Pann Mill bread

Pann Mill is a restored flour mill in the centre of Wycombe that sells locally-grown flour and has a wonderful secret garden.

The wonderful garden that surrounds Pann Mill is a perfect hiding place in the corner of the vast green Rye parkland in the town.

It was saved by a group of volunteers, who lovingly restored the building and the gardens, and open the mill regularly to grind wheat into flour, which they then sell.

I love loafing in these quiet little gardens, watching the moorhens paddle about on the millstream, so buying a bag of flour and making my own wholewheat rolls struck me as a rather fun thing to do.

Here’s my recipe for Pann Mill rolls (as ever, it involves my trusty breadmaker, as I have better things to do with myself than knead bread, believe it or not). It’s a 50% wholewheat recipe, as I find 100% wholewheat does not rise as well.

Ingredients:

1 tsp yeast
250g strong wholemeal flour
250g strong white flour
1 1/2 tbsp sugar
25g butter
1 1/2 tbsp milk powder
1 1/2 tbsp salt
360ml lukewarm water

1. Place all the ingredients together in the order they are listed in your breadmaker, and set on the dough only wholemeal setting to knead.

2. When the dough is ready, roll it out onto a floury surface and separate into rolls the size of a flattened tennis ball. Place on a baking tray and leave to prove for 20 minutes somewhere warm.

3. Place the rolls in the oven at 220 degrees for twenty minutes or until golden brown.

Pann Mill has a website which explains more about the history of this lovely little secret world in Wycombe, and gives dates for the next open day as well.