Plain Bread  Bagels  Oat Bread
 Wholemeal Bread  Mixed Grain Bread  Bran Muffins
 Golden Corn Loaf  Millet Tartlets   Croutons
Pea & Tomato Soup  Bean Soup  Pea Soup

Quick Soy Milk

 Soy Butter

  Soy Cream

 Quick Soy Cheese


 Basic Ingredients to make Plain bread

2 Cups (300 g) unbleached flour

1 cup (150 g) wholemeal flour

1 teaspoon salt

2 teaspoons bread improver

1 teaspoon (20 g) skim milk powder

2 teaspoons (7 g) dried yeast

1 teaspoon oil

1 1/2 cups (375 mL) hot water

1 tablespoon milk


 1. Mix all dry ingredients together.

2. Add oil and hot water, mix to a soft dough.

3. Cover closely with plastic food wrap.
Allow to stand in warm place 20 minutes.

4. Turn on to lightly floured surface and knead until just smooth.

5. Set oven to 230 C.

6. Shape into loaf and place into prepared loaf pan.

7. Brush top with water and stand in warm place
until dough doubles in size.

8. Glaze with milk, place in oven and cook 20 minutes at 230 C. Reduce oven to 200 C and continue baking 10 minutes until
golden brown and sounds hollow when tapped

9. Cool 5 minutes in loaf tin before turning on to cake cooler.



 Golden Corn Loaf

Follow recipe for Quick Bread. Omit 1/2 cup wholemeal flour. Add 1/2 cup (75 g) polenta or corn flour. Grease loaf pan and sprinkle 3 tablespoons extra polenta into pan. At step 8 glaze with milk and sprinkle with 2 teaspoons extra polenta.

Oat Bread

Follow recipe for Quick Bread. Omit 1/2 cup wholemeal flour. Add 1/2 cup (50 g) milled oats. Grease loaf pan and sprinkle 3 tablespoons milled oats into pan. At step 8 glaze with milk and sprinkle with 2 teaspoons milled oats.


Wholemeal Bread Ingredients

25 g fresh yeast

400 ml warm water

6 cups (675 g) wholemeal flour

2 teaspoons salt

1 tablespoon (15 g) butter


1. Blend yeast in 400 ml warm water until disolved. Leave in a warm place for 10 minutes or until dissolved and frothy.

2. Mix together wholemeal flour and salt.

3. Rub butter in with the mixture.

4. Add yeast liquid and mix to form a firm dough, adding extra flour if it is too sticky to handle.

5. Knead thoroughly until smooth and elastic. Shape the dough into a ball and place inside a large oiled polythene bag and
leave to rise until double in size.

6. Knock back (punch down) and knead until the dough is firm.

7. Shape into loaves or rolls. Cover and prove (let it rise).

8. Bake in hot oven 220 C, for 40 minutes for a large loaf, 30-35 minutes for small loaves, or 15-20 minutes for rolls.


 Mixed grain bread ingredients

1 tablespoon (14 g) dried yeast

1 tablespoon (20 g) sugar

1 3/4 cups (375 mL) warm water

1 3/4 cups (265 g) wholemeal flour

1 cup (150 g) flour

1/4 cup (50 g) kibbled wheat

1 teaspoon salt

1/4 cup (20 g) bran

1 tablespoon (20 g) butter


1. Mix yeast with sugar and 2 tablespoons (40 mL) extra water, cover and allow to stand until frothy, approx 10 minutes.

2. Mix dry ingredients. Rub in butter.

3. Add yeast mixture and water and mix into a soft dough.

4. Turn on to lightly floured surface and knead until dough is smooth and elastic.

5. Return dough to mixing bowl. Cover and prove in warm water place until doubled in size.

6. Turn on to floured surface, knead and shape into loaf, place in pan and press into corners.

7. Prove in warm place until doubled in size.

8. Set oven at 220 C.

9. Bake at 220 C for 20 minutes. Reduce temperature to 180 C and continue cooking for further 10-15 minutes.

10. Bake until brown and sounds hollow when tapped.

11. Remove from pan immediately and cool on cake cooler.


 Ingredients to make Bran Muffins

500 g plain flour

250 g sugar

45 g baking powder

10 g salt

150 g bran

5g Mixed spice

200 g saltanas

100 g treacle

4 whole eggs

750mL milk


1. Set oven at 180 C

2 . Prepare a muffin baking tray

3. Beat eggs well, add sugar.

4. Mix in flour, treacle, baking powder, salt, bran,
mixed spice, and saltanas together.

5. Add in the milk and mix into a smooth dough.

6. Separate dough into equal portions on the tray.

7. Sprinkle the muffins with extra bran and bake in
oven for 25 minutes.


 Ingredients to make Bagel

1350 grams bread flour

45g yeast

10g sugar

20g salt

55g water

110g cornmeal


1. Turn oven on at 190 C.

2. Dissolve yeat in water and add sugar.

3. Knead all ingredience into a smooth dough.

4. Place on tray with cornmeal.

5. Shape the dough to bagels and let rise for 45 minutes.

6. Place them in the fridge for one hour.

7. Put the bagels in boiling water and wait until they rise on top.

8. Liberally sprinkle with different toppings such as sesame
seeds or poppy seeds.

9. Place on baking tray and bake at 190 C until a brown colour.


 Ingredients to make Millet Tartlets

1 3/4 cups (200g) millet flour

13/4 cups (200 g) caster sugar

8 eggs

Pinch salt

Finely choped zest of 2 lemons

1.5 litres boiling milk


 1. Set oven at 220 C.

2. Put millet flour, caster sugar and 8 beaten eggs into a bowl.

3. Work the mixture well and add a generous pinch of salt and the lemon zest.

4. Add 1.5 litres boiling milk and mix well.

5. Poor the mixture into small plain round buttered moulds.

6. Cook for 25-30 minutes in the oven at 220 C.


 Ingredients to make Pea Soup

 1/2 cup (100 g) milled split peas

1 L (4 cups) Meat Stock

6 shakes pepper

1/4 turnip (35 g)

2 stalks (200 g) celery

1/2 carrot (65 g)

1 onion (125 g)

1 sprig fresh mint or 1/4 teaspoon dried mint

1 piece bacon or bacon bone

1 pinch bicarbonate of soda

1 tablespoon (10 g) flour

12 Croutons


 1. Place peas in stock.

2. Wash, peel and chop vegetables.

3. Place all ingredients except flour and croutons in saucepan.

4. Bring to the boil, and simmer 30-40 minutes or until all vegtables are tender.

5. Remove bacon bone, puree soup or use a electric blender. Return to saucepan.

6. Blend flour with 1/4 cup of cold water, add to soup.

7. Stir until boiling and simmer 1 minute.

8. Adjust flavour and consistency if necessary.

Serve with croutons.



 Bean Soup

Follow recipe for Pea Soup. Omit split peas. Use 1/2 cup (100 g) milled haricot or lima beans. Add 2 diced tomatos (250 g) at Step 2.

Pea and Tomato Soup

Follow recipe for Pea Soup.
Add 2 tomatoes (250g) diced, at Step 3.


 Method How to prepare Croutons

1 slice stale bread, I cm thick

4 tablespoons (80 mL) oil


 1. Remove crusts and cut bread into 1 cm cubes.

2. Heat oil in frying pan.

3. Fry cubes of bread until golden brown.

4. Drain on absorbent paper.


Ingredients to make Quick Soy Milk

1lb soy flour (not ground too finely)

3 quarts cold water


1. Combine ingredients and boil for 25 minutes.

2. Strain.

3. Sweeten and salt to taste.

NOTE: Do not sweeten for cooking.
Quick Soy Milk keeps fresher longer before sweetener is added.


Ingredients to make Soy Butter

1/2 pint water

2 tablespoons soy flour

1 pint soy oil (or other)


1. Mix together water and soy flour.

2. Put in heavy iron frying pan and boil for 5 minutes or until thickened.

3. Strain into mixing bowl.

4. Pour in soy oil (or other) very slowly, beating constantly.


Ingredients to make Soy Cream

1 pint rich soy milk

1 pint soy oil (or other)


1 heaped tablespoon soy flour

1/2 pint water

1 pint soy oil (or other)


1. Place in a mixing bowl soy milk and soy oil (or other).

2. Pour in the oil in a very small stream, beating constantly until the cream is the desired thickness.


1. Place soy flour and water in frying pan, stirring with pancake turner.

2. Let boil until thickened (5 mins plus) then strain and proceed as above - beating on oil.


Ingredients to make Quick Soy Cheese

1 cup soy flour

Juice of 2 lemons

3 cups water


1. Bring water to boil.

2. Mix flour to paste with cold water.

3. Beat for one minute with egg beater and add to boiling water.

4. Cook for about 5 minutes.

5. Add lemon juice and set aside to cool.

6. Strain curds through cheesecloth.


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