We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

White

Traditional Organic White (704)
This white flour, with its unique balance of flavours and textures, is prepared by our miller in stout elm wood bins. It is a perfect blend of a rare single variety of English wheat called Maris Widgeon, combined with top quality organic wheat from the continent.

Finest Bakers White Bread Flour - No.1 (101)
A blend of the finest bread making varieties of wheat grown exclusively in the United Kingdom. Milled to a lower than usual ash content it has a beautiful rich creamy colour.

French White Flour - Type 55 (102)
Produced using only French varieties of wheat. Specially for French sticks and an array of French breads.

Untreated Organic White Flour - No.4 (105 )
Produced from a blend of Canadian and English organic wheats. The Canadian prairies soil enables them to grow organic crops which are rich in...

Organic Italian Ciabatta Flour (107)
First produced in Northern Italy as a rough flour suitable for Ciabatta bread. "Ciabatta" means slipper, and the bread acquires its name from the...

Canadian Strong White Bread Flour (112)
Made from Canadian wheats and ideally suited for breads which have a long fermentation process. The natural strength of the wheat protein helps...

Organic Self-raising White Flour (113)
Blended with a specially selected slow acting raising agent, this flour delivers best results when baking cakes or crumpets...

Soft Cake and Pastry Organic White Flour (117)
Made from English organic wheat, which because of the cool maritime climate and the lower natural soil fertility is seldom rich in protein.

Italian White Flour - Type 00 (118)
The whitest grade of flour used in the production of some of the finest Italian breads and pastas. In every country of Europe this rare grade of...

Organic White Spelt Flour (408)
Spelt is an ancient grain closely related to Emmer. The origins of spelt can be traced to Neolithic times between 6000 – 5000BC.

French White Flour - Type 45 (103)
To be used for making fine puff pastry, this is a classic example of a “Farine Supérieure”...

Click for more

Nearly white sourdough

Nearly white sourdough

Crunchy almost white loaf that is a doddle to make


Sourdough

Sourdough

Tasty slow rise sourdough loaf


Plain White Sourdough

Plain White Sourdough

Light & Airy, Crispy White Sourdough Loaf


lazy beetroot bread

lazy beetroot bread

A vibrant purple bread bursting with good flavours and good nutrition.


Baguette with a Poolish Ferment

Baguette with a Poolish Ferment

Light and airy baguesttes with a lovely crispy crust


Amazing Sourdough Bread

Amazing Sourdough Bread

Produce the most delicious sourdough bread every single time!


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.


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.


Black Tea Bread With Raisins

Black Tea Bread With Raisins

A good combination of tea and bread. Make 8


White Crusty Loaf

White Crusty Loaf

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


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.


Simple white bread

Simple white bread

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



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.


White Bloomer

White Bloomer

Crusty bloomer with soft white centre. Perfect for sandwiches


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

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.


White & Wheat Seeded Sourdough - (overnight cold proving)

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.)


Sourdough white at about 75% Hydration

Sourdough white at about 75% Hydration

A tasty loaf with a pleasing texture using Italian White 00 Flour (118)


Farmhouse loaves

Farmhouse loaves

Simple soft white loaves, excellent for everyday use


Black tea east free bread

Black tea east free bread

Very flavored and tasty bread, made with flour, black tea water ferment and salt


Ciabatta

Ciabatta

Easy to remember recipe for a classic Ciabatta...


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 !


Baguettes

Baguettes

Simple overnight recipe that makes 10 baguettes


Bread rolls

Bread rolls

Golden poached bread rolls


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


Maryanne white Sandwich loaf

Maryanne white Sandwich loaf

Soft White Sandwich Loaf


'Perfect' White Bread

'Perfect' White Bread

Very easy, always successful, white bread with good crumb and good taste


White Sourdough

White Sourdough

36 Hour, cold fermented, White Sourdough, 70% Hydration. This is a delicious soft crumbed loaf that is designed to fit around your normal life.


Caraway white loaf

Caraway white loaf

Basic recipe for bread making machine.


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)

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


Dad's Baguettes

Dad's Baguettes

Tasty bread


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.


Rosemary loaf

Rosemary loaf

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


Quick no knead white loaf

Quick no knead white loaf

Lovely crusty white bread


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.


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.


No Added Sugar, No Dairy Organic White Spelt Loaf for Bread Makers

No Added Sugar, No Dairy Organic White Spelt Loaf for Bread Makers

Easy daily white spelt loaf for your bread maker with wonderful crust, without any added sugar or dairy, easy to cut thin for sandwiches, cut it thick for lovely toast.


Easy Pain de Campagne-style sourdough

Easy Pain de Campagne-style sourdough

A tasty sourdough that's great for toast, with soups and just buttered!


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.


Pain Viennois with chocolate chips

Pain Viennois with chocolate chips

Perfect breakfast bread, soft, buttery and with chocolate chips. What's not to like?


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.


White Spelt Loaf

White Spelt Loaf

Delicious Rustic Homemade Bread


Easy Sourdough with Wholewheat and Light Rye

Easy Sourdough with Wholewheat and Light Rye

Easy sourdough prepared in mixer in 10 min


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!!


Everyday Bread

Everyday Bread

A good loaf


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!


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.


Baguette

Baguette

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


Everyday White with wholemeal Rye

Everyday White with wholemeal Rye

This is my everyday loaf because its delicious with a great texture and flavour but also a nice easy recipe.


Basic Light rye and wheat batard

Basic Light rye and wheat batard

Simple, natural and healthy loaf of bread


Crusty Continental (ish) rolls

Crusty Continental (ish) rolls

Crusty Rolls with Sourdough starter for Flavour and Crunchy crust rather than a leaven


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


Sesame Sourdough Loaf

Sesame Sourdough Loaf

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


Fab white loaf with wholemeal and rye

Fab white loaf with wholemeal and rye

This is a delicious open-crumb white loaf, made with a poolish and a wet dough, and includes wholemeal and rye for extra flavour


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.


easy sourdough bread

easy sourdough bread

An easy sourdough bread


Tom's Overnight, No-Knead Sourdough

Tom's Overnight, No-Knead Sourdough

A delicious loaf in 10 minutes (if you ignore the waiting and the cooking time!), great for busy people.



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.


Free Form Multigrain Bread (by Monica Shaw)

A fabulous recipe from local food writer and guest blogger Monica Shaw of Smarter Fitter using our brand new Seeded White Organic Flour.



Lovely soft white seeded loaf

Seeded white loaf in bread maker


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.


50% Emmer wheat loaf

50% Emmer wheat loaf

Panasonic breadmaker - medium loaf (400g)


The Lunch Box Bap

The Lunch Box Bap

Makes 5-6/ Prep 3 hours/ Bake 10-12 minutes


Soya Good Loaf

Soya Good Loaf

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


Tomato and Basil Loaf

Tomato and Basil Loaf

A light white bread perfect with soups or in a sandwich


Panmarino potato & rosemary bread

Panmarino potato & rosemary bread

keeps well and delicious toasted




Khorasan, Oat and Linseed Loaf

Khorasan, Oat and Linseed Loaf

A hearty loaf sweetened with honey.



Pane Toscano

Pane Toscano

Great tear and share loaf


Crusty white loaf

Crusty white loaf

This is an easy recipe for a classic crusty white loaf. The ingredients are for a single loaf, so you might want to double up and make a couple.


Overnight yeasted white pot loaf

Pot baking offers a very different approach to baking. It is a simple, low-input method that produces excellent results. Give it a try and your baking just may be transformed!


Overnight sourdough white pot loaf

Overnight sourdough white pot loaf

Pot baking offers a very different approach to baking. It is a simple, low-input method that produces excellent results. Give it a try and your baking just may be transformed!


"Shambles"bread

sponge starter


No-knead Classic Crust

A large, crusty white loaf with loads of flavour


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.


Family White Loaf

Of the various white loaves we've tried over the years this is the best. It also happens to toast wonderfully.


Basic White Bread.

This recipe is our family's basic bread. Made every Sunday and Wednesday in a batch sufficient to satisfy demand