Mill recipes

This loaf is made in two stages beginning with a ‘pre-ferment’ which is made the evening before. The longer rising period helps the loaf to develop more flavour and reduces the amount of yeast that needs to be added.
Ingredients
300g Holgate Windmill wholemeal flour
200g strong white bread flour
½ teaspoon fast action dried yeast
1 teaspoon salt
325ml lukewarm water
25g butter
Method
Stage 1: To make the pre-ferment put 150g of the wholemeal flour and 100g of the strong white flour into a baking bowl together with all of the yeast and 250ml of the water. Mix everything together using your hand or a metal spoon until it forms a thick sticky lump-free mixture, then cover with either a damp cloth or cling film and leave to rise overnight (approximately 12 hours).
Stage 2: The next morning pour the remaining 75ml of water into the pre-ferment (which should by now look ‘bubbly’) and mix it until you have a smooth batter. Then slowly work in the remaining 250g flour with the salt and the butter to make a soft dough. Flour the work surface, turn out the dough and knead it for 10 minutes or until it is stretchy and pliable. Place the dough in a bowl and cover with a damp cloth or place it in a tightly sealed plastic bag for around 2 to 3 hours until it has doubled in size.
Stage 3: When the dough is ready, line a baking tray with greaseproof paper. Take the dough out of the bowl, punch down (knock back) the dough with your knuckles to deflate it and knead it gently for one minute. Shape the dough into a ball, and place it on greaseproof paper on a baking sheet. Cover with an upended baking bowl and leave to prove for 1 to 2 hours. (If it leaves a slight imprint when you press your fingers into it then it is ready for baking).
Stage 4: When the dough is ready, slash the top with a knife and bake it in a hot oven (250C) for around 30 minutes. To test if the loaf is done rap the base of the loaf gently with your knuckles – it should give a hollow sound. Take the loaf out of the oven and leave to cool.
Enjoy!
Alison Leadbetter

4 oz butter
6 oz soft dark brown sugar
2 eggs, beaten
8 oz Holgate wholemeal flour plus 2 tsps baking powder
1 tsp ground mixed spice
1 tsp ground cinnamon
1 lb apples (any kind) peeled, cored and chopped
3-4 tbsps milk
clear honey and demerara sugar for topping

Line a 7″ round cake tin, or a loaf tin with baking parchment.
Cream butter and sugar.
Add the eggs gradually, beating well.
Add flour, baking powder and spices and mix well.
Fold in apples and milk to make a soft dropping consistency.
Fill tin and bake in a pre-heated oven (325F/170C/gas 3) for 1 hour 30 minutes.
When cool, brush with honey and sprinkle with demerara sugar.

This is a wonderfully moist cake that can be eaten by itself – it doesn’t last long when we millers get to it! It’s also ideal for serving as a pudding with creme fraiche or cream, and a fruit compote.

Jenny Hartland

300g Holgate Windmill wholemeal flour
200g strong white bread flour
10g fresh yeast (or one teaspoon dried yeast)
10g salt
325g warm water
25g sunflower or olive oil

Mix the flours together in a large mixing bowl.
Add the yeast (if fresh crumble it in) and the salt.
Combine the warm water and the oil and pour into the flour.
Work into a soft smooth dough.
Knead the dough for about 10 minutes until it is stretchy and pliable.
Allow the dough to rise in a covered bowl in a warm place.
Leave for about two hours (the longer the better) until it is double the size.
Take it out of the bowl and knead it again.
At this stage you can either put the dough into a greased bread tin or shape it into a loaf on a greaased baking tray.
Cover it and leave to rise again for an hour and then put it in a hot oven (250C) for around half an hour until baked.

Before baking you can decorate with seeds and nuts or slash the top with a sharp knife.

If you use 100% wholemeal flour you will get a denser and stronger flavoured loaf.