Shipton Mill Organic Three Malts and Sunflower Brown Flour 1 kg (Pack of 6)

This is the best bread I have ever baked. I am so pleased with it. It is moist, lovely flavour and not as crumbly as regular strong white flour. I have left it out on the breadboard for 5 days now and the loaf is still soft. I will only buy from this company from now on. They have so many different organic flour. I use a breadmaker and used the brown flour recipe. Absolutely love it

I’ve been trying to make my favourite malted grain loaf for ages. It’s the only loaf I buy because I can’t get the recipe right. I won’t be buying this bread again asi have found the perfect flour and the perfect recipe. It’s delicious.

We first fell in love with this flour after buying it at a local organic store. We certainly weren't expecting it to make such nice bread! But it fast turned into our favourite and even though it's reasonably priced in the stores, especially considering the quality, it was easier to order the 6kg to come to our home. We have noticed that it requires a little less hydration than other breads - for us, we use 500g of this flour to 400g of water with 2 tablespoons of a 50:50 rye starter for the perfect texture. It never fails and the flavour is second to none. We love all the Shipton Mill flours but this is definitely our favourite.

This is really excellent flour!The combination of the malted flours & mixed seeds produce a really tasty loaf with a lovely texture in the crumb & tasty crust. I will definitely be buying this again.For the benefit of Panasonic users, I produced what I thought was a very good loaf using the following method/recipe:500 g Flour1 sachet (7 g) of Allinson `easy bake' Yeast7.5 ml Salt25 ml Sugar10 ml Olive oil285 ml WaterUsed the normal `dough' (16) menu 2 h: 20 m45 minutes @ 40° C to rise afterwardsHot oven for approx 35 minutes

Ooh this flour is fast becoming a favourite in our house.3 different malts are blended with sunflower, linseed and other seeds.Used on its own it creates a nutty, malted flavour loaf with great texture from the additional seeds.Malted grains are said to be more easily digested, whilst I cannot substantiate this fact, I do know that a slice of bread made with Shipton Mill 3 Malts and Sunflower, toasted for breakfast, keeps me going until lunchtime.I make virtually all of our bread a thoroughly recommend this bread flour.It adds interest and flavour when mixed with other bread flours as well.Recipe for the large 3 malts loaf can be found here [...]

What a wonderful surprise, though I've only good thigns to say for SM's flour. I've heard it said that there are no bad 'granary' style flours, and though I differ, there are indeed great alternatives to Hovis' trademarked malt based flour, and this is a great brown flour with the charming warm, golden brown colour, like a sunset.This is nothing like aforementioned granary flour, cut with large malted flakes. Rather it is a solid brown flour with seeds, with a subtle, delicate flavour. Taking little patience or time, I can whip up a 2lb tin loaf in just over 3 hours using full yeast (15g fresh/500g flour), the quickest loaf in my 'repertoire' to date, even quicker than my daily wholemeal loaf. And for this effort, it tastes delicious with little fermentation. It produces a fine, soft and moist crumb which does not stale for days and a crust that is crackly and divine. Though I must concede it lacks sweetness, it does have a maltiness but this too, is rather on the low side. It is something that can be rectified and brought to the fore with some bland, tasteless, white sugar, or given some treacly caramel notes with the darkest of brown sugars/treacle. It's especially good toasted with some Marmite.I am not sure how the sunflower seeds fit in - this being what prompted me to purchase - but I assumed they were milled into a flour. I've been in the habit of making this a sunflower loaf and rolling the dough in seeds, pre-final proof, and this gives the crust a most wonderful crunch.Though pre-mixes usually leave me cold, this is great to have in the cupboard since I don't buy brown flour (usually, I'd sift WM) and for those days when I only have a few hours.I've tried this loaf with half the yeast (1 tsp instant/500g), retarding the dough for 12 hours or more, but to be honest, it has all the flavour and sweetness in there already, so why the toil?On a price point, it is expensive. But since a bag makes two large loaves, this is quite respectable.

Before using this, I mixed two different wholemeal flours to avoid my bread getting too heavy. Using only this flour gives me a really good flavour with a light even texture throughout. Very pleased.

The flour is amazing! I make at least one loaf a week in my bread maker and the flour is wonderful. I shall be ordering again!