Acorn Bank Watermill Trust



A Simple Bread Recipe


• 335g (12 oz) Acorn Bank Flour – note some people like to mix 6oz of Acorn Bank Flour with strong white flour, depending on the grain we are milling
• 1 teaspoon dried yeast
• a pinch of salt
• 310 ml (1/2 pint) of warm water


To make a batter, put about a third of the flour, all the yeast and whisk or mix together with the water in a large bowl. Cover the bowl and leave aside overnight, or for at least 6 hours.
Add the rest of the flour and the salt to the bowl and knead briefly, until the dough comes away from the side of the bowl. Leave the dough to rest for about 20 minutes for it to absorb all the moisture.
Knead the dough (knock it back) for a few seconds.
Sprinkle a small amount of flour onto a clean, dry surface. Mould the dough by flattening it into a rectangle, roll up the dough and turn it through a right angle. Turn the dough over and repeat. Repeat this process for three times, making sure that on the last pass that the dough is the right width for your loaf tin. Place the dough in a well greased tin– the tin should be about 2/3rds full, and leave in a warm, draught-free, place to rise. This will usually take about an hour, so be patient. When fully risen, the loaf will spring back if gently pressed.
When it has risen, put it into a preheated oven at 220°C for approximately 25 minutes. When the bread is removed from the tin it should be firm all over and sound hollow when tapped.
Leave to cool on a wire rack. Wrapped in a tea towel it is reputed to keep well for several days, but I love fresh warm bread with butter melting into it...Other temptations are available of course...

This recipe is an easy one, with minimal kneading required. The main skill required is patience. Apart from that it is an easy recipe to try with children

PDF File  Simple Bread Recipe

Indian Flat Bread


• 6.5 oz (180g) Acorn Bank Wholemeal Flour
• 3.5 fl oz (100ml) water
• 2 tsp olive oil
• ½ tsp salt


Weigh the flour into a mixing bowl. Add the oil, water and salt and mix with clean hands to make a moist dough ball. Wrap the dough ball and cool in a fridge for at least 30 minutes.
Lightly dust a clean surface and a rolling pin with flour and roll out a hand sized ball of dough to a thin circle, approximately 1mm thick.
Heat a flat based frying pan or skillet on the stove (WITHOUT ANY OIL) at high heat, and when ready to cook, turn it down. Lay a circle of the dough on the skillet, and turn over once that side has dried. Once the second side has started to bubble, take off the bread off the skillet and move it over a naked gas flame, turning over to cover all sides until it is completely dry.
Keep the resulting chapattis warm and moist by covering them with with a towel and placing in an oven set at 100deg C (Gas mark 9300)

PDF File  Indian Flat Bread