Recipes

Handmade Loaves:

Filled Focaccia

Dissolve yeast in a little of the warm water. Make a soft sticky dough with the flour, oil, salt and yeast mixture, adding more water if necessary. Knead for 10 minutes then leave to rise until doubled in size. Cut in 2 pieces. Roll out into 2 circles 9 ½ inch (25 cm) round. Put cheeses and basil over one piece then seal with the other circle on top. Prove for 30 min. Put rosemary sprigs, olive oil and sea salt on the top.
Bake at 200ºC for 30 – 40 min.

Sourdough Bread

The night before, mix in a large bowl:
470 g Gilchesters Stoneground Unbleached White Flour
700 ml cold water
250 g sourdough starter
Until fairly smooth. Cover and leave at room temperature overnight.

The next morning add:
470 g Gilchesters Stoneground Unbleached White Flour
2-3 tsp salt
Beat for 5 – 10 minutes until smooth and elastic. Add more flour, if you wish (possibly 1 tsp dried yeast). Shape into loaves and place on tins oiled and dusted with semolina. Prove for 3 – 5 hours. Knead when well risen and light under the hand.
Heat oven to 230ºC. Bake 30 – 45 min. Cool on wire rack.

Basic Grant Loaf

Chickpea Moroccan Flatbread

(Jamie Oliver, The Return of the Naked Chef)

2 lbs Gilchesters Stoneground Unbleached White Flour
2 teaspoon of salt
1 oz of fresh yeast
Just over a 1 pint of warm water
2 tablespoon of Sunflower or Oive Oil
1 tablespoon of Cumin seeds, lightly cracked
1 tablespoon of Coriander seeds, lightly cracked
1 small tin of Chickpeas, drained and mashed

Allow to prove until double in size. Make 24 individual oval breads and bake for about 8 min at 230ºC directly on the oven baking tray.

Recipes for the Breadmaking machine

100% wholemeal bread

For bread machine recipes, follow the flour, yeast and salt quantities. The nutritional quality of our flour is such that there is no need to add milk powder, butter, vitamin C or sugar.

The flour has a high level of essential oils and as such is far less water absorbent than industrially-milled flours and so the quantity of water can be reduced by 30-50 ml (although we have produced loaves with the recommended quantity which are fine).

To ensure the loaf rises during the proving and holds its shape during the baking we recommend the 5 hour setting on your machine. This allows the yeast to break down the strong structure of our flour and will reduce the glycaemic index of your loaf to below 30 as well as producing a taller loaf.

85% wholemeal loaf

Most recipe books and bread machine recipes mix white flour with a 100% wholemeal in the proportions 2/3 wholemeal to 1/3 white. Our 85% wholemeal works beautifully in these recipes on its own as the courser bran has been sieved out after milling. Your bread will be a light wholemeal with a fine structure and firm crust – or a slightly darker white bread, however you look at it.

For bread machine recipes, follow the flour, yeast and salt quantities. The nutritional quality of our flour is such that there is no need to add milk powder, butter, vitamin C or sugar. We have used it very successfully in flat bread recipes and my mother uses it in all her cake and biscuit baking – and swears by it!

The flour has a high level of essential oils and as such is far less water absorbent than industrially-milled flours and so the quantity of water can be reduced by 30-50 ml (although we have produced loaves with the recommended quantity which are fine).

To ensure the loaf rises during the proving and holds its shape during the baking we recommend the 5 hour setting on your machine. This allows the yeast to break down the strong structure of our flour and will reduce the glycaemic index of your loaf to below 30 as well as producing a taller loaf.

Unbleached white loaf

For bread machine recipes follow the flour, yeast and salt quantities. The nutritional quality of our flour is such that there is no need to add milk powder, butter, vitamin C or sugar.

The flour has a high level of essential oils and as such is far less water absorbent than industrially-milled flours and so the quantity of water can be reduced by 30-50 ml (although we have produced loaves with the recommended quantity which are fine).

This flour works equally well on the 5 hour or short bake (3 hour) settings of the bread machine. We have used it very successfully in sourdough recipes too.

Our Farmhouse brown loaf

½ tsp yeast
400 g 85 % Gilchesters Stoneground Flour
1 tsp salt
300 ml water
Select wholewheat bake program of 5 hours

Spicy Fruit loaf

½ tsp yeast
400 g Gilchesters Stoneground Unbleached White Flour
280 ml water
1 tsp sugar
1 tsp salt
2 tsp cinnamon
75 g mixed dried fruit
Note: Mix cinnamon and dried fruit together. Place in the raisin/nut dispenser.
Select basic BAKE RASIN program of 4 hours

Sundried Tomato and Oregano Bread

¾ tsp yeast
400 g Gilchesters Stoneground Unbleached White Flour
1 tsp sugar
½ tsp salt
2 tbsp olive oil
1 tbsp oregano
50 g sun dried tomatoes, chopped (use sun dried tomatoes in oil)
Select BAKE program of 4 hours 30 minutes