Our Flour is made by a single grind straight off our Derbyshire “peak” stones with nothing added. We use Hereward wheat grown in the South of England.
100% wholemeal flour makes a “strong” tasting but quite solid loaf which is worth getting to like. Alternatively you can always mix it with a strong white flour to make a lighter loaf. Whilst it is very good for yeast and soda bread, it can also be used for biscuits, fruitcakes, short crust pastry, pancakes and crumbles.
It can always be mixed half and half with a normal white flour for these items to make them lighter. Our Coarse quality flour is very good for coating white fish for shallow frying instead of the traditional oatmeal.
Our flour is available in three grades, fine, medium and coarse and in four sizes, 500g, 1.5kg 3kg, and 20kg. All four sizes are only available at Bursledon windmill itself, dependant upon stocks. 20kg bags need to be ordered in advance.
Bursledon Windmill Recipe Book is currently being revised.
For wholesale prices please contact Bursledon Windmill via Hantsdirect tel 0845 603 5635.
Following the recent restoration of Bursledon Windmill, we are not currently selling flour. We hope to be producing stoneground wholemeal flour in Summer 2015, so keep an eye on this page for updates.