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Leading the field in holistic nutrition 16
New mill uses locally grown grain
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NE of the benefits to come out of the lockdown is a big uptake in baking at home with the National Trust reporting visits to home bake pages increasing by almost 900% compared with the same time last year. Home bakers will be pleased to hear the region has a new mill. Dartington Hall Estate’s Parsonage farm is home to the new mill which is the culmination of many years work, based originally on “Grown in Totnes”, and now a partnership between Parsonage Farm, The Almond Thief and Apricot Centre. This project has been supported by The European Agricultural Fund for Rural Development LEADER Programme, LUSH and local support from the LEF “Community of Dragons” in Totnes. The mill is the first of its kind in the UK, a New American Stone Mill from Vermont and has started milling two types of locally grown wheat. One is grown at Huxhams Cross Farm in Dartington is a special wheat called YQ, which stands for “yield” and “quality”. This wheat was specially bred by Wakelyns Agroforestry, in collaboration with the Organic Research Centre. 20 varieties of wheat were crossed to create a diverse “population wheat” that is suited to an organic low input system. The YQ flour is fully organic and biodynamic and is perfect for making cakes and pastry, imparting a rich, nutty flavour. Although lower in gluten than “normal” bread flour, YQ flour can also be used to make a very decent loaf of bread, especially as part of a blend with some higher gluten flour. Dartington Mill is also milling EHO Gold organic wheat grown by Nicola and Richard Rogers from Higher Farm, Beeson, near Beesands. This is being used by The Almond Thief bakery in their new stoneground sourdough loaves. The silky-smooth and aromatic flour helps to produce a high-quality bread that is flavoursome and nutritious.. Andrew Heyn, the American mill maker said: “Freshly ground flour retains more flavour and aromas than pre-ground flour, translating to a more complex, aromatic, and delicious baked good. Stonemilling grinds the bran and germ into the flour along with the endosperm, keeping valuable nutrients in the flour. Coarser elements can be sifted out as you like to produce finer flours, which still retain some of the nutritional benefit of milling the whole grain. Granite millstones help to keep grain cool as it travels through the mill, protecting naturally occurring oils and nutrients. Buying whole grains presents an opportunity to work with local grain growers, and for those farmers to access a local market via a new avenue: your bakery. It’s good for you, your bread, and your community.” Dartington Mill is milling in small batches so freshly milled flour can be delivered to either The Almond Thief or the Apricot centre on a weekly basis. The flour is for sale directly from the Apricot Centre on their online shop www.apricotcentre.co.uk/shop, or email info@apricotcentre.co.uk or call Bob Mehew on 07507841158, and can be delivered locally. The flour will also be available from in other local outlets and Totnes Market on Friday, when it re-opens. It is also stocked in the small shop on Parsonage farm Dartington Hall. The Almond Thief bread is currently available for delivery through their website (https://www. thealmondthief.com/), or via the Apricot centre online shop. You can also buy their bread from The Kitchen Table (thekitchentable.org.uk) on Tuesdays and Wednesdays.
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