The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Apprentice Milling Job Opening at Historic British Windmill

Crider's picture
Crider

Apprentice Milling Job Opening at Historic British Windmill

This is something I'd throw away my present career for if I was British and I was younger.

VACANCY AT KIRTON MILL!

We are looking for a General Assistant to help Mervin in all aspects of milling and baking.
Must be keen to learn all aspects of working in a traditional windmill. Must be fit. Will be trained in the workings of the windmill and will assist the miller/baker – this will include lifting wheat bags weighing up to 50kg, milling, cleaning, bagging the flour. Will also be expected to help in the bakery as well as general site maintenance and other duties as required. 

National Minimum Wage during training period - no previous experience necessary - full training will be given - permanent job.

40 hours a week – 9.00 am 5.30 pm – Tuesday to Saturday –

Must be flexible regarding working hours as milling takes place when the wind is blowing hard – difficult to plan in advance!

Own transport would be an advantage. 

Accomodation
 in Kirton-in-Lindsey may not be easily available. 
Scunthorpe is the closest town – 8 miles away. Please check accomodation before requesting interview if not local.

This is at Mount Pleasant Windmill, Lincolnshire. 

lumos's picture
lumos

I live in Britain but there's no way I can lift a bag weighing more than my own weight!  It'd would have been lovely to have a working windmill like that in my local area, though. ;)

Thanks for the interesting info, Crider. How did you find it?

lumos

 

Crider's picture
Crider

I happened to read a funny article about the 50-year anniversary of the Chorleywood Process for manufacturing bread, and on the sidebar was a timeline called the 20th Century of the history of bread. In that was a mention of something I'd never heard of before, the National Loaf which was made during World War II. 

That sent me looking for more info about the national loaf, and I found a lot of information, but not a satisfactory recipe. That lead me somehow to find out about brown flour, which led me to Mount Pleasant's site because they sell a brown flour. It seems not all brown flour is the same!

I'm still working up a recipe for a national loaf and have home-milled my own 85% extraction flour and will use potato flour for the filler.