• How we Started

    See how we got started

    Warwick Bridge Corn Mill is at the heart of our community. With a journey steeped in history and it's heritage dating back to the mid 12th century. You will surely find something that interests you.


  • Discover

    Discover Warwick Bridge Corn Mill

    Explore the heritage of our Corn Mill and see the History behind it


  • Tours Available

    Tours Available

    Explore the Mill. Guided tours are available on Sundays and Thursdays. See the Events page for dates and times.


  • Do you want to be a Miller

    Do you want to be a Miller

    Would you like the opportunity to be a Miller? You can come in and help Karen our Miller to set up the mill, start the wheel and then grind your own bag of flour. Wednesday afternoons £50 per person (2 people per course) For more details and to book email secretary@wbcornmill.co.uk or text 07876417695.

  • Bakery


    Our onsite bakery uses our own flour to produce a range of breads, traybakes, savouries and cakes.


Warwick Bridge Corn Mill Very Strong Wholemeal

Warwick Bridge Corn Mill Very Strong Wholemeal

This perfectly balanced Very Strong Wholemeal has been stone ground from organically grown Paragon wheat sourced from Shropshire. High in protein 12.94% and Hagberg of 331 our wholemeal flour has superb gluten levels and is high in fibre - perfect for making wholesome bran-rich delicious bread, rolls, and pasta.

ALLERGEN Wheat Gluten.

Wholemeal Spelt Bread

First make a sponge:

110g water

2g yeast

110g Warwick Bridge Corn Mill Very Strong White

Mix together thoroughly in a bowl, cover and leave overnight.

Make the dough:

160g Warm Water

150g Warwick Bridge Corn Mill Very Strong Wholemeal

120g Warwick Bridge Corn Mill Wholemeal Spelt

3g Salt

170g Sponge

11g Sunflower Oil


Mix all ingredients together, turn out onto a floured surface and knead thoroughly.

Cover the dough and leave to prove in a warm place for 2 hours

Shape the dough into a bloomer and place in a floured bowl/proving basket. leave to rest for 1 hour.

Bake on a tray/stone at 220degC/200degC Fan/425F/Gas7 for 15-20 minutes.

Warwick Bridge Corn Mill Very Strong Wholemeal