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The Saint Vincent Gristmill was featured in an article in Sunday's Tribune-Review by staff writer Anna Mares, who also took some great photos. If you haven't seen the article, click the image above, which will take you to the story. We were delighted to work with Anna, as well as with Mandy Moranelli of The Latrobe Bulletin and Chris DeRose of KDKA-TV on recent publicity. See links below for the other recent stories.
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Click the photo at left to view Mandy Moranelli's Latrobe Bulletin article on the Gristmill. Mandy is a Saint Vincent College graduate.
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Click the image at right to view Chris DeRose's great piece on the Gristmill bake sales on KDKA-TV. Chris is a Latrobe native.
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The next Bake Sale to be held by our monks is the "Bake to School Sale." Pre-ordering will open online on Monday, August 14. The link has not yet been set up and generally is not available until closer to that date. Pickup will be on Sunday, August 27 at the Gristmill. Items will include bagels and fresh bread, among other offerings.
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Upcoming Bake Sales
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Try A Recipe.
Benediktusbrot
(Benedict Bread)
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4 1/2 cups Saint Vincent stone ground
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4 1/2 cups Saint Vincent stone ground
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(Note: Beginning bakers may want
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to substitute 3 cups of all-purpose flour
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for a lighter loaf of bread)
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2 1/3 cups water (slightly more than
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1/2 ounces Quick Rise or Rapid Rise dry yeast
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Boil wheat berries in some water for 20 to 30 minutes (until soft), then drain and let cool.
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Measure 1 1/3 cups of water into a small bowl.
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Sprinkle yeast into water. While yeast is settling in the water (about 5 mins.), dissolve salt into the remaining 1 cup of water.
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Pour whole wheat flour into a large mixing or kneading bowl.
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Sift unbleached flour on top of whole wheat flour. Stir the yeast to dissolve it. Add this to the flour while mixing slowly. When this water has been absorbed by the flour, add the salt water.
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Mix in cooked wheat berries and honey. Knead the dough so that all ingredients are thoroughly mixed together.
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Add additional flour or water to make dough workable. It should be neither too stiff nor too sticky. Do not over knead.
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Cover with a damp cloth. Put dough in a warm place and allow it to increase in bulk by one third. It should not be allowed to double in bulk. When risen, punch down and form into two or three loaves.
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Place loaves into greased bread pans. Allow to double in bulk. Do not allow them to rise too much. Bake for 50 - 60 minutes if two loaves, 40 - 50 minutes if three loaves, in oven preheated to 400 degrees.
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The Gristmill logo is based upon the real millstone. The "lines" in the image are representative of the grooves in the stone.
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The burhstones (grinding stones) were installed when the mill was constructed in 1854.
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The bottom stone is mounted on a platform and is motionless. An axle, which propels a drive bar, protrudes through the middle of the bottom stone. The top stone rests above the bottom stone and spins when in operation. The drive bar propels the stone. The buhrstones grind at their best quality when they are 1/100th of an inch apart.nsert text.
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At one point in time the Gristmill even produced a Christmas ornament based on the millstone.
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Pancake Mix
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Our pancake mix, which uses Gristmill flour, is very popular. Top it off with some local syrup! Very easy to make. Regular or Buckwheat.
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Gristmill Products Online
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Having trouble getting up in time to get to the bake sale early? Pick up some Lazarus Blend coffee at the Gristmill while there and never be late again!
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Flour
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If you like to bake visit the Gristmill General Store and pick up some Gristmill flour for yourself! (The flour is available online; however, the weight of the flour makes shipping costs expensive.)
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