Inspiration for baking at home
At Winchester City Mill we champion home baking with delicious ingredients and have developed a range of recipes which use our stoneground wholemeal flour.
Traditionally, people prepared their breads and cakes at home and took them to their local community bakery to cook them. In the mid nineteenth century, ovens in the home became more common and people could bake their own goods whenever they wished. Baking has a rich history in British culture with regions, counties and even villages having their own unique recipes. Today, we have access to more ingredients and recipes than ever before, allowing the home baker to create something special.
The stoneground wholemeal flour we produce uses the natural power of the River Itchen to power our machinery and mill our unique flour. Our wheat is English and is sourced from the South Downs and Chichester Plains. The whole of the wheat is milled, including the wheat germ and the bran producing a flour rich in nutrients and with a distinct flavour. The flour is produced using natural energy, is low in food miles and helps to support British farming.
Below are links to pdfs of our recipe cards which you can download and try at home. These recipes have been developed by our wonderful baking demonstration volunteers.
" Instead of using greaseproof paper, simply brush the tray or tin with a little butter and dust with flour."
" If you don't have any wholemeal flour to hand, substitute in plain flour for the cakes and strong white flour for the bread recipes."