Try out these simple recipes to give you a flavour for cooking


    • 1 Ilb 4 oz(600g) of self-raising Flour
    • 2 Ilb 8 oz (1200g)of Wheatmeal
    • 1 tablespoon of Wheatgerm
    • 1 teaspoon of Salt
    • 1 teaspoon of bread Soda
    • 11/2 litres of buttermilk


1.   Sieve the flour into a bowl and add the wheatmeal, blend the two together.
2.   Add the wheatgerm, salt and bread soda.
3.   At this stage it is imperative that you continually raise you’re your hands while rubbing through the ingredients. This allows you to get plenty air circulating and will give a lovely light bread.
4.   Make a well in the centre of the flour; pour in nearly all of the milk.
5.   Mix to a loose wet dough, adding more milk if necessary.
6.   Put straight into a greased bread tin.
7.   Cut a line along the top of the dough to allow the cracks in the bread to come together during baking.
8.   Bake in a fairly hot oven(180 Degrees Celsius) for about an hour.
9.   Pop from the tins and tap the end of the bread, which should give you a hollow sound.
10.   Leave on a wire tray to cool and enjoy.


    • 600g (1Ilb 4oz) Stoneground Brown Wholemeal Flour
    • 600g (1Ilb 4oz) Plain White Flour
    • 2 teaspoons of Salt
    • 2 Teaspoons of Bread Soda(bicarbonate of Soda) Sieved
    • 1 litre of buttermilk
    • Preheat oven to 200C/400F/GAS 8


1.   Mix all the dry ingredients together in a large wide bowl.
2.   Make a well in the centre and add ¾ of the buttermilk.
3.   Using one hand stir in a full circle starting in the centre of the bowl working towards the outside of the bowl until all the flour is incorporated.
4.   The dough should be soft but not too wet and sticky.
5.   When it all comes together turn it out onto a well floured board.
6.   Wash and dry your hands. Roll the dough around gently with floury hands for a second, just enough to tidy it up.
7.   Flip over and flatten slightly to a depth of 5 cm.
8.   Sprinkle a little flour onto a baking sheet and place the loaf on top of the flour.
9.   Cut a deep cross on the loaf, prick in the four corners to let the fairies out,
10.   Bake in the preheated oven for 40-45 minutes until the bread is cooked.
11.   The loaf will sound hollow when tapped
12.   Cool on a wire tray & enjoy with a cup of tea!


    • 32 oz of Self-Raising Flour
    • 3 oz of Spreadable Butter
    • 3 oz of Sultanas
    • 3 oz or Granulated Sugar
    • 500 ml of Milk
    • 1 Egg


1.   Sieve the flour into a bowl and add the spreadable butter.
2.   Break down the Butter into the Flour until all the lumps are gone.
3.   Raise your hands occasionally and try and keep the mixture cool by mixing lightly. If your mix is heavy your scones will be heavy.
4.   Add the sultanas and the sugar add blend them into the dry mixture.
5.   Crack the egg into half the milk and whisk lightly.
6.   Pour into the dry and with an open claw like hand mix slowly from the outside into the middle.
7.   Gradually adding milk until you have all the dry mix wet. Don’t have the mixture too wet or it will be hard to cut the scones later.
8.   Knead the wet mixture on a lightly floured board shape and cut strips or whatever size scones you prefer.
9.   Place on a baking tray and glaze with milk (Dip into sugar if you like your scones crusty).
10.   Cook in the pre heated Oven at 180 degrees Celsius for about 20 mins.
11.   Leave on a wire tray to cool and enjoy.


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