In the 1970s, a 250-year old mill in East Cumbria's Eden Valley was about to be dismantled. To save it, Ana and Nick Jones refurbished the mill and founded the Little Salkeld Watermill.

Water-powered millstones grind wheat slowly and gently, retaining much more of the original flavour. You can even feel the difference - if you put some Watermill flour in your hand and make a fist, it sticks together.

The Watermill's wheat comes from two farmers, one in Kent, and the other in Leicestershire. Using organic methods, the farmers grow old-fashioned strains of wheat and modern varieties. They also practice biodynamic methods for a healthier, more wholesome grain, including treating the land homeopathically. Watermill flour has long been certified Soil Association Organic, and recently certified Biodynamic. Even the lorry driver who delivers the wheat primarily uses his truck for organics. Ana and Nick are committed to producing wholesome flour, from the ground to your kitchen. As they put it, people have begun to realise that 'new is not always best, and there is something to be said for farming without chemicals, farming with compost, old rotations, and that stonegrinding with clean self renewing waterpower was good for the earth, good for the wheat, good for the baker and good for hungry hunters young and old'.

Visit the Watermill online at www.organicmill.co.uk to learn more about them and the history of the mill.

Watermills Bread

Watermills' very easy recipe for one 500g loaf of bread

INGREDIENTS

350g (12 oz)
strong flour (plus 1oz to knead with)
1 tsp dry yeast
a pinch of salt
10 fl oz (310ml) water ( ½ boiling ½ cold)

Mix dry ingredients together first then pour on the water and mix together, this will make a very sticky dough. Put a generous handful of flour on the kneading area and knead gently for a few seconds so all the dough is covered in flour. Leave to rest 5-20 mins. Knead again lightly (just a few seconds). Mould dough by creating a flat rectangle the length of your tin, rolling it to fit. Place dough in the oiled tin. The tin should be about 2/3rds full. Let the dough rise until it makes a dome over the top of the tin, and bounces back when you touch it.

Bake at 220°C (425°F or gas mark 8) for 25 mins.
 

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