The Mill

We grow and mill all our flour on the farm just outside of St Newlyn East. Our ethos for our business comes from years of traditional farmhouse baking, tried, and tested in our own family. We produce two types of flour currently, a Wholemeal which has the entire grain used within the flour; with nothing added and nothing taken away. We also produce a Sieved flour, which has been through our brush sieving machine to produce a lighter flour with less bran. This is as close to a strong white flour as we get, however it is unbleached and still contains some lighter bran. It will not produce as light a loaf as a white flour. Our Flours are Stone Ground and bake in a different way, with the finished product being unique compared to most shop bought bread flours. Our flour comes in 1.5kg, 12.5kg and 25kg and you are more than welcome to collect this from our shop, The Bakers’ Dozen in Cubert or the Mill on the farm.

We grow a bread variety of wheat called Mulika which is obviously great for bread making! We have had some brilliant feedback from our customers who have also made cakes whilst blending the flour with white flours and have found they make great cakes and biscuits. The Wholemeal flour makes a substantial loaf with real texture and earthy flavours. As the whole grain is used within the flour, this makes it the healthy option. Customers have said they find blending with the white flours have given them the “best of both worlds” having the elasticity of white dough but the flavour and health benefits of a Wholemeal. The bread the Sieved Stone Ground flour makes is a much lighter loaf but again, still has the added benefits of the Wholemeal flour. We use this flour the most in our own bakery as it is versatile.

Basic Stoneground Bread Recipe

Ingredients

1/2 pint of warm water 
15g of fresh yeast
1 teaspoon of oil (optional)
1 teaspoon of sugar (optional)
2 teaspoons of salt 
500g of bread flour

  1. Mix/knead all ingredients for 10 minutes 
  2. Cover and leave to prove for an hour
  3. Knock back dough and shape bread or place in greased tin
  4. Prove again for between half an hour/an hour
  5. Put in oven at 220 degrees until the bottom of the loaf sounds hollow when tapped, this will take at least half an hour - maybe longer