For the past couple of years I have been making almost all the bread we eat using a bread-maker. If I had the time and strength in my hands I wouldn’t use the bread-maker as much as I do but would knead my own dough. However, needs must and so I use the machine. Bread-makers don’t make perfect loaves but the bread is so much nicer than most shop-bought loaves; the texture and the taste especially. We know what goes into the loaves – there are no hidden ingredients – and I try to use the best flour available to me. For white flour I use Marriage’s Strong Organic and until November I used Pakenham Water Mill Flour for my wholemeal flour. Since November I have not been able to buy Pakenham’s flour as the farm shop I used had to close down. The mill itself isn’t open at weekends during the winter and I can’t get there on Thursday mornings when it is open. I have been using Marriage’s Strong Wholemeal flour instead. The results are not the same. The bread is heavier in texture and the loaves don’t rise so well as when I use Pakenham’s flour. I am looking forward to Easter when the mill re-opens for the summer.
We have visited the mill a couple of times for a tour and these photographs were taken last summer.
They make all their cakes, bread and scones using their own flour. The flour is made from locally grown wheat and is milled twice to make it as smooth as silk.
Please try to click on the link to the watermill if you have the time. It describes the working of the mill and its history (briefly!) better than I could ever do.