Dan Lepard on Stoneground Flour

Well known baker and food writer Dan Lepard is a big fan of traditional mills, and is writing about them every Saturday in July in the Food section of the Guardian Weekend Magazine.

On 9th July he wrote about how to make a Seeded Rye and Wheat Loaf,

Click this link for the recipe....

http://www.guardian.co.uk/lifeandstyle/2011/jul/08/seeded-rye-wheat-loaf-recipe

and click the following  link to go to our on line shop for Rye Flour.

www.organicmill.co.uk/acatalog/flour07.html

Our rye is grown to Biodynamic, Demeter quality standards by Jo Bradley at Hungary Lane Farm near Sutton Bonington in Leicestershire.

On 2nd July he wrote : "For the next month, I'll be waving the flag for the great watermills and windmills of Britain, because the flour they produce is essential for the best breadmaking. With the help of the Society for the Protection of Ancient Buildings, the Traditional Cornmillers Guild and Sustain's "Real Bread" campaign, these mills show that renewable energy can produce superb flours. Visit a traditional mill this summer, buy flour and adapt your baking to suit the particular characteristics of slow stone-milling."

Click this link for full story http://www.guardian.co.uk/lifeandstyle/2011/jul/01/spelt-corn-batch-rolls-recipe