At Wessex Mill, they collect the best local wheat from the farms surrounding them, with high-quality gluten that they sample themselves before using it to make flour. As a small family mill, Wessex Mill can try different batches of wheat from separate farms to see what works best.
With over 100 years of milling, this small family business, based in Oxfordshire, is currently on its fourth generation of millers. One of the things that makes Wessex flour stand out is the way they roll their flour – they use a traditional roller milling process that mills the flour slowly, so it does not overheat or damage the protein.
At Springvale Foods, we supply a comprehensive collection of wholesale Wessex Mill Flour for sale, including plain flour, white bread flour, seed bread flour and wholemeal flour. Here are some of our best-selling Wessex Mill flour:
Wessex Mill Strong White Bread Flour
“Makes a perfect, well-risen loaf. Good crumb, texture and taste.”
Looking to make the perfect loaf of bread? With this flour, you will achieve a lovely crusty outside and a soft fluffy inside. But it doesn’t stop there, this bread flour will also deliver incredible taste. Whether you use this flour by hand or in a bread maker it is always consistent.
Wessex Mill Six Seed Bread Flour
“The appearance of the loaf was most attractive and enticing.”
As an award-winning flour, you expect a good performing product, and it is exactly what you get. With an incredibly balanced proportion of seeds, this flour makes for a light and hearty loaf of bread. Versatile in its use, not just perfect for making a loaf of bread but you can also experiment with rolls, bagels or even brioche.
Top tips to making the perfect bread using Wessex Mill flour.
Starting with an easy bread recipe. All you will need is:
- 500g of Wessex Mill flour of your choice
- 10g of Salt
- 10g of Fresh Yeast
- 250g of Water
Start by mixing all the ingredients together in a mixing bowl until the dough is slightly sticky to the touch.
Then, knead the dough until it becomes soft and silky. And let it rest for 30 minutes or at least doubled in size (remember to work the dough on a clean flat surface).
Line a baking tray, punch the air out and pull the dough in on itself. After, mould the dough to your desired shape and wait another 30 minutes.
Place it in the oven for 30 – 35 minutes at about 220c.
After these four easy steps, you will have an incredible loaf of bread and a delicious smell running through the house.