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We're aware that many of you have struggled to source bread flour! Where possible before our closure, we stocked up on staple ingredients in our Mill Shop to provide our customers with these sought after items, however we too sold out of bread flour. 


Not to worry if you didn't manage to snap some up, our Head Chef has sourced a bread recipe using plain flour! Let us know how you get on. 



  • sachet fast-action dried yeast
  • tsp Fairtrade white caster sugar
  • 500 g British plain flour, plus a little extra for dusting
  • tsp fine table salt
  • tsp olive oil, for greasing



1. Place the yeast and caster sugar in a bowl with 290ml warm (not hot) water. Let sit for 5-10 minutes, until it begins to foam.


2. Sift the flour into a large bowl and stir in the salt, making sure it is evenly distributed. Create a well and then gently pour in the liquid. Bring together to form a dough. If the dough is a little dry at this point, add a little more water and make sure it is fully combined. Dust the work surface with a little flour and knead the dough for 15-20 minutes until smooth and stretchy.


3. Shape the dough into a round or oval then place on a baking tray dusted with a little flour. Cover with oiled cling film and leave to rise in a warm place for 1 hour, until the dough has doubled in size. Preheat the oven to 230°C, fan 210°C, gas 8.


4. Remove the cling film, dust the top of the loaf with a little flour. Turn the oven down to 200°C/180​°C fan/gas 6 and bake for 20 minutes. Then check every 1-2 minutes until risen and golden. Transfer to a cooling rack and tap the base of the bread to check it is cooked – it should sound hollow. The loaf is best enjoyed warm from the oven.


Cook’s tip: plain flour requires more kneading than strong bread flour in order to form the gluten that gives the dough its elasticity – so don’t give up!


This recipe has been sourced from: 

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