We have produced a calendar for 2016 which features recipes using Mill flour. Each month you get detailed instructions to make a delicious loaf or cake.
Here is a taster for you - January's recipe is Sunflower Seed Loaf.
500g of Talgarth Mill Strong Wholemeal flour with sunflower seeds, 300ml water at room temperature, 10 g salt, 5g dried yeast or 10g fresh yeast (available to buy from the cafe), sunflower seeds to top the loaf.
You will also need a 1 litre (2lb) loaf tin, lightly oiled.
Place all of the ingredients into a clean bowl, mix with your hand until the dough comes together. Turn out onto a lightly oiled table and work until the dough is supple and no longer sticks to your hand or the work surface. Fold the dough and rest for 45 minutes in a lightly oiled, covered bowl. Pre heat your oven to 250°C/230⁰C fan/gas 8.
Turn the dough out onto your lightly oiled work surface. Shape by flattening out into a rectangle, and folding, bottom to top, top to bottom, give it a quarter turn and repeat, to make a box shape, then bring the top edge to meet the bottom edge. Pinch the ends and roll the top in sunflower seeds, putting the seam down in the tin. Prove, covered with a clean linen tea towel inside a plastic bag for 45 minutes – one hour, until doubled in volume, and when gently pushed with a finger, the dough springs back at you.
Slash the top of the loaf with a sharp knife and place into the oven. Pour boiling water into a roasting tin in the base of the oven to create steam. After ten minutes reduce the heat to 220°C/fan 200⁰C/gas 6.
Bake for 30-35 minutes until the loaf is golden and sounds hollow when you tap the base. Cool on a wire rack.