Home mill and bake with whole grains

Many other countries consider that fresh flour makes better bread than ordinary bagged flour, in Austria and Germany in particular you will find a tabletop flour mill in many kitchens. Freshly milled wholegrain flour contains the essential nutrients and oils found in the germ of the grain and the most nutritious and delicious bread can be made using freshly milled wholegrain flour.

To help more people discover the delicious flavours of fresh-milled flour I've put together a Mill Your Own course to introduce home bakers to home milling. We'll use a Mockmill 100 to mill a range of Hodmedod grains such as emmer, rye, wheat and spelt and design our own, incredibly flavoured, bakes. 

We are especially lucky to be able to use some of the famous Wakelyns YQ population wheat, organically grown in Suffolk at Home Farm Nacton. Unlike contemporary methods of growing single varieties of wheat, YQ is a diverse crop that has emerged over time from a wide range of carefully chosen parent plants, resulting in fields full of genetically different wheat plants. YQ is consequently much better able to cope with climatic variability and more resistant to disease and over time gives more consistent yields. YQ Population wheat flour makes excellent bread, wonderful biscuits and melt in the mouth pastry. 

The first of my Mill Your Own courses will be at The Food Hub Cookery School, Kenton Hall Estate on Saturday 2nd November with a further course on 19th January in Norwich. If you'd like to book for either course please do email info@breadworkshops.co.uk. Or perhaps you'd like me to run a bespoke course with your community group, club or family; if so please get in touch so we can talk through your requirements.

Sue Hudson

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