Miller Mac Mumford’s Muffins
Ingredients
½ 1b (225g) wholemeal flour
½ 1b (225g) strong white flour
1 ½ teaspoons salt
2 teaspoons easy-blend dried yeast
1 teaspoon sugar
2 oz (50g) butter
8 fluid oz (250ml) warm milk and water
Stainsby Mill
Recipe Booklet
Method
 Sift the flour in a large bowl
 Rub in the butter and mix in the yeast, salt and sugar
 Make a well in the centre and mix in the warm liquid with a wooden
spoon and beat well until smooth and elastic
 Cover and prove in a warm place for 50 minutes until doubled in bulk
 Turn out on to a well-floured board and knead, adding more white
flour if necessary to make the dough easy to shape
 Shape the dough into a thick sausage shape and divide into 8 to 10
portions about ¾ inch(2 cm thick)
 Put on to a greased baking sheet, cover and leave in a warm place
for 30 to 40 minutes until springy to touch
 Warm a griddle gently and grease lightly with lard or oil then place the
muffins carefully on the griddle and cook for 8 to 10 minutes on a
moderate heat until golden brown underneath
 Turn and cook the other side
 Cover and place in a warm oven if cooking in batches
 Serve warm with butter and jam or toasted
Stainsby Mill - Hardwick Estate
Doe Lea
Chesterfield
Derbyshire
S44 5QJ
Follow us on:
Tel:
01246 858400
Web: www.nationaltrust.org.uk/hardwick
Email: [email protected]
Reg. Charity No. 205846
Our flour is
milled in the
original 1850s
water powered
corn mill at
Stainsby on the
Hardwick Estate
Spelt Bread
Ingredients
1 lb (500g) spelt flour
½ oz (15g) fresh yeast
1 teaspoon sea salt
1 teaspoon honey
3 tablespoons olive oil
12 fluid oz (350ml) warm water
Wholemeal Bread
Ingredients
1 lb 4oz(570g) wholemeal flour
2 teaspoons easy-blend dried yeast
2 teaspoons salt
1 teaspoon light brown sugar
1 oz butter or margarine
14fluid oz (400ml) warm water
Method
 Place the flour in a large bowl and rub in the butter or margarine
 Mix in the yeast, salt and sugar
 Make a well in the centre and mix in the warm liquid with a wooden
spoon, then use you hand to make a smooth dough. You may add
more water if all the flour has not been absorbed
 Knead the dough for 5 to 10 minutes until it is smooth and elastic
 Place the dough back in the mixing bowl and cover with a clean tea
towel leave to rise in a warm place for 30 to 40 minutes
 Divide the dough between two, 1lb bread tin or place in 1large 2lb loaf
tin and dust with flour and allow to rise in a warm place until the
dough reaches the top of the tins
 Heat oven to 200°C degrees or gas mark 6
 When the oven is hot, bake small loaves for 30 minutes and large
loaves for 40 minutes. Turn the loaves out of the tins, turn upside
down and return to the oven for 5 to 10 minutes to crisp the bottom
and sides
 Remove from the oven and cool on a wire rack
Method
 Place the flour in a large bowl
 Blend yeast and honey and half the water & mix thoroughly into the
flour
 Dissolve the salt in the remaining warm water and add to the flour,
followed by the oil to form a sloppy dough
 Mix vigorously for 15 minutes with a wooden spoon
 Either divide the dough between two large greased bread tins or for a
slipper loaf cut the dough in half and shape into two ovals and place
on two large greased baking sheets
 Dust with flour and allow to rise in a warm place for 20 to 25 minutes
 Heat oven to 180°C degrees or gas mark 5
 When the oven is hot, bake tin loaves for 40 to 45 minutes and
slipper loaves for 30 to 35 minutes