Enjoy a sunny day in our historic windmill. This weekend we are fully open so you can explore all four floors of the mill. Join us on Saturday 4th or Sunday 5th August. Adults £3, children £1. Under 5s and HWPS members have free entry. We are open from 11am – 4pm. The mill is also open on Saturday 19th, Sunday 20th and Bank Holiday Monday 27th August. Come and see our fascinating new exhibition on the unique multi-sailed mills across the country. Don’t forget the mill shop is open every Saturday morning from 10am – 12pm for flour, exclusive Read More …
News – what’s happening at the mill?
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 Weigh the ingredients and put them into the bread pan in the correct order for your machine. Insert Read More …
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 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 Read More …
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 Read More …
Bloom!
Join us at the mill on Saturday 7th and Sunday 8th July as we take part in York’s first horticultural festival. Bloom! celebrates the 250th anniversary of the founding of the Ancient Society of York Florists, the world’s oldest horticultural society. There are events for all ages taking part across the city. Visit their website at www.bloomyork.com At the mill you can join in with craft activities, search for and identify the wild flowers, grasses and minibeasts surrounding the mill, and learning about bees from Steve Gray, a local beekeeper and the mill’s honey supplier. Usual admission fees apply.
‘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 Read More …
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 Read More …
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 Read More …
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 Read More …
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 Read More …