Recipes

Recipes using Burton Mill flour

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Banana and walnut loaf

75g soft margarine

110g soft brown sugar

1 large egg, beaten

Grated zest of 1 orange

Grated zest of 1 lemon

110g wholemeal flour

110g self-raising flour

3 tsp baking powder

4 medium bananas, mashed

50g walnuts, roughly chopped

 

 

Preheat the oven to 180oC. Grease and line a medium loaf tin. Place the margarine, sugar and egg in a large bowl. Sift in the flours and baking powder. In another bowl, mash the bananas. Whisk together the sugar, margarine and flours. Add the grated orange and lemon zest, then the bananas and the walnuts. Spoon into the loaf tin. Bake in the centre of the oven for 50-55 minutes or until a skewer comes out clean. Remove from the loaf tin and cool on a wire rack.

Apple and raisin crumble

250g wholemeal flour

150g golden caster sugar

100g butter

4 large cooking apples, peeled and sliced

100g sultanas

Grated zest of 1 orange

Preheat the oven to 180oC. Grease a shallow oven-proof dish. Mix together the flour and sugar. Rub in the butter until the mixture resembles breadcrumbs. Slice the apples and arrange in the dish. Sprinkle over the sultanas and grate the orange zest evenly over the fruit. Pour the crumble mixture over the fruit and arrange evenly. Bake for 40 minutes until golden brown.

Wholemeal bread

 

300g wholemeal flour

200g strong white flour

10g salt

10g dried yeast

325ml warm water

1 tsp brown sugar

Sunflower oil to grease the loaf tin

Preheat the oven to 210oC. Oil a 900g non-stick loaf tin. Mix the flours together and add the dried yeast, making sure it is well mixed into the flour. Sprinkle in the salt and mix well. Add the sugar to the warm water and stir well. Add the water to the flour mixture gradually and combine to form a dough which leaves the bowl clean. Knead the dough for 10 minutes. Leave in the bowl, covered with a cloth, for about an hour or until double in size. Remove from the bowl and knead again for a couple of minutes until the dough is smooth. Form it into a loaf shape and place in the loaf tin. Cover with a cloth and allow to rise again for about 45 minutes. Bake in the oven for 25-30 minutes. When cooked the loaf should sound hollow when tapped on the base. Remove from the tin and leave to cool on a wire rack.

 

Fig and walnut bread

 

200g wholemeal flour

300g strong white flour

8g salt

12g dried yeast

300ml warm water

1 tsp brown sugar

5 dried figs, chopped

30g walnuts, chopped

Sunflower oil to grease the loaf tin

Preheat the oven to 210oC. Oil a 900g non-stick loaf tin. Follow the method for wholemeal bread until the dough has risen and doubled in size. Remove the dough from the bowl and flatten out. Sprinkle over the surface some of the fig and walnut pieces. Fold over the dough and knead the pieces into the dough. Repeat until all the figs and walnuts are mixed evenly into the dough. Form the dough into a loaf shape and place in the loaf tin. Allow to rise for about an hour and a half and then bake in the oven for 30 minutes. Turn out onto a wire rack to cool.

Scones

 

110g wholemeal flour

110g self-raising flour

1 tsp baking powder

40g butter

30g caster sugar

150ml milk

A pinch of salt

Preheat the oven to 220oC. Grease a baking sheet. Mix the flours and the baking powder in a bowl and rub in the butter. Stir in the sugar and salt. Then add the milk, a little at a time, using a knife to mix it in. If the dough becomes too sticky sprinkle in a little more flour. Remove the mixture from the bowl and knead to form a soft dough. Roll out the dough to a thickness of 2cm and use a 5cm cutter to cut out the scones. Place them on a greased baking sheet and bake in the oven for 12-15 minutes until golden brown. Cool on a wire rack and eat when still slightly warm. They are best eaten fresh from the oven but they can be frozen when cold and then defrosted and warmed in the oven very successfully!

Irish tea bread

 

110g raisins

110g sultanas

110g dried apricots, chopped

75g soft brown sugar

300ml black tea (replace 50ml with Grand Marnier for extra flavour!)

75g wholemeal flour

75g self-raising flour

2 tsp baking powder

1/2 tsp mixed spice

1 egg, beaten

Preheat the oven to 160oC. Grease and line a medium loaf tin. Combine the fruit and sugar in a large bowl and add the tea. Stir well and leave overnight to soak. The following day add the flours, baking powder and mixed spice. Stir well and then add the beaten egg. Mix well and spoon into the greased and lined loaf tin. Bake for 75 minutes or until a skewer comes out clean.