Mill recipes

‘Slow’ Cottage Loaf

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.
300g Holgate Windmill wholemeal flour
200g strong white bread flour
½ teaspoon fast action dried yeast
1 teaspoon salt
325ml lukewarm water
25g butter
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.
Alison Leadbetter

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Delicious Rhubarb Crumble Muffins

Heat oven to 220C/gas mark 7.
175g caster sugar
175g diced rhubarb
2 tbsp sunflower oil
1 egg
1 tsp vanilla extract
125ml milk
200g Holgate Windmill flour
1 tsp baking powder
1 tsp bicarbonate of soda
Crumble topping:
50g light brown sugar
50g Holgate Windmill flour
25g porridge oats
1 tsp ground cinnamon
50g butter

In a large bowl mix the caster sugar and rhubarb together and put on one side.
In another bowl mix together the brown sugar with the flour, oats and cinnamon, and rub in the butter with fingertips, then put on one side
Stir the oil, egg, vanilla and milk into the rhubarb, then add the flour, baking powder and bicarbonate of soda and stir well.
Spoon the mixture into muffin cases (makes approximately 12) then scatter with a thick layer of the crumble mixture.
Bake for 15-18 minutes until golden.
Cool before eating. They are also good with the addition of some crystallised ginger.
Lesley Jones

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Chocolate Brownies

Heat oven to 180C. Line a baking tin, about 8 inches square.

100g unsalted butter
250g golden caster sugar
75g golden syrup
275g chocolate (at least 72% cocoa), broken into pieces
4 medium eggs
70g Holgate wholemeal flour

Melt butter with sugar and syrup.
Remove from the heat, add in chocolate and mix well until the chocolate has melted.
Whisk in eggs one at a time and then stir in the flour.
Pour into the baking tin.
Bake for 20-25 minutes.

Remove from heat, cool and refrigerate overnight. Do not be tempted to cut it before it comes out of the fridge as it will not cut smoothly.
Use a wet knife to cut into small squares. This tastes amazing cold but is also fantastic warm with ice cream!
Lesley Jones

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Windmill Pancakes

This recipe makes about 8 medium pancakes.

4 oz Holgate Windmill wholemeal flour
Half a pint of milk
1 medium or large egg
Vegetable/sunflower oil to fry

Mix the flour, milk and egg and whisk well, preferably with an electric mixer.
Leave to stand for an hour or two as the wholemeal flour takes a bit more time to soak in.
Whisk again before cooking.
Heat a teaspoon of oil in a frying pan. Pour in just enough of the mixture to cover the pan. Cook for a couple of minutes, then flip and cook again
Eat with any of the following, sugar, lemon, golden syrup, honey or jam.

This is a very versatile mixture as you can keep it in the fridge for several days. You can also freeze the cooked pancakes, if making and freezing a large number, by separating with greaseproof paper or clingfilm.

These pancakes are extremely good as a savoury dish. Roll them round a filling (savoury mince, mushrooms in cream cheese, ratatouille, fish in cream sauce etc.). Lay the filled pancakes in a lightly oiled baking dish, brush the tops with a little more oil and bake in a fairly hot oven for about 20 mins.

Jenny Hartland

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Anzac Biscuits

Anzac is a word for a soldier in the Australian and New Zealand Army Corps from 1914 to 1918.
Anzac Day (25th of April) is when Australia and New Zealand commemorate all the men and women who served and died whilst serving their countries. It marks the first major action fought by Australian and New Zealand troops during the First World War. Anzac biscuits were made by the women at home and sent to the soldiers abroad because the biscuits keep well and they do not spoil easily.

100g sugar
100g butter or margarine
1 tbsp golden syrup
85g porridge oats
85g dessicated coconut
100g Holgate flour
1 teasp bicarbonate of soda

Preheat oven to 180C/fan 160C. Line a baking tray with parchment.
Heat the butter, sugar and syrup in a pan until sugar is melted.
Take the pan off the heat.
Add the flour, oats, coconut and bicarbonate of soda. Stir well.
Form small balls in your bands (just a bit bigger than a golf ball) and place on the baking tray. Press down the tops to flatten.
Cook for 8-10 mins or until golden brown.

Lesley Jones

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American Carrot Cake

Line a deep 8 inch sponge tin and heat oven to gas mark 4/180C.

Cake ingredients:

1 tsp butter or margarine
1/4 pint cooking oil
6 ounces soft brown sugar
2 eggs
pinch of  salt
1 tsp cinnamon
8 ounces Holgate wheat flou
1 tsp baking powder
8 ounces grated carrot
4 ounces chopped walnuts

Topping ingredients:

4 ounces cream cheese
1/2 tsp vanilla essence
6 ounces icing sugar


In one bowl blend butter, oil and sugar then add eggs one at a time
In another bowl mix salt, cinnamon, flour and baking powder.
Stir egg mixture into flour mixture.
Stir in the grated carrots and walnuts. Mixture is quite moist.
Put mixture into tin and bake for 1 hour 15 minutes. Let it cool and when cold mix topping ingredients together (adjusting the amount of icing sugar so it’s not too soft) and cover the top of the  cake with the icing.
Decorate with chopped walnuts.

This is a delicious but very soft cake so it makes a great dessert, and it has also been used as a decadent wedding cake.
Lesley Jones

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Spiced Holgate Apple Cake Recipe

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

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Bob’s Favourite Loaf Recipe

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.

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