3 Malts andSunflower Bread

January 15, 2014

3 Malts andSunflower Bread

Written by Naomi Stobart

Ingredients

500g Shipton Mill 3 Malts and Sunflower Brown Flour
10g Salt
10g Fresh yeast
300g Water

METHOD

Mix all the ingredients together and then knead well for about 5 minutes
Place in a bowl, cover and leave to prove for 1 hour
Gently knead for about 1 minute to “knock back” the dough
Place back in bowl. Cover and leave for an “intermediate prove of 15minutes
Then quickly mould the dough place in an oiled tin or well-floured proving basket cover and leave in a warm place for a final 45 minute prove
Bake at 210°C for 35-40 minutes. Cool for 1 hour before slicing.

Centuries of milling

A mill was first recorded on this site in the Domesday book of 1086. We follow in the footsteps of generations of Millers. There is a sense of place and continuity at the heart of what we do.

Traditional Grains

We select our grains by their excellence, not the average. It is up to us to then capture and distil these flavours from the grain into flour through our precise and expert milling processes.

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Shipton Mill has been guided from day one by the mission to leave the earth in a better place than we inherit it. Being a champion for regenerative organic agriculture is one strand of this.

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Organic Yeast & Other Ingredients

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