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Cornmilling & Bread Making for Historical Events

Hands on History has a selection of traditional rotary and saddle corn querns (hand-operated corn mills) that all ages can use to try milling corn into flour.

Using traditionally ground flour supplied by us everybody can use their hands to mix together flour and water to make a simple dough. These can then be baked in our traditional bread oven or cooked over an open fire to produce a small unleaven 'loaf'. (unfortunatly due to modern hygiene rules these 'loaves' cannot be eaten by our apprentice bakers!)