Kersey Mill Flour will be on sale from the Mill,
The Miller's Kitchen and The Suffolk Craft Shop as from 1st June 2022!
• Kersey Mill White • Whole Grain • Milestone Flour • Bran
All available in 1.5kg bags.
Kersey Mill Flour
To celebrate our 10 year anniversary at Kersey Mill, we are delighted to announce the watermill is now back in operation and producing quality, traditional stone-ground flour after over 100 years!
Restoring the Mill has been a labour of love for us and our incredible team of volunteers, since work began in 2013.
Read on to find out more about Our Story, Price List, Provenance, Traditional Milling and Tips for Baking ....
Kersey Mill Flour is traditionally stone ground from locally sourced grain and packaged on site by our dedicated team. We know you’ll just love the quality and flavour that our products will bring to your baking!
Fine White, 1.5kg...... £8.75
Whole Grain, 1.5kg.....£6.75
Kersey Mill Flour has been produced from locally grown Organic Wheat, supplied by:
Shimpling Park Farm near Lavenham
Milling in the traditional way, our stones mill slowly and coolly. The whole grain is used, including the husk (or bran) and the wheatgerm. We are exempt from regulations which require most modern mills to artificially add back certain nutrients to their plain white or brown flour.
To produce our Fine White, Milestone and Bran we sieve the Whole Grain, separating it into very fine endosperm (Fine White), not so fine (Milestone) and then Bran.
The flour is available in four grades:
Fine White – like a plain flour, but wholemeal that has been sieved, suitable for most baking purposes: bread, savoury pastry, pizza bases, biscuits and cakes.
Milestone – coarser that the Fine White, ideal for: bread, pasta, pizza and biscuits.
Whole Grain - coarser texture with identifiable pieces of bran, ideal for: heavier bread and other bakery products. Start by mixing 50/50 with your normal all-purpose flour.
Bran - Wheat bran is a source of fibre. It is used most often as a remedy for constipation and other bowel disorders, but it can also be used in brewing, nutrition bars and beauty products.
With our Whole Grain Flour, there are no additives, improving agents, preservatives, enzymes, or bleaching agents in any of our flour. Nothing added and nothing removed, just the natural grain that has been a staple of mankind’s diet for at least 10,000 years.
Tips for Baking
Here are a few quick tips to convert your favourite recipes to whole grain:
In cookies, scones, pancakes, muﬃns, and quick breads (like banana bread), feel free to substitute whole grain ﬂour for all-purpose ﬂour one-to-one, without making other changes.
In yeast breads that need to rise, feel free to substitute whole wheat ﬂour for half of the all-purpose ﬂour one-to-one, without making other changes.
To make yeast breads 100% whole wheat, add an extra 2 teaspoons liquid per cup of whole wheat ﬂour, and let the dough rest for 25 minutes before kneading.
White whole wheat ﬂour and fresh whole wheat ﬂour tend to have the sweetest, mildest ﬂavours.
Work your way up slowly, gradually replacing more and more of the all-purpose ﬂour with whole grain ﬂour.
For a sweeter ﬂavour, replace 2-3 tablespoons of the liquid with orange juice.