Mill
Denver Windmill
Sluice Road
Denver
Downham Market
Norfolk.
PE38 0EG
01366 384009
Good food, good drink, good service, good company.
Barley Bannocks The original bread of Scotland.
300ml milk
130 gm barley flour (Either dressed or wholemeal for a stronger flavour.)
20 gm butter
Salt to taste
Optional -
Heat the milk, butter and salt in a pan until the butter melts and the milk is almost boiling.
Remove from the heat and stir in the flour to make a sticky dough (a bit like choux pastry).
Turn out on to a floured board.
Divide the dough and then roll into 5 mm thick patties about the size of a digestive biscuit.
Cook in a moderately hot, ungreased griddle or pan for a few minutes.
After turning sprinkle a little grated cheese on to the top while the underside cooks.
Best eaten hot, straight from the griddle -
Wholemeal Spelt Bread.
Ingredients.
500g/ 1lb2oz Wholemeal spelt flour
10g/ 1tsp Salt
15g/ 1/2 fl.oz. Vegetable oil
15g /1/2 oz. Fresh yeast
5g/ 1tsp Soft brown sugar
300ml/ 11fl.oz. Warm water
Extra flour for dusting
Weigh out the flower salt and sugar and place in a mixing bowl. Add the vegetable oil and yeast and rub into the flour mixture. Add the warm water and mix in to produce a soft somewhat sticky mass. Tip the contents of the bowl out onto a floured surface, combine the whole mass together and gently begin to knead the dough. Add extra flour sparingly if necessary and continue to knead the dough until a smooth elastic consistency is obtained. This will take up to 10 minutes.
Roll the kneaded dough into a ball, place in the lightly greased mixing bowl, cover with a damp tea towel and leave in a warm place to prove. After 45 minutes the dough should have doubled in size and spring back into position when gently pressed with a fingertip.
Knock back the dough using your knuckles, tip out onto a floured surface and shape the dough into the desired form.
Place the shaped dough onto a baking tray covered with a piece of baking parchment, dust with flour and prove for a further 30 minutes or so until the dough has approximately doubled again in size. Make some small cuts in the dough prior to baking and place in a preheated oven at 220oC/425oF for 25 minutes. Turn and bake for a further 10 minutes or until the bread has a pleasing darkish brown colour and makes a hollow sound when tapped on the base.
Remove from the oven and cool on a wire rack.
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To start things off -
Basic Bread making recipe & method.
Ingredients.
Strong white flour. 500g
Salt 10g
Fat 28g
Fresh Yeast 20g
Warm water 280ml.
A few drops of lemon juice
Method.
Weigh out the flour and salt and place into a mixing bowl. Add the fat and yeast
and rub into the flour mixture until a homogenous mix is obtained. Add the warm
water and lemon juice and mix in to produce a soft and sticky mass. Tip the contents
of the bowl out onto a floured surface, combine the whole mass together and gently
begin to knead the dough. Add extra flour sparingly if necessary and continue to
knead the dough until a smooth elastic consistency is obtained. This will take 5-
When this point is reached, invert the mixing bowl over the dough ball and leave
in a warm place to prove. After 45mins-
Knockback the dough and shape it into the desired form. Place the dough onto a baking tray covered with a piece of baking parchment, dust with flour and prove for a further 30 minutes or so until the dough has approximately doubled in size.
Make some small cuts in the dough prior to baking to assist oven expansion and place in a preheated oven at 220oC for 25mins. Turn and bake for a further 10mins or until the bread has a pleasing brown colour and has a hollow sound when tapped on the base.
Remove from the oven and cool on a wire rack.