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Woodbridge Tide Mill and The Cake Shop launch cookbook

PUBLISHED: 18:02 23 May 2014 | UPDATED: 18:02 23 May 2014

Martin and David Wright from the Cake Shop in Woodbridge demonstrating how to make bread at the Woodbridge Tide Mill.

Martin and David Wright from the Cake Shop in Woodbridge demonstrating how to make bread at the Woodbridge Tide Mill.

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Woodbridge's iconic working Tide Mill has collaborated with the town's much loved bakery, The Cake Shop, on a cookbook filled with delicious recipes and fascinating facts.

The recipes have been created by Christine Wright from The Cake Shop and Anne Barratt from the Tide Mill and uses interesting recipes and facts to dispel a few myths around wholemeal flour. Not only does it explain why wholemeal flour is the healthiest option, but it also demonstrates the remarkable versatility of wholemeal flour through the variety of tasty recipes.

Nigel Barratt, miller and trustee of the Tide Mill Living Museum said: “Many people may think that that all you can really do with wholemeal flour is bake heavy, stodgy bread, but it’s far more versatile.

“Most flour produced in modern roller mills has all the bran and most of the nutrients in the wheat germ removed in the process. Our stone ground wholemeal flour uses 100% of the whole grain. The slow and gentle milling process leaves all the goodness in the flour and makes it the healthiest and most natural of all wheat flours. It’s tasty too, with a characteristic nutty flavour that works really well in bread, cakes, pastry and biscuits!”

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