Friends of Green's Mill
For its Organic Stoneground White Flour
Our judges said, "Lovely aroma, grainy, sundrenched, spongy and soft."
This white flour is suitable for bread or cakes, milled in the traditional way using French millstones in a Nineteenth Century windmill. Most of the wheat used is grown on Hungary Lane Farm, Sutton Bonington - a mixed biodynamic farm 11 miles away run by Joe Bradley and his son Sean.
Green’s Mill is a traditional windmill, 206 years old on what is now the outer edge of inner city Nottingham. The Mill is open to the public five days a week, 50 weeks of the year. As part of the Nottingham City Museum service, entry is free.
All the flour produced in the Mill comes from organic grain and is processed to Soil Association standards. The Mill only use stones to mill flour and most of it is produced using the power of the wind. The Mill has a set of electrically driven millstones for calm periods. Their latest project is to generate electricity to drive these stones and power the Science Centre by means of a diesel engine running on used vegetable oil, driving down their carbon footprint.
Green's Mill is also an educational resource for the schools of Nottingham. Visits to the mill by school classes are very popular, especially the hands-on bread-making sessions, which follow the process from grain to loaf.
To find out more visit www.nottinghamcity.gov.uk
Green's Mill Bread Plaits
- 150g flour
- 1 tsp sugar
- ½ tsp salt
- 2½g fast action yeast (approx 1/3 of a sachet)
- 100ml warm water (you may need to add a little water or flour to get the right texture)
- Mix all together then add the water and mix to a dough
- Knead for at least 8-10 mins
- Use vegetable oil to coat the dough and place in a bowl covered with film (the bowl that is)
- Leave to rise for at least an hour.
- If you have the time reknead for 1 min more then leave for 1 more hour
- Preheat the oven to 190-200°C
- Divide dough into three sausages then plait together or create whatever shape you want
- Cook for approx 20 mins or until golden brown and sounding hollow on both sides
Gold winners in the Bread and Flour category