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Spelt Rolls

The addition of spelt flour adds texture and taste to these rolls. I make the dough for the rolls using the bread maker. Although this takes longer than making it by hand (around 3 ¼ hours in my machine) this produces a good quality “smooth and silky” dough which is easy to handle. Oven at 220C, fan 200C Ingredients  1 tsp easy bake dried yeast 9  oz strong white flour 9 oz Holgate wholemeal spelt flour 1oz butter 1½ tsp salt 330 ml water Method
  1. Weigh the ingredients and put them into the bread pan in the correct order for your machine.
  2. Insert the bread pan into the machine and close the lid.
  3. Select the “wholemeal dough” option and the appropriate size (for my machine this is a large loaf).
  4. When the program has finished turn the dough onto a lightly floured surface and knead very lightly to knock the air out of it.
  5. Divide the dough into 10 to 12 pieces (depending on how large or small you like your rolls) and shape each piece into a ball. Arrange on lightly oiled baking sheets, cover with a damp cloth and leave until they have doubled in size
  6. In the meantime heat ...
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Naan Breads

Ingredients 125g self raising flour 125g strong Holgate Mill wholemeal flour ½ teaspoon salt ½ teaspoon black pepper ½  teaspoon baking powder 1 teaspoon black onion seeds 1 teaspoon cumin seeds 3 rounded tablespoons plain live yoghurt 115ml lukewarm water 50g melted butter and a little crushed garlic (to brush on naans after cooking) Method
  1. Put the flour, salt, pepper, baking powder and seeds into a mixing bowl. Add the live yoghurt and lukewarm water a little at a time gradually working the mixture until you have soft sticky dough. (As the dough can be quite messy to handle  I usually use a knife to start the mixing and then finish off with my fingers, dusting them with just a little flour to help prevent the dough from sticking too much. Don’t add too much flour to your hands though or you will spoil the consistency of the dough) .
  2. Cover the bowl with a damp tea towel and leave in a warm place for one hour. As there is no yeast in it the dough will not rise, but this ferments the dough and gives it flavour.
  3. After one hour tip the dough out onto a lightly floured ...
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Easter Biscuits

These biscuits are very easy to make so good for children. Makes about 18 biscuits. Oven at 200C. Ingredients 4oz margarine 3 oz caster sugar 1 egg, separated 6 oz Holgate Windmill flour 1 oz cornflour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger or allspice 1 tablespoon milk 2 oz currants 1 oz mixed peel caster sugar for dusting tops Method Cream margarine and sugar together until light, then add egg yolk. Add Holgate Windmill flour, cornflour, spices and mix into the creamed mixture. Add enough milk to make a pliable dough, then mix in currants and peel. Roll out dough to about 1/4 inch thick and cut into rounds of approximately 2.5 inch. Put on a baking tray covered with baking parchment. Bake at 200C for 10 mins. Lightly whisk egg white, brush over biscuits then sprinkle with additional caster sugar. Return to the oven for 5 mins or until golden. Cool. Lesley Jones ...
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‘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. 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 ...
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Delicious Rhubarb Crumble Muffins

Heat oven to 220C/gas mark 7. Ingredients 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 Method 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. Ingredients 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 Method 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. Ingredients 4 oz Holgate Windmill wholemeal flour Half a pint of milk 1 medium or large egg Vegetable/sunflower oil to fry Method 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 ...
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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. Ingredients 100g sugar 100g butter or margarine 1 tbsp golden syrup 85g porridge oats 85g dessicated coconut 100g Holgate flour 1 teasp bicarbonate of soda Method 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 Method: 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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Easter Chick’s at the Mill and our first batch of Spelt Flour.

Easter Bank Holiday Monday was not the nicest of days weather-wise but the annual Easter Trail drew a large number of excited children to the mill and they enjoyed the challenge of finding all of the numbered chicks, discovering the key word and collecting their Easter egg prize. Congratulations also to the adults who seemed to spend more time working out the key word than the kids , a real team effort and thank you everyone for coming, it was a really enjoyable day. A few weeks ago we received our first delivery of Spelt, this is a variety of wheat called Triticum spelta. Its nutrition content is very similar to wheat, and it is high in gluten. As a trial we have only ordered a quarter of a tonne and it has been extremely interesting for us to mill this grain alongside our usual Sky Fall wheat variety. It mills just as well as ordinary wheat but it is different, slightly finer in texture when milled and a little more oily when bagging. Quite a few of our milling team have already tried this in differing ratio's with our ordinary strong wheat flour and report good results. At the ...
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