Heage Half and Half Loaf        

350g of Heage Wholemeal Wheat Flour

350g of Heage White Wheat Flour

25g of fresh yeast 

a teaspoon of sugar

salt to taste

25g of butter

½ litre or (18 fluid oz) of warm water

2 loaf tins approx. 9 x 5 inches, well greased 

(or 2 x 2lb loaf tins).

If using a bread-making machine please follow the manufacturer’s instructions.

Use the traditional bread making method as follows;

Crumble the yeast into the warm water and add the sugar. Stir and leave in a warm place. Combine all the other ingredients, flour, salt and butter (rubbed in). Add the yeast mixture and mix well until the liquid is absorbed and a smooth dough is made. Knead for 5 minutes using a dough hook if you have a mixer (or 10-12 minutes by hand).

Cover and leave to rise in a warm place for 1 hour.

Knock back and knead for 3 – 5 minutes place in greased loaf tins and rise for a further 20 – 30 minutes in a warm place.

Bake for 40 mins in a hot oven. 200º C, Gas 6.

Recipe by courtesy of Mrs J  Harrison of Fritchley.

Heage Bran & Fruit Loaf

100g or 4oz of Heage Wheat Bran

100g or 4oz of caster sugar or soft brown sugar

275g or 10oz of mixed dried fruit

300ml or ½ a pint of milk

100g or 4oz of self-raising flour (if using Heage White flour add ½ a tsp of baking powder)

Put the Heage Bran, sugar and dried fruit into a large basin and mix them all together well.

Stir in the milk, mix well and leave for 20 – 30 minutes while the bran and fruit soak up the milk.

Sieve the flour into the mixture and stir well until all the flour is incorporated.

Pour the mixture into a well greased 2lb (900g) loaf tin.

Bake in a moderate oven, 180º C, 350ºF or Gas Mark 4 for about 1 hour.

Test by inserting a warm skewer – if it comes out clean the loaf is cooked. If not bake for a further 5 – 10 minutes as required.

Leave to cool for a while in the tin. When cool enough to handle turn out on to a wire tray.

Rhubarb Wagon Wheel Cake

Ingredients:

2 oz (50 gm) margarine

2 oz (50gm) castor sugar

1 Medium egg

5 oz Heage Wholemeal Wheat Flour (sifted) + teaspoon of baking powder

2 rhubarb sticks -cut into short lengths to suit tin

Milk

Method:

Cream margarine and sugar until light and fluffy

Beat in the egg adding a little flour gradually

Gently fold in the remaining flour using a little milk if necessary to give a stiffish mixture.

Place mixture into a well greased 7" tin 

Place rhubarb gently on mixture using spoke and tread pattern (see photo)

Cook in a moderate oven 180º C -350º F -gas mark 4 for 20 mins. 

Recipe by courtesy of  Mrs M Ollerenshaw of Moorgreen

Rich Cheesy Biscuits

100 grams (4 oz) Heage White Wheat Flour

100 grams (4 oz) butter chopped into small cubes

100 grams (4oz) extra mature cheddar cheese-finely grated

1 level teaspoon of dry English mustard

Sesame and poppy seeds (optional)

Beaten egg

Makes 24

Grease 2 baking sheets

Pre heat oven to Gas Mark 5, 375 F, 190 C

Combine flour, butter, cheese and mustard into a pastry by hand or in a processor.

Add some egg if pastry does not combine well.

Place in refrigerator for 30 minutes.

Roll out fairly thinly and cut into shapes, place on to baking sheets, prick well with fork and spread with beaten egg and a sprinkle of seeds as required.

Bake for 10 – 15 minutes until browned.

Recipe courtesy of Mrs J Symonds of Shepshed