This receipe makes 2 small wholemeal rolls.
| Ingredients | ||
| 100g | Crabble Corn Mill Stoneground Wholemeal Flour | |
| 25g | Strong white flour | |
| 3g | Salt | |
| 3g | Instant yeast | |
| 10g | Unsalted butter | |
| 80ml | Tepid water | |
| Olive oil for kneading | ||
| Method: | ||
| 1 | Put flours into a mixing bowl with slat, yeast, butter, and mix adding water a bit at a time (you may not need it all). | |
| 2 | Make into a dough, soft but not soggy. | |
| 3 | Put a little olive on surface and knead for 5 minutes. | |
| 4 | When dough feels soft and silky put into a bowl and cover with a tea towel or clingfilm for 1 hour. | |
| 5 | When risen, fold in half and knead again. | |
| 6 | Roll into a sausage shape. | |
| 7 | Cut into 2 or 3 pieces, place on a baking tray and cover with clingfilm again for an hour to rise. | |
| 8 | Pre-heat over to 220°C/430°F/Gas Mark 7. | |
| 9 | Lightly rub flour over proved dough. | |
| 10 | Bake for approximately 20 minutes - but keep an eye on it! | |
Double quantities for more rolls
White flour can replace wholemeal
Crabble Corn Mill is participating in this initiative to promote the museums of Kent to a younger audiance. Wheels of Time is a partnership of around 88 museums and heritage sites in Kent, Essex and Surrey developed to promote education in history and heritage among young children. This purpose is achieved by running a scheme to encourage children, between the ages of 5 and 11, to visit museums and heritage sites in Kent. Normal admission charges to the mill will apply.