread Wrap (4)

Flatbread Wrap (4)

Easy and quick to make, filled with falafel salad. Much finer than the list of ingredients would suggest,

Risborough Sourdough Sandwich Loaf

Risborough Sourdough Sandwich Loaf

A light & airy bread with a nice chewey crust, made from Shipton Mills incredible Number 4 flour & 'Tina' my Sourdough starter which feeds off the natural yeasts from the Chilterns air in Princes Risborough Buckinghamshire. Great as it is naked or dipped into Chiltern Press Extra Virgin Cold Pressed Rapeseed oil or any which way you like. I normally would use a banneton for this but I thought I'd try shipton's wooden baskets & liners & it didn't disappoint. I based this recipe round the Shipton Mill sourdough recipe.

Sweet or Savoury Soda Bread - no yeast required!

Sweet or Savoury Soda Bread - no yeast required!

This is a very easy, no yeast, quick bake recipe for sweet or savoury soda bread that can be easily adapted for various dietary requirements and responds well to whatever additional ingredients or flavours that you want. It also lasts extremely well.

Laugenwecken

Laugenwecken

Laugenwecken or Lye Rolls are popular in southern Germany.

Malted Sourdough

Malted Sourdough

A simple sourdough bread, made in a loaf tin, with delicious malted flour, works perfect every time, and I'm no expert !

Brioche burger buns

Brioche burger buns

Delicious brioche bun. Does not take a lot of work only a bit of patience. The dough can be used for both burger and hotdog buns.

Isolation Sourdough Loaf

Isolation Sourdough Loaf

Inspired by my time in isolation, I started a sourdough culture called Corona Carl! This is the recipe I use with his leavening power, hope someone finds it delicious :)

Brioche Buns

Brioche Buns

Brioche is a bread of French origin that is similar to a highly enriched pastry, and whose high egg and butter content give it a rich and tender crumb. I love making halloumi burgers with this recipe, yum!

Light Rye or Malthouse Flour loaf for a Breadmaker

Light Rye or Malthouse Flour loaf for a Breadmaker

I usually use a mix of Malthouse, Strong White and Strong Wholemeal Flours to make this loaf, but due to an accidental substitution this one is Light Rye, instead of the Malthouse. It turned out better than I'd hoped and the crust is really crispy ...

Lemon Bread

Lemon Bread

A moist fluffy lemon bread which goes lovely with a cup of your favourite hot drink

Ftira (Maltese bread)

Ftira (Maltese bread)

Malta is famed as serving some of the best bread in the world. The use of a ‘Tinsila’ a piece of yesterday’s old dough, is used as a starter, much in the same way as for sourdough. Here’s my take on their classic.

Basic sourdough

Basic sourdough

Fool proof sourdough which is the basis for any loaf to then experiment with flavours

Bolo do caco

Bolo do caco

I have been to Madeira several times and fell in love with this delicious bread. Bolo do caco is a traditional bread only produced on the islands of Madeira and is made of sweet potato, preferable the type they grow in Madeira. However you can take the normal sweet potato found in the supermarket. 'Bolo' means bread and 'caco' refers to the slab of stone that the bread is baked on. These breads are not baked in an oven but in a frying pan. They are typically served with butter and garlic.

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.

Chewy, flavourful bagels

Chewy on the inside and a great crust on the outside. Topped with poppyseeds. Uses a mixer and dough hook for ease. We love ours filled with smoked salmon and cream cheese!

Cheese and Onion Bread Rolls

Cheese and Onion Bread Rolls

Delicious treat for those of us who adore mature cheddar and Parmesan cheeses together with caramelised onions with fresh baked bread and lashings of dairy butter!!

Dutch raisin rolls

Dutch raisin rolls

The non-sweet version of hot cross buns, dutch raisin rolls are best served with a think layer of butter and gouda cheese!

Mary’s 1kg Sourdough Loaf

Mary’s 1kg Sourdough Loaf

Tried and tested after following the many different options online - this works really well for me as a way to maximise taste and texture and minimise mess at home.

Sourdough Loaf

Sourdough Loaf

Perfect Sourdough Loaf from Shipton Mill's Head Baker, Chris Holister

Soft & Fluffy White Japanese Hokkaido Loaf

Soft & Fluffy White Japanese Hokkaido Loaf

This recipe uses a tangzhong, which is basically a roux you make up from the flour and water (or milk) from your quantities you would use in the recipe. Added to a dough, once cooled, it makes the crumb very soft and pillowy, and also extends the shelf life.

Enriched Sourdough Plait

Enriched Sourdough Plait

Slightly sweetened softer sourdough bread. It is delicious at any time of day just with butter. Add jam and it is almost a brioche. Slices beautifully for sandwiches. If any is left it makes a wonderful bread & butter pudding.

Khorasan tin loaf with fennel

Khorasan tin loaf with fennel

Baking with Khorasan flour for the first time has whetted my appetite to use it on a much more regular basis. This mixture was an experiment in another sense because I am still adjusting to an oven which behaves in different ways from the one I’ve been used to for the last 8 years. I find that using a medium sized loaf tin lined with baking parchment, makes it much easier to liberate the loaf from the tin when it’s baked. This recipe produces a very tasty Khorasan loaf which has a pleasant, light texture. The addition of a modest amount of fennel seed adds another dimension to the flavour. I now look forward to refreshing my supply of Khorasan flour…

Sourdough for starters

Sourdough for starters

I've just started baking sourdough. I cast around for information and stumbled upon Jack Sturgess who has a pretty good web site and specifically a start to finish page and video for sourdough. This is based on Jack's beginners method and is producing pretty good results that I'm really pleased with. Next steps I'll start experimenting with maybe different flours in my starter and dough. Enjoy.

Seeded sourdough

Seeded sourdough

A blend of white and wholemeal sourdough with five types of toasted seeds.

Soda Bread

Soda Bread

Quick, easy and delicious - what's not to like?

Rustic White Sourdough

Rustic White Sourdough

This is an over night proved loaf that is full of flavour, soft and chewy on the inside with a crunchy crust. Perfect for sandwiches or having with soup.

Cheese and black pepper sourdough

Cheese and black pepper sourdough

Savoury bread at it's finest, the cheese gives it an indulgent flavour while the pepper offers relief and a touch of spice. Great as bread, great as toast just bake one.

Sourdough Soda Bread

Sourdough Soda Bread

Benefits of overnight fermentation but with soda bread flavour, very tasty and very quick to bake once ferment is done.

Easy Sourdough Focaccia

Easy Sourdough Focaccia

A very easy introduction into sourdough, no need to knead Delicious focaccia, which you can add your own favourite flavours to.

Sourdough bread

Sourdough bread

Sometime the art bread is not a best eatable bread just good looking. I am proud of my breads, they are lovely looking and have a fantastic taste.

Floury white baps.

Floury white baps.

Pillow soft floury white baps, great oven spring. Try them and you'll never go back to shop bought.

Casatiello ( italian Easter bread )

Casatiello ( italian Easter bread )

This recipe comes from south Italy, and it's traditionally served on Easter day and the day after! It's a delicious rich brioche filled with a mix of different cheeses ( Emmental, gruviera, provolone ) and cured meat (salami, pancetta, ham). This is the king of the table on Easter day, but, for to be honest, I love it any time of the year! Just put it on the middle of the table and see it disappear piece by piece! A mixed salad, some more cured meat like mortadella, salame, some cheeses, soft boiled eggs, grilled vegetables and that's it! And if you go on a picnic and you wanna impress everyone, bring it over and see people looking at you as the best Baker of the world!

New York Deli Rye Bread

New York Deli Rye Bread

A recipe for making rye bread the traditional Jewish way that I have been baking for over 60 years.

Sourdough boule

Sourdough boule

I have added poppy seeds, but you could add what ever you like. Sultanas, dried cranberries, cheese!?

Belgium Buns

Belgium Buns

Popular iced bun with lemon curd and dried fruit

Kate's 50/50 sourdough

Kate's 50/50 sourdough

Kate is our sailing boat. This tasty, filling bread is our staple on voyages to the Outer Hebrides and beyond. It's also our favourite at home.

White wheat sourdough bread

White wheat sourdough bread

A pure white wheat loaf made with white wheat sourdough. Very simple recipe although it will need more time for the sourdough starter and the dough to grow compared to rye.

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!

Bara Brith or

An indulgent and heavenly tasting traditional fruit bread from my homeland that, for me, evokes that sense of “hiraeth”.

Isolation Bread Recipe

Isolation Bread Recipe

With us all struggling to fill our store cupboards, and Shipton Mill working hard to fulfill those back orders, I came up with this scrumptious bread using what flour I had left in my larder. It combines a malted, sunflower seeded flour, with Khorasan Heritage flour, and a smattering of Italian 00 (Which was all the white flour I had left!

New Zealand Potato Bread

New Zealand Potato Bread

We had this bread with a meal in a New Zealand winery near Napier, it was so good we asked for the recipe. I have uploaded a photo of the lupins which were all in flower when we were there with acres of them stretching into the distance all blue, pink, purple and yellow.

Tea Brack

Tea Brack

A quick and easy tea bread to make for those self isolating at home. Full of flavour and great with a cup of tea in the afternoon. Excellent toasted under the grill then, spread with butter.

Everyday White Loaf

Everyday White Loaf

Crisp crust with a beautiful soft crumb. Perfect for sandwiches and delicious mini loaves to go with soup

Sourdough Loaf

Sourdough Loaf

Excellent results every time, folded method of making a sourdough loaf. Delicious, light and not too sour.

Nutty Rye Sourdough

Nutty Rye Sourdough

A mixture of Shipton Mill seeds, rye and sourdough starter ideal with cheese or bacon!

Perfect seeded bread

Perfect seeded bread

It's been great fun to experiment with different ratios and I have found the ideal recipe for me. Do you agree? I just love sunflower seeds but it's also good with pumpkin seeds which make it much more chuinky. Finer seeds like chia, sesame and millet are also good - find the one you like best, or just switch it around.

Sourdough Sandwich Bread

Sourdough Sandwich Bread

The look and taste is tantalising - Sandwich bread with Sourdough Dough - Your sandwich will taste lovely

Gluten-free Sourdough Bread

Gluten-free Sourdough Bread

I have been making sourdough bread with pure spelt and pure rye for years, but I've discovered you can make an unexpectedly tasty sourdough bread with Shipton Mill's gluten-free bread flour.

Khorosan tin loaf - fresh yeast method

Khorosan tin loaf - fresh yeast method

Shipton Mill's Khorosan flour gives a lovely flavour, soft texture and gorgeous yellow glow to a loaf. Here I have made it using live yeast, and noticed a beautiful, warm old-fashioned aroma filling the kitchen whilst it was baking. Worth using fresh yeast for that alone. This recipe makes two large (2lb) loaves.

Shipton seeded sourdough

Shipton seeded sourdough

A delicious mix of 25% Shiptons Wholemeal Strong Flour and 75% Seeded White. This is an ideal recipe to learn the basics of making sourdough bread. But remember it really all is dependent upon a starter that is just ready for making the loaf. This is the most important thing. It will be ready between 4-10hrs after feeding it. It will have doubled in size, and will have bubbles of different sizes. If in doubt do the float test. Carefully put a teaspoon of starter on the surface of a glass of water. If ready it will float. My starter dough is a wholemeal starter from the Handmade Bakery in Slaithwaite, West Yorkshire. They are very kind and happy to share.

Welsh Honey & Oat Sourdough. (Pot Bread)

Welsh Honey & Oat Sourdough. (Pot Bread)

A quirky twist on the traditional sourdough. The dough is proofed & baked in a tin pot which gives it a very unique look. I have a micro bakery and bake 70% of my produce using these pots.

Malted Seeded Bread

Malted Seeded Bread

A nutty and slightly sweet crunchy loaf - great for freezing whole or portioned slices

Ossetian flat breads stuffed with chard

Ossetian flat breads stuffed with chard

Beetroot tops are often thrown away, which is a great shame as they taste delicious, especially in spring. Their flavour is sweet and earthy, reminiscent of chard. They use beet tops a lot in the Caucasus. This recipe is inspired by Ossetian pies. Ossetians are highlanders just North of Georgia. These pies are probably as old as the hills because traditionally three are served and each signifies a different element - earth, water and fire. I fell in love with their story, and with their outstanding flavour. They are normally brushed with melted butter as they come out of the oven, but I love to go one step further and smother them in beurre noisette. Try it, it will be the best thing you will eat this spring.

Chilli cheese and onion bread

Chilli cheese and onion bread

A chilli/cheese/onion flavoured wholemeal bread, with a rich cheesy crust. Light in texture, and if a stronger flavour is preferred, hotter chilli’s can be substituted! It is a modified 50:50 wholemeal loaf recipe which uses a (Panasonic SD-2500) bread machine for much of the work.

Apple & Roasted Pumpkin Seed Soda Bread

Apple & Roasted Pumpkin Seed Soda Bread

A moist and crunchy, quick and easy soda bread. Use a ripe full flavoured, red skinned desert apple. Khorasan flour has been used which inparts a lovely golden colour to the loaf.

Sourdough Rolls

Sourdough Rolls

These rolls have the softness of traditional soft batch rolls with the tangy flavour of sourdough. Perfect for lunch and also make a great alternative to a brioche burger bun!

Gluten free sourdough

Gluten free sourdough

A delicious sourdough that tastes great (like real bread!) and smells amazing. Lactose and egg free too!

Organic Gluten and Lactose Free Bread Maker Loaf

Organic Gluten and Lactose Free Bread Maker Loaf

It's impossible to buy organic gluten (and lactose) free bread , so it has been well worth persevering to find a reliable, delicious recipe for an organic loaf. Not only does it have the added benefit of being free from the long list of additives found in commercial gluten free products, but there is also no xanthan gum, which is so often found in home baked gluten free bread machine recipes.

Country sourdough

Country sourdough

A mix of organic white, wholemeal and fig/spelt and pumpkinseed, produces a moist light, long lasting country bread and fabulous toast.

One Day White Loaf

One Day White Loaf

Makes two delicious loaves with soft chewy open crumb, will take the majority of the day, and is quite slack (high hydration) so beginners beware!

The Stout Yeoman

The Stout Yeoman

A bread that could hold its own, in terms of taste, with a lunch of cold meats, cheeses and pickles.

Organic White Sourdough

Organic White Sourdough

This is a very simple white sourdough using my wholemeal rye starter, a good all round basic loaf, requires no kneading and is beginner friendly even at just over 70% hydration

Garlic Dough Balls

Garlic Dough Balls

Tasty bite sized garlic butter-glazed dough balls best served warm (with extra garlic butter for our family!)

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)

Hot steaming sourdough

Hot steaming sourdough

Sunday morning treat of freshly baked country sourdough loaf inspired by Tartine using Shipton Mill and a starter that originated in San Fransisco and got to us via Coomeshead farm bread making workshop ... we haven’t brought bread for over 5 years ...

Golden Bloomer

Golden Bloomer

This loaf provides a slice of love and happiness. Its golden colour is due to Saffron, which not only radiates sunshine but is super healthy, containing antioxidants, whose antidepressant properties protects brain cells and improves inflammation. The honey gives a glorious depth of sweetness. The classic bloomer shape and distinctive markings emits slashes of splendid yellow contrasting with the white floury exterior. You can’t help but smile when you see it. Divine with cheese and makes a heavenly bread and butter pudding.

Black Treackle seeded Bread

Black Treackle seeded Bread

This bread is absolutely delicious! You will have to force yourself to put the loaf down! it's also very easy to do. My first attempt was a 100% success.

Chocolate Sourdough

Chocolate Sourdough

Like chocolate cake but not. Delicious on it's own with butter or toasted...

Ciabatta

Ciabatta

This loaf is all about the air pockets that form while proofing, and it's a great fallback for when bread's needed quickly for that unscheduled BBQs or picnic.

100% Rye Bread

100% Rye Bread

Keep It Simple - 2 x 1lb 100 % Rye Bread with or without seeds - your choice

Organic Light Malthouse recipe for Morphy Richards Fastbake bread maker.

This lovely recipe is for the Morphy Richards Fastbake bread maker. It does seem to have quite a lot of ingredients but is well worth trying. It gives me a good, well risen heavy loaf that tastes really good and leaves me feeling satisfied after only one slice. When baking the bread, make sure there are no draughts around the bread maker (I've found that the lack of insulation in the Fastbake can mean the loaf doesn't rise properly if there are undue drops in surrounding temperature) and add the water and malt extract and mix so the water turns brown. Add all the other ingredients to a bowl and mix well before adding to the breadmaker which should be set to Menu ,3 Large Loaf, medium crust. Good baking and enjoy.

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.

Yoghurt bread

Yoghurt bread

This is a sour dough cheat, tasting enough like the real thing that it slows down the two-legged mice living with me who prefer and wolf down "normal" bread.

Sourdough Bread

Sourdough Bread

Delicious, the most basic and proper sourdough bread recipe!

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.

Poppy seed butter rolls

Poppy seed butter rolls

Delicious fluffy rolls which smell of butter and sprinkled with poppy seeds on top to intensify the crunchiness.

Beetroot Sourdough

Beetroot Sourdough

An unusual bread full of flavour. This bread makes delicious cheese on toast

Pita bread

Pita bread

Puffy pita breads - great for kids school lunches!

My loaf

My loaf

Amazing white bread that you cannot leave alone!! Will make 2 good sized loafs, or numerous white rolls if wanted. I normally cook one loaf on the day and after the second rise place 2nd shaped bread in the fridge overnight, and after leaving at room temp for an hour or two, cook in same way.

Rye and Oat Soda Bread

Rye and Oat Soda Bread

Most recipes for so called 'Rye' bread include wheat flour. So, if you have a sensitivity to wheat gluten, these recipes are no good for you.

Cornmeal Rolls

Cornmeal Rolls

Soft little cornmeal rolls are great for appetites big and small. Fill them with ham and pickle, cheese and coleslaw or mixed salad and they are adaptable to all sorts of family occasions, from packed lunches and after-school snacks to bbqs, picnics and birthdays. Delish! For more bakes follow me @marielesterbaker

Basler Brot

Basler Brot

Adapted recipe from the famous Basel bread using Swiss dark flour. It has a very crisp crust and a soft crumb.

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.

Gluten Free Rolls / Burger Buns v3

Gluten Free Rolls / Burger Buns v3

Crusty on the outside, soft, moist and springy on the inside. A perfect texture and size for burgers, or whatever else you want to put in them.

Cranberry Soda Bread

Cranberry Soda Bread

A very quick bread that has plenty of taste. The cranberries add a touch of tartness. The bread is fantastic toasted with Seville Orange marmalade.

Swiss Dark Baguettes

Swiss Dark Baguettes

An easy to make and fun to shape tasty baguette to which pretty much any savoury ingredients can be added for extra flavour. This baguette recipe is adapted from a formula known as the pain paliasse. Devised by a Swiss bakery it is unusually rustic (well, for the Swiss anyway) and is also less technically demanding to make than the traditional French baguette. Fermented all day (or overnight) then baked as soon as they are shaped, these Swiss Dark Baguettes fit easily into a busy schedule. Purists shouldn’t worry about skipping the proofing stage: the long, cold fermentation provides all the dough development and flavour you need. Be very gentle when handling the fermented dough during shaping. It’s the secret of success. A baking stone is highly recommended for this recipe. I regularly use chopped olives or sun-dried tomatoes (in photos), but fig and walnut is a great combination, as are roast peppers, chillies, preserved lemons, fresh rosemary and many more flavours. Feel free to experiment. Finally, don’t forget to use the Swiss Dark flour and add the diax malt: they add extra dimensions to the taste.

Teatime Teacake

Teatime Teacake

Sweet, fluffy, light tea cakes....sliced in half, toasted until golden brown and spread while steaming hot with a generous helping of butter...

Spelt with sun-dried tomatoes

Spelt with sun-dried tomatoes

Fearing that a loaf made totally from Spelt Wholemeal flour might turn out to be rather dense I was hesitant to give it a try. However, allowing the mixer some extra minutes to work the dough plus adding some sourdough starter to the mix, seems to have made the difference. Using a loaf tin offers some support to the dough in its second proving and the end result is a loaf with excellent taste and texture. Creating a moist atmosphere in the oven before putting in the loaf seems to encourage a bit of ‘oven spring’. This recipe adds sun-dried tomatoes and some fennel seeds to enrich things. Another way of varying things is to reduce the Spelt to 400g and mix it with either 100g of Three Malts & Sunflower Brown Flour or 100g of Seeded White Organic Flour Using a sharp bread knife, it’s possible to cut thin slices which provide a tasty basis for lunchtime sandwiches. Now I just need to order some more Spelt Flour…

Finnish sour rye bread (hapanleipä)

Finnish sour rye bread (hapanleipä)

Traditional Finnish sour rye bread is made with 100% dark rye flour. I have added a little wholemeal spelt flour to this recipe, which appears to help with the rise, without compromising the lovely rye flavour.

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.

Vegan Cheesy Rolls

Vegan Cheesy Rolls

When the kids what cheesy rolls during Veganuary, this is a useful recipe

White sourdough loaf with 50/50 starter

White sourdough loaf with 50/50 starter

The small amount of wholemeal in the starter gives the crumb a lovely colour. Wait as the loaf cools and listen to it sing. This loaf freezes well, as you can see from the picture. Enjoy

Super Seeded Organic White & Barley Sourdough

Super Seeded Organic White & Barley Sourdough

A delicious combination of Shipton flours and seeds. This sourdough loaf is a blend of 90% Shipton Traditional Organic White Flour and 10% Barley Flour. It also has Shipton's 5 seed blend. The seeds add a toasty crunch and the combination of flours make a fabulous soft-ish crumb. It really is delicious. The dough was retarded overnight in the fridge. This is one of the loaves I teach at Learn Sourdough www.learnsourdough.co.uk

Gluten Free Vegan Bread

Gluten Free Vegan Bread

Don’t be put off by the title. This bread is proper lush. My teenage daughter and her friends prefer this to gluten bread.

Gluten Free Puri

Gluten Free Puri

These are a traditional Indian bread, perfect with Chilli Paneer or Dal. A great alternative to rice. This recipe is gluten free. It taste great and is a nice light texture, though it doesn't always puff as much a wheat Puri.

Sourdough Multi-seed 100% Rye Bread

Sourdough Multi-seed 100% Rye Bread

This is a lovely, rich flavoured bread. I adapted two excellent recipes to develop the recipe - one from the internet (link:https://www.seitanismymotor.com/2010/02/100-percent-rye-bread/ ) and the other from "The Extra Virgin Kitchen" by Susan Jane White. It has a more open texture than is usual for a 100% rye bread. It keeps well, and I think the flavour improves with keeping. Toasting it lightly brings out the flavour and it goes well with soft cheese, air dried ham or smoked salmon. My sourdough starter is 5 years old and is yeasty, not particularly sour-smelling. Unless it is very important to you for it to be 100% rye, without any wheat, you could use any sourdough starter. I find feeding the starter the day before using it, and keeping it at room temperature for several hours on the day, makes the bread lighter. This quantity of ingredients makes 2x1kg(2lb) loaves - I halve them and freeze. Have a go, experiment and enjoy!

Spelt Flour Flatbread

Spelt Flour Flatbread

Organic Spelt Flour Chappatis (Flatbreads) you can eat with Soups and Cooked Vegetables

Gluten free and vegan Buckwheat Banana Bread

Gluten free and vegan Buckwheat Banana Bread

A delicious and easy banana bread recipe. So easy to pull together and best eaten when slightly warm. Ours doesn't last long in our house, we use it for breakfast, packed lunch and after school snacks. Ripe bananas work the best.

Khorasan Sourdough

Khorasan Sourdough

This loaf is made using 40% Khorasan organic wholemeal for a light wholemeal loaf with a sweet wheaten flavour. The dark rye leaven introduces a subtle sour note.

Bagels

Bagels

Everyone loves a gorgeous, chewy, shiny bagels, topped with poppy seeds and sesame seeds. Get the cream cheese and smoked salmon ready!

Breakfast Rolls

Breakfast Rolls

A gloriously soft roll with a light, chewy crust; simple, yet versatile recipe.

Three Malts with Marmite

Boost the delicious taste of a soft Three Malts and Sunflower loaf with a twang of the Black Stuff.

Focaccia

Focaccia

Soft, fluffy & crispy focaccia. Add your favourite flavours and toppings as you wish. Simple & easy!

Sourdough Pizza

Sourdough Pizza

This is sourdough pizza, that ruin for us eating pizza anywhere in restaurants. It maybe need little bit of time with planning due to fermentation time but it is worth it

Fresh crumpets

Fresh crumpets

Fresh crumpets ready for toasting and eaten with oodles of butter, will you share yours?

Irish Soda Bread

Irish Soda Bread

Taught many years ago to make Soda Bread by my Mum, and this is it with a twist. A low fat and low salt version which still tastes gorgeous. Beautiful fresh bread for 2 days, then perfect for toast and jam for a couple more days (if there is any left by then!). Sometimes I add The 5 Seed Blend which really adds to the flavour especially for toast.

Pain de Campagne

Pain de Campagne

A tasty rustic farm house loaf with an overnight prove that uses both yeast and sourdough starter. Recipe can be doubled to make 4 smaller loaves.

French Bread Rolls

French Bread Rolls

Easy to make French bread rolls. Particularly good served fresh at breakfast.

Gluten-free vegetable bread!

Gluten-free vegetable bread!

Are you fed up with traditional bread? Looking for a ‘healthy’ alternative? Try this recipe for a delicious, healthy and gluten-free vegetable bread!

Three malts focaccia with fennel

Three malts focaccia with fennel

The flavour of this variety of focaccia is enriched by using Organic Three Malts & Sunflower Brown Flour and adding some fennel seed to the mix. The quantity of fennel seed can be adjusted to suit your taste. Some white bread flour in the mix helps to keep a light texture.

Gluten-free sourdough

This loaf really does taste like proper bread unlike all the other gluten-free loves I have made over the past fifty years

Amazing 70% Hydration Slicing Sourdough Loaf with Rye

Amazing 70% Hydration Slicing Sourdough Loaf with Rye

70% Hydration sourdough slicing loaf with rye, baked in an oblong covered baker/cloche - the perfect shape for the toaster and for sandwiches. It has an open crumb but is not so holey that the toppings fall through!

Sunflower Sourdough

Sunflower Sourdough

Shipton Mill's amazing Sunflower & Whet Flour delivers a delicious soft sourdough with a crisp crust and an open crumb. It is one of my most popular breads at the Roundhay Bakehouse.

'Super Six' mixed flour loaf with extra seeds.

This loaf stemmed from a real mix of flours that I found myself left with. We love to mix things up and add different flours for variety and flavour. Quite a tasty result, plenty to get your teeth into so to speak! Lots of seeds and flavour, my wife's current favourite!

The simplest white sourdough bread

The simplest white sourdough bread

If you've always wanted to make sourdough but are afraid to try, this is the recipe for you! Because of its high hydration, this loaf is simple to make with a hand-held mixer and dough hooks. It uses only the simplest ingredients (flour, salt and water) and tastes delicious. The texture is chewy and the crust is crisp. It smells delectable when it comes out of the oven. The recipe is adapted from Sam & Sam Clark's fabulous book, Moro: The Cookbook.

German Farmhouse Bread

German Farmhouse Bread

Very tasty rye sourdough with caraway seeds for extra flavour. Made with 30% white flour so it's lighter than a pure rye bread.

3 Flour Loaf

3 Flour Loaf

A unique recipe full of flavour. Much lighter than normal Rye bread

Gluten Free Vegan Bread Loaf

Gluten Free Vegan Bread Loaf

Makes a good looking and good tasting loaf. Lovely fresh and just as lovely toasted. If you didn't know, you wouldn't suspect a thing!

Rye Sourdough Three Ways

Rye Sourdough Three Ways

Want to try new flavors in your daily bread, but can’t decide whether to go sweet, spicy or savory? Why not try them all!

Overnight white bread

Overnight white bread

Begin at 7pm. Leave it for night. Form at 8:00 am, bake at 9:15 and at 10am you're bread is ready.

Simple and delicious Pain de Campagne

Simple and delicious Pain de Campagne

A very straight forward and traditional Pain de Campagne, made with the aid of a poolish but using (as little as possible) instant dry yeast rather than a sour dough starter for added simplicity. The result is a golden loaf, very light and 'springy', with a good bubbly texture and superb taste. A few tricks used: both the poolish and the dough were placed to raise sitting on a raised grill on top of the range (measured temperature of 25 degrees), and a bowl of water was placed inside the oven before baking, removed then 10 minutes after the loaf was placed in the oven.

Homelands B&B Organic Sour-dough Country bread

Homelands B&B Organic Sour-dough Country bread

This delicious sour-dough bread is made with equal quantities of organic light rye, organic malted flour and organic white spelt flour. For a rustic effect dusted with organic semolina flour.

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.

Odds and Ends Loaves

Odds and Ends Loaves

Sourdough loaves using what I could find in the pantry. Sometimes you don't have time to find something specific but just go with what is there. The bread has just enough malt loaf flour in to give it a soft malty "stickiness" that loves butter. the (unsoaked) pumpernickel gives it an extra bit of crunch. The quantities are about right - worked backwards - the important thing is a soft flexible dough that kneads easily without sticking to the surface. It was a slow rise partly due to the kitchen being a bit cooler than usual, snowing outside!

Cobs with plenty of crunch!

A real mix of flours. I found myself with various odds and sods of different flours left and decided to have a play! Quite a tasty result, a bit of something for everybody in these.

Fruit Bread

Fruit Bread

This recipe freezes well, and if sliced before freezing, can be toasted as needed.

Guinness Soda Bread

Guinness Soda Bread

Vegan or not. Dark and a little sweet - almost cake like... delicious with loads of butter (or favourite substitute)

Einkorn and White flour 50/50

Einkorn and White flour 50/50

A lovely nutty loaf with a great crumb that disappeared very quickly. I was taken back to my childhood in the initial mixing as the smell of the damp flour reminded me of my Uncle Hugh's barn full of fresh hay on his farm in Tiree, off the West coast of Scotland (happy times).

Winter warmer

Winter warmer

White bread soup bowls ( recipe from R Bertinet - Dough)

Cinnamon Rolls

Cinnamon Rolls

Cinnamon Rolls made with sourdough, no dairy, easy to make, great to get the kids helping... for us an unbeatable Saturday morning treat.

Pain au Levain

Pain au Levain

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.

Cacao Sourdough

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.

New Flour Experience French White Flour - Type 55 (102)

New Flour Experience French White Flour - Type 55 (102)

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.

Turmeric bread and sandwich recipes to go with it

Turmeric bread and sandwich recipes to go with it

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.

5 Seed Wholemeal Coburg Loaf

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 .

Mixed flour Sourdough bread

Mixed flour Sourdough bread

Wet dough bread made with white unbleached flour, wholemeal rye flour and wholemeal spelt flour at 82% hydration

Gluten Free Rolls

Gluten Free Rolls

The most amazing gluten free rolls for lunch, for burgers. Moist inside with a crunchy outside.

Gluten free bread

Gluten free bread

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.

100% Emmer flour loaf

100% Emmer flour loaf

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.

Pao Angelo

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.

Pumpkin and walnut sourdough

Pumpkin and walnut sourdough

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.

Malted Bread with added seeds

Malted Bread with added seeds

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.

Gluten Free Round Loaves

Gluten Free Round Loaves

2 x 'wet bread mix' to last over 10 days, that will make 4 x 1lb round loaves each (8 loaves in total!!)

Scottish Morning Rolls

Scottish Morning Rolls

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.

Rye Vollkornbrot

Rye Vollkornbrot

German style wholegrain rye bread. Great with savoury toppings or toasted with honey.

Three Malts with a hint of rye sourdough

Three Malts with a hint of rye sourdough

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.

Overnight cold proved sourdough

Overnight cold proved sourdough

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

Soft rolls

Soft rolls

Soft white rolls with seed toppings. Perfect for a breakfast sausage sandwich or a lunchtime roll

Simple Einkorn Loaf

Simple Einkorn Loaf

An incredibly easy way to turn Shipton Mill's Einkorn flour into a dense, sweet, nutty loaf. No kneading and only one rise required.

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.

Mike’s Seeded Ciabatta Loaf Recipe

Mike’s Seeded Ciabatta Loaf Recipe

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.

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!

Spelt Sourdough Levain

Spelt Sourdough Levain

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.

Basic sour dough bread

Basic sour dough bread

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.

Chappattis

Chappattis

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

Onion and Thyme Bread

Onion and Thyme Bread

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.

Excellent Brown Bread using Spelt.

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.

Corn Loaf

Corn Loaf

This makes a splendid general loaf with a difference. Plenty of taste. Great for sandwiches. Superb for beef-burgers or bacon sandwiches!

Carrot rolls

Carrot rolls

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.

Two Spelt, Three Malt & Sunflower for the Bread Machine

Two Spelt, Three Malt & Sunflower for the Bread Machine

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.

Our Family Loaf

Our Family Loaf

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

White Crusty Loaf

White Crusty Loaf

White loaf - soft on the inside and crusty shell (baked in Lekue bread baker)

Three flour bread

Three flour bread

A delicious three flour bread, light yet nutritious. Bakes to a golden brown, divine with cheese, excellent breakfast bread.

Spelt Turkish Flatbread

Spelt Turkish Flatbread

A tasty wholesome accompaniment to Şakşuka or any saucy dish. 70% wholemeal spelt flour dough cooked in a very hot oven.

Olympic Bread

Olympic Bread

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.

Simple Baguette

Simple Baguette

A very simple baguette recipe that gives delicious results every time. Can also be used for crispy rolls. I now use the same recipe for crusty white loaves. My granddaughter, who is intolerant of shop-bought wheat products demolishes large quantities of loaves and rolls with no adverse reaction.

Nuala's white loaf.

Nuala's white loaf.

"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.

Mixed Spelt & Seeded Cobs/Rolls

Mixed Spelt & Seeded Cobs/Rolls

Really tasty everyday cob. Fabulous just cut and buttered or great with any filling, hot or cold. Very good toasted too! Enjoy.

Danish rye bread

This is a recipe for a delicious danish rye bread. It's a family recipe so keep it a secret ;)

Dark Rye Sourdough

Dark Rye Sourdough

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.

French Bread

French Bread

Crusty French bread stirring memories of the authentic village boulangerie.

Russian Black Bread

Russian Black Bread

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 white bread

Simple white bread

Simple but very effective white bread recipe for loaves,French sticks and rolls

Country Bread

Country Bread

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.

Cheese and oat sourdough

Cheese and oat sourdough

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

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

Rustic Baguettes

Rustic Baguettes

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.

An easy everyday sourdough loaf for your bread machine

An easy everyday sourdough loaf for your bread machine

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.

White Bloomer

White Bloomer

Crusty bloomer with soft white centre. Perfect for sandwiches

Pane Tipo di Altamura

Pane Tipo di Altamura

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.

Sourdough Spelt Loaf

Sourdough Spelt Loaf

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.

London Grillettes

London Grillettes

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.

Damson couronne

Twisted and plaited crown shaped loaf flavoured with a smooth damson purée jam, made using an overnight sponge.

Crusty Spelt & Wheat Loaf

Crusty Spelt & Wheat Loaf

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.

Classic Sourdough with Hazelnuts

A moist, nutty flavoured classic sourdough. Inspired by Richard Bertinet who, through his books has taken me onto a different level with bread making.

Tear and Share Style Bread for 4 - Bread maker.

Tear and Share Style Bread for 4 - Bread maker.

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.

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.)

White & Wheat Seeded Sourdough - (overnight cold proving)

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.)

Potato Bread

Potato Bread

A light, moist, tasty loaf which has excellent keeping properties

Spelt bread recipe for breadmaker

Spelt bread recipe for breadmaker

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.

Simple seeded loaf with rye

Simple seeded loaf with rye

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.

Easy Bread

Easy Bread

I have used these quantities and the same method for a number of combinations and have found it to make great loaves.

Easy soda bread

Easy soda bread

A simple delicious bread that can be on the table in under an hour. Perfect to make last minute

Braided Bread

Braided Bread

Fluffy light spelt loaves, delicious with mayonnaise and dips

Christmas Malt Bread

Christmas Malt Bread

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.

No Knead Bread

A really simple and easy way to make a deliciisou loaf, time after time!

Seeded White organic everyday small 1.5lb loaf

Seeded White organic everyday small 1.5lb loaf

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)

Lovely light dinner rolls in an hour

Lovely light dinner rolls in an hour

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 ......

Wholemeal Spelt Sticky Date Buns

Wholemeal Spelt Sticky Date Buns

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!

My simple sourdough

My simple sourdough

Easy to remember recipe for a classic bread....crisp crust, slightly chewy centre...fabulous toasted and covered in butter !

Focaccia Golosa

Focaccia Golosa

A satisfying lunch treat, a hearty Focaccia with toppings. Feeds 1–4 ;)

Robin's overnight bread

Robin's overnight bread

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

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.

Very tasty everyday 1.5lb(680g) loaf

Very tasty everyday 1.5lb(680g) loaf

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

Gluten-Free Sorghum & Buckwheat Yeasted Bread

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.

Little Ellie's Spelt and Wheat loaf.

Little Ellie's Spelt and Wheat loaf.

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)

Ellie's Grain-free Seed Loaf

Ellie's Grain-free Seed Loaf

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 Cold-raised Sandwich Bread

Basic Cold-raised Sandwich Bread

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.

Crusty white loaf (x2)

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

The Menhir Sarrasin - A Breton Buckwheat loaf

The Menhir Sarrasin - A Breton Buckwheat loaf

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 (http://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.

Mixed Spelt Loaf

Using a mixture of White and Wholemeal Spelt, this yeasted bread is proved in a Banneton.

Simple three-step bread.

Simple three-step bread.

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!

My Pain de Mie

My Pain de Mie

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.

Wheat Leaven bread

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.

Guinness and treacle sourdough loaf

Guinness and treacle sourdough loaf

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.

Rosemary loaf

Rosemary loaf

Great tasting and smelling bread, brilliant with bacon or marmalade.

Very Versatile Wholemeal Spelt Loaf

Very Versatile Wholemeal Spelt Loaf

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 ?

Ciabatta Italian Style

Ciabatta Italian Style

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

White Granary Loaf

White Granary Loaf

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.

Malt Rye Bread with Seeds

Malt Rye Bread with 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...

Child-friendly sourdough

Child-friendly sourdough

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.

Porcini and olive sourdough

Porcini and olive sourdough

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 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.

Rustic italian loaf

Rustic italian loaf

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...

Kalamata Olive Bread

Kalamata Olive Bread

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.

Festive bread

Festive bread

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.

Everyday Granary loaf

Everyday Granary loaf

This is the bread I make most often using Organic Malted brown flour with added seeds. Delicious fresh in sandwiches and good as toast too.

Emily Dickinson Rye And Cornmeal Sourdough Variation

Emily Dickinson Rye And Cornmeal Sourdough Variation

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).

Simple Sourdough Loaf

Simple Sourdough Loaf

A simply gorgeous golden slightly nutty tasting 'Mighty White' sandwich loaf that takes about 15 minutes of your time!

Biga Acida (Innovative) Pagnotta

Biga Acida (Innovative) Pagnotta

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.

Pure & Simple Sourdough Recipe!

Pure & Simple Sourdough Recipe!

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!!

Grain free bread recipe for breadmaker

Grain free bread recipe for breadmaker

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.

Pumpkin Shaped Bread

Pumpkin Shaped Bread

This is more about the shape than the bread itself. A great one for Halloween, or just to make friends smile.

Josephine's Poppy Loaf

Josephine's Poppy Loaf

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!

Turmeric, beetroot and chilli loaf in breadmaker.

Turmeric, beetroot and chilli loaf in breadmaker.

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.

Lazy Bread Rolls

Lazy Bread Rolls

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.

Smoked Cheese and Onion Bread

Smoked Cheese and Onion Bread

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

Sweet Brioche

Sweet Brioche - You can make this a traditional plain brioche or as a chocolate chip plait.

Rye flatbreads

Rye flatbreads

These easy to make flat breads are brilliant for making neat, little sandwiches.

Khorasan Sour Dough Bread

Khorasan Sour Dough Bread

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.

Honey, Apricot and Walnut Cob

Honey, Apricot and Walnut Cob

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.

Spelt Loaf

Spelt Loaf

Ideal for wheat intolerance! Delicious served warm or toasted lathered with butter.

Intolerant Soda Bread

Intolerant Soda Bread

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.

Dai the Dough’s Crusty Welsh Brown Soda Bread

Dai the Dough’s Crusty Welsh Brown Soda Bread

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)

Baguette

Baguette

A delicious crispy outside and soft bread to go with pasta, salad or cheese or anything! Made easy using the bread maker.

Rye Soda Bread

Rye Soda Bread

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.

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!

Seedy Bloomer

Seedy Bloomer

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!

Pain de mie

Pain de mie

Sweet, delicate texture. Good for sandwitches

My Lovely Loaf

My Lovely Loaf

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.

Sesame Sourdough Loaf

Sesame Sourdough Loaf

This wonderful Sourdough loaf is really crispy and has a lovely subtle nutty flavour.

Danish Rye Bread Method

Danish Rye Bread Method

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.

5 seed loaf

5 seed loaf

I wanted to make a loaf that resembled a multi seeded loaf that we always used to buy from one of our local supermarkets.

Cinnamon bread

Homemade cinnamon swirl bread with a gooey cinnamon sugar center - heaven !!!

Rosemary & black pepper boule

Rosemary & black pepper boule

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!

Honey Bear Bread....(Honey-ied Pear and walnut bread)

Honey Bear Bread....(Honey-ied Pear and walnut bread)

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.

My first loaf

My first loaf

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.

White spelt & chestnut tin loaf

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.

The Sandwich Loaf - Far From Boring

The Sandwich Loaf - Far From Boring

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.

Queen's Head Huffer

Queen's Head Huffer

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.

Multigrain Batons

Multigrain Batons

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

Soya Good Loaf

Soya Good Loaf

A basic white loaf using Toasted Kibbled Soya to add protein and give a unique texture.

Chappatti Bread

An authentic recipe from Sunil, our Indian Miller using Shipton Mill's Brand new Atta flour.

 Marbled Rye

Marbled Rye

Fantastic Marbled rye by Erin O'Brien of @tallpoppycakes. It tastes even better than it looks!

Pain au Levain

A french-style country bread made with a wheat sourdough

5 Minute Artisan Boule

This is the basic 'Boule' bread mix from the book "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois.

The Proper Sandwich Loaf

The Proper Sandwich Loaf

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.

Crusty spelt bread

Crusty spelt bread

This is a classic overnight sponge and dough which produces 2 wonderful crusty loaves.

Crusty White Sourdough Bread

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.

Wholemeal Spelt and Emmer Baguette

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.