I first paid a visit to Shipton Mill a couple of years ago, to learn more about the flours we were using in our breads. John, Shipton’s owner, and his team, taught us a lot about flours and bread making and in return we gave them cooking tips. Our collaboration culminated in a Harvest Festival that we cooked together in the autumn of 2013. This seeded rye is based on a recipe given to us by Clive, head baker at Shipton Mill. Wonderfully sticky and laden with seeds, it has a closed crumb and good crust. It’s so good that I usually double up the quantities at home and make two loaves.