One of England’s few remaining fully operational nineteenth-century windmills, Whissendine Windmill has towered over the village of Whissendine for more than 200 years. Today, fully restored, it produces plain, strong white and wholemeal flour. The Mill was built in 1809 by the Earls of Harborough of Stapleford Park to replace an earlier windmill. The tenant Millers were Arnold and Hayes.
Why not up your bread baking game by using the same flour the professionals do. This Strong Bread Flour is produced in Rutland at Whissendine Windmill, one of England’s few remaining fully operational nineteenth-century windmills. Whissendine Windmill supply local bakeries, including the well known Hambleton Bakery.
Ingredients: Organic Wheat Flour