Recipes

Thank you for buying our locally grown, locally milled, stone-ground, wholemeal flour!

We have a couple of recipe ideas here, but if you
would like to let us know any recipes you have,
then please email us here.

Scones

Ingredients 350g (12 oz) Wilton Windmill stone-ground wholemeal flour 350g (12 oz) white flour 45g (1.5 oz) baking powder 225g (8 oz) margarine 175g (6 oz) granulated sugar 175g (6 oz) sultanas 350ml (12 fl.oz - half pint) half milk/ half water

Method Heat the oven to 220 degrees C, 425 degrees F, gas mark 7. Grease a baking tray.  Mix the two types of flour together. Add the baking powder Rub in the margarine until the mixture looks like fine breadcrumbs. Mix in the sugar and sultanas. Add milk/water and mix ingredients together. Roll to 1 inch (2cm) thickness and cut out into individual scones. Bake in a hot oven for 12 minutes. Cool on a wire tray or eat hot with lashings of butter!

Soda Bread Ingredients 450g (1 lb) Wilton Windmill wholemeal flour 350ml (half pint) mixed milk and water 1 x 15ml (tablespoon) plain natural yoghurt (Yeo Valley is good) 1 x 10ml (dessert spoon) soft brown sugar 1 x 2.5ml (half teaspoon) salt 2 x 5ml (teaspoon) baking powder 1 x 5ml (teaspoon) bicarbonate of soda

Method Heat the oven to 220 degrees C, 425 degrees F, gas mark 7.  Grease a baking tray. Mix all the dry ingredients together in a bowl. Dissolve the sugar into the milk and water mixture and stir in to the dry mixture. Knead briefly and divide into 2 rounds. Place the rounds on a baking sheet and cover with cake tins. Bake for 30 minutes. Remove the covers and bake for a further 8 to 12 minutes. Cool on a wire tray before eating.