Buy Organic White Wheat Flour
Dinkel / Spelt White Flour with a Touch of Bran
Organic white Wheat Flour with a touch of bran (25 kg)
Organic white Wheat Flour with a touch of bran (20 kg)
Milling Seconds
Jerome's Wholemeal Wheat Bread
Add each shaped piece to a floured tea towel sitting in a bowl/basket for rising.
Place in the fridge and let proof for 2-24 hours. (explore different flavours, allowing longer and shorter proof time in the fridge), heat your oven to 260°C, add the loaves from the fridge by dusting the top and flipping from the bowl/basket into the hot pan. Score some cuts into the dough before quickly adding the sealed lid back on, and bake covered for 21 min on a lower heat of 230°C. After 21 min remove the lid and bake for a further 15-20 min or until you lift the loaf and tap the bottom and hear a nice sounding drum.
Carol's flat Breads
Split into 8 equal balls and roll out to about 24 cm rounds - use plenty of flour to do this.
When I get to four left to roll, I put my heavy bottom pan on the stove top to heat – I use a medium heat.
Cook each bread like this: Watch the bread and when you see little air bubbles appearing in the bread turn it (takes 15-30 seconds and the bread goes a little darker), cook on the other side for the same time (it depends on your pan and your heat how long). Then flip over again and use a fish slice to push the bread onto the surface of the pan (only for about 10-15 seconds) – it should get air bubbles in it that you keep pushing down (but this depends on your flour and is not essential); turn over and do the same to the others side. Put the bread on a rack and cover with a tea towel. Repeat with the other seven breads, stacking them on top of each other under the tea towel.
The breads will stay fresh for a couple of days if sealed in a plastic bag but I put mine in the freezer while they are still warm and take them out to make in the mornings for lunches. They only take a couple of minutes to defrost on the bench.
I spread either chutney or pesto on the bread and fill with salad vegetables. They are nice with hot egg in them also. You can use them for spring roll wrappers and deep fry them, but personally I like them for lunch with salad in them.
Dinkel Bread
Dinkel flour can be used in exactly the same way as wheat flour – just replace the flour in any recipe with Dinkel flour. It might soak up a bit more water. Dinkel flour does not like a lot of beating, better stir the dough gently.
Organic Dinkel/Spelt Wholemeal Flour* (5 kg)
Organic Barley Flour* (20 kg)
Organic Barley Flour* (5 kg)
Organic Barley Flour* (25 kg)
Organic Dinkel/Spelt Wholemeal Flour* (20 kg)
Organic Rye Flour* (5 kg)
Organic Wholemeal Wheat Flour (2 kg)
Buy Certified Organic Wholemeal Wheat Flour
Organic Barley Flour* (2 kg)
Organic Barley Flour* (10 kg)
Certified Organic Wheat Flours, Grain, Bran & Semolina
Wheat is mostly used for baking bread and cakes. There are 3 main types of wheat:
- So called biscuit wheat with a lower protein content ideal for cakes and pastries
- Durum wheat, a very hard variety for making pasta
- Hard or bread wheats with high protein levels and good baking characteristics.
All wheat products are BioGro certified
Buy your Wholemeal Dinkel/Spelt Flour now!
Organic Barley Flour* (15 kg)
Organic Wholemeal Wheat Flour (20 kg)
Organic Wholemeal Wheat Flour (25 kg)
Dinkel / Spelt flour
An easily digestible product having a pleasant nutty taste, ideal for bread, cakes, biscuits, scones, pizza base etc.
Organic Wholemeal Wheat Flour (15 kg)
Organic Wholemeal Wheat Flour (10 kg)
Stone ground flour milling process
What is meant by Biodynamic grain quality? Increasing concern is being felt today about the quality of food due to falling nutritional values and increasing toxic residue levels. The Biodynamic method addresses these issues as it includes the use of special preparations which aid the formation of an active humus build-up and hence lasting soil fertility without the use of synthetic chemicals. The results are seen in enhanced grain quality – such as baking score, storage life, etc.
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Barley
The grain is covered by an outer seed coat that covers the bran layer, a large starchy endosperm, and an oil-containing germ. The hull and bran are removed by a process called pearling. Once pearled it can be further processed to flour, semolina or flakes.
Barley flakes are ideal ingredients for muesli – or even an excellent replacement for oat flakes – they are sweeter with a lower fat content. Try making 'granola' - lightly toast with a few raisins, a drizzle of honey, sunflower or pumpkin seeds and perhaps some nuts.
Flakes need to breath, please open bags directly after arrival.
All Barley products are BioGro certified
About Grain Processing
Dinkel / Spelt
Dinkel (triticum spelta) has been grown on the farm for some 20 years, in fact Milmore Downs pioneered this crop and its demanding processing requirements. The old variety used ensures excellent quality. As an ancient grain it relates to wheat. It was previously widely grown in Europe but due to its low yield and difficult growing characteristics it has mostly been replaced by modern wheat.
Although Dinkel contains as much gluten as wheat its gluten (protein) molecule has a different composition, which is why many people who are allergic to wheat can eat Dinkel. If you have a wheat allergy though you may or may not be able to eat Dinkel. Just try a small amount first.
Dinkel flour is a wonderful easily digestible product having a pleasant nutty taste. It can be used for bread but also for the full range of baking (cakes and biscuits, scones, pizza bases...) in exactly the same way as ordinary wheat flour though the bread dough may take longer to rise.
Flakes need to breath, please open bags directly after you got them.
All spelt / Dinkel products are BioGro* certified.
Rye
the rye variety on Milmore Downs has developed over 30 years from four main seed sources.
Our rye is popular because it bakes well (typically falling number values are high). However, the baking qualities of rye flour are fundamentally different to those of wheat. This is due to the enzyme constituents - rye flour has amylum destructive amylases which hinders raising and therefore it needs to be baked using sourdough as the raising agent. Pumpernickel, made solely from rye flour and kibbled rye is a well known type of rye bread, but very often rye is mixed into bread made with other grains.
Our rye flour is a wholemeal flour and milled in Zentrofan mills which produced a very finely milled flour. Learn more about our grain processing.
Flakes need to breath, please open bags directly after you got them.
All rye products are BioGro* certified
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Baking with Rye
We personally like a wheat/spelt 80% rye 20% bread very much. The bread stays longer moist and is very tasty.
Friends of ours make a 100% rye bread. It needs a bit of patience to produce: recipe for about 4 loaves
Sourdough needs to be prepared or bought.
Grind 8 cups of Milmore whole rye or mix Milmore rye flour 2/3 with 1/3 of kibbled rye, add 1½ cup sourdough, gently stir to make a moist slurry, plenty of moisture activates the dough. Place it in a warm place, leave for 6-8 hours, cover to prevent surface drying.
Optional: Put 2-400 g of seed separately (linseed, sunflower, pumpkin etc) to soak at the same time.
The slurry will have risen and be well fermented containing plenty of air bubbles.
(Take out ½ cup sourdough starter for your next bread; add to this lukewarm water and 1 cup rye flour – drier consistency this time to slow fermentation processes. Leave for a while in the warm, then place your sourdough starter in the fridge for a fortnight for use in your next bread).
To your prepared dough add another 6 cups of rye flour, add 4-6 tsp salt, add the seeds you soaked earlier; gently stir to make a moist slurry.
Gently transfer the mixture into greased bread forms. They should be half full. Place in a warm place, cover to retain moisture and leave for 2-4 hours. Heat the oven to 220 degree C. Place the bread into the oven and pour some water for moisture onto the bottom of the oven. Bake for 10 mins, then reduce the temperature to 180 degrees and bake for about 45 min more. Open the oven door, but leave the bread in the oven to gently lose heat for 10 min. Take the tins out of the oven and tip out the bread. Check if cooked by knocking underside of bread – it should sound hollow. Place on a grid to cool off, then in an earthenware bread container with small air vent on top to keep your rye bread fresh for a fortnight.
Buy Wheat Semolina
BioGro Chook Wheat available
How to make Sourdough
1st day: stir 100 g of flour with 100 ml of lukewarm water in a jar, let it sit, covered, for 24 hours.
2nd day: add 50 g of flour and 50 ml of lukewarm water to the dough, stir and set aside, covered, for 24 hours. The yeast should begin to rise slowly. The dough should smell intensely sour and like yeast. The sour smell will decrease somewhat after a few days.
3rd day: add 100 g flour and 100 ml lukewarm water. Allow to sit for 24 hours, the smell should now go towards yeast and sour milk.
4th day: add 100 g of flour and 100 ml of water and stir. After 24 hours you have the finished leaven. The sourdough smells pleasantly sour and has a certain fruity note. If this is not the case and the dough smells more like rotten eggs, the lactic acid bacteria have lost the displacement competition and putrefactive agents have prevailed. Unfortunately, the product must be discarded.
Flour Freshly milled to order...
Buy Our Grain Products
We grow, harvest and process several varieties, all of which are available for purchase from this website.
Baking Rye Bread
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Buy Freshly Milled Flour, Grains and Other Cereal Products S...
Buy Freshly Milled Flour, Grains and Other Cereal Products S...
Organic kibbled Rye (15 kg)
Organic Wheat Flakes (15 kg)
Organic Barley Semolina* (15 kg)
Organic kibbled Barley* (15kg)
Organic Kibbled Wheat (15 kg)
Organic Barley Flakes* (15 kg)
Organic pearled Barley* (15 kg)
Organic Rye Grain (15 kg)
orgnic Wheat Grain (15 kg)
Courier charges and information
We are using Castle Parcles/Poste Haste
Courier charges
All courier weights are unfortunately gross weights (incl. about 0.5% packaging weight), courier companies are very strict. We will do our best for you and go to the limit! The steps for different weights are
2kg ($11), 5kg ($14), 15kg ($18), 25kg ($26). Mixed bags can be max 4kg, 14kg, 24 kg!!!
Orders for Waiheke Island can be send to KB Distrubutors ($23 + GST/up to 25 kg charge for forwarding to the Island).
If you order more than 150 kg, please write an email to milmoredownsnz@gmail.com.
Additional Rural Charges: Up to 15kg $8, 16-25kg $16. You may be able to avoid RD charges by collecting your delivery from one of the courier drop off points http://www.posthaste.co.nz/contact_us.html near you (when you order please write the full address of the drop off point as your delivery address).
Note: Since we live 80 km away from a courier drop off point, we aim to reduce our environmental impact by making sure that the vehicle taking couriers is reasonably full. As a result your order may have to wait a bit for the next courier run. Our main courier days are Mondays and Fridays. Thanks for your understanding.