From the Bakehouse at Country Mill
comes the taste of Pure Goodness.

Country Mill prepares all our breads in the same traditional baking methods used for over one hundred years.
We start with the finest grains and flours milled to perfection.

Add only the best ingredients that deliver a truly time honoured taste experience.
Pure Goodness, Pure Taste from the Country Mill Bakehouse.

breads

CountryMill Products

PITA

pita

 

 

 

 

 

The bread alternative for sandwiches and a stable in the recipes of many countries, the pita is the perfect wrap.

  • Flour Pita
  • Wheat Pita
  • Flour SoSensible Pita
  • Wheat SoSensible Pita

THIN BAGELS

bagels

 

 

 

 

 

The traditional bagel taste in a lighter style lower calories, carbs and sodium. Try them for breakfast or alternative to bread in sandwiches.

  • Thin Cinnamon Raisin Bagel
  • Thin Multigrain Bagel

NAAN

naan

Naan is available in 2 different sizes teardrop or round.

Product List

  • 99017 – Country Mill Plain Naan round shape 100 gm
  • 99020 – Country Mill Plain Naan teardrop shape 125 gm

New Recipe

California Walnut Beet Carpaccio Naan

Ingredients

For the basil citrus vinaigrette dressing
Handful of fresh basil leaves
2 tablespoons olive oil
1 tablespoon Champagne vinegar
2 teaspoons minced shallots
1 teaspoon Dijon mustard
2 seedless orange segments cut in chunks
1 teaspoon finely grated lemon zest
Salt and pepper to taste

For the Naan and toppings
3 medium-sized beets, tops removed
2 tablespoons cornmeal
12 ounces frozen Naan, thawed but cold
1 tablespoon olive oil
¼ teaspoon salt
½ cup crumbled goat cheese
½ cup chopped California walnuts
About 3 cups (about 2 ounces) arugula leaves

Directions

To prepare the basil citrus vinaigrette, rinse the basil leaves under water. Place in a microwave-safe bowl, cover with plastic wrap, and microwave 20 – 30 seconds, until wilted. Cool, and then squeeze to remove any excess liquid. In a blender or food processor, combine the basil leaves with the oil, vinegar, shallots, mustard, orange segments and lemon zest. Blend until smooth, and then season to taste with salt and pepper. Transfer to a small bowl or jar, and set aside while preparing the dough and toppings.

Preheat the oven to 450ºF. Wrap each beet in foil, place in a shallow pan and bake for 45 minutes  1 hour, until tender when pierced. Unwrap the beets and let cool, then peel them. Slice the beets as thinly as you can, either on a mandolin, the slicing slot of a box grater, or with a knife. Set aside.

For baking the Naan, increase the oven temperature to 500º – 550ºF the hotter the better. Sprinkle a 12-inch pizza pan with the cornmeal. Place the bread dough on a floured work surface, then press, pat and roll it into a rough circle 10 – 12 inches across. As you work, the dough will begin to fight you and spring back. When this happens, stop for a few minutes, then resume the dough will be easier to handle after it rests. Lift the dough onto the pizza pan and pat it into a rough, roundish circle; it need not fit exactly. Prick several times with a fork, then brush with the olive oil and sprinkle with salt.

Bake 10 – 12 minutes, or until the dough has puffed a little and is quite brown. Remove from the oven and spread with the beet slices. Cut the Naan into 6 or 8 wedges, keeping them together in a circle. Sprinkle with the goat cheese and the walnuts.

In a bowl, toss the arugula leaves with the citrus vinaigrette, spread over the Naan, and serve.

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