Hollange spelt bread, water turned into flour
Two overshot wheels, millstones and a bakery: in Hollange, spelt bread connects living heritage with the flavour of a crust.
A loaf and a river
Moulin de Hollange's spelt bread is made in a place whose water explains part of its history. Hollange belongs to Fauvillers, in the Bastogne district. Two overshot wheels use the Strange river. The mill presents both milling and the adjoining bakery. Discovery thus connects a raw material, its transformation into flour and an everyday food you can actually take home.
Several centuries, several lives
The site account cites 15th-century Court of Accounts documents. It also describes Apolline and René Gangler handing the mill to Dominique Delacroix in 1991, then the venture continuing. These stages do not make today's bread a recipe unchanged for six centuries. They show an old tool finding people who keep using it and giving it economic and food meaning.
White or brown, stone or tin
The baker's range distinguishes white and brown spelt loaves baked on stone or in tins. Stone baking highlights a more substantial crust; a tin gives another shape and thinner crust. These are different experiences within one milling world, not two degrees of nobility. Choose what you enjoy: crust and aroma or larger slices for sandwiches.
Grain is more than a label
The mill works with spelt and wheat and explains its flours' uses. Spelt bread therefore deserves its precise composition read rather than assuming the name excludes every other grain. The educational presentation also helps home bakers understand kneading, rising and baking. Enjoyment of a finished product can become discovery of work without making a visit a compulsory class or test.
Planning a mill stop
Bread is offered on defined baking and collection days, with advance ordering recommended. Check current shop arrangements before leaving. Spelt contains gluten: old or artisanal does not mean gluten-free. The photograph's caption explains whether it shows the product itself or an illustration of its food category.
Photos and credits
Photo 1 — Prefermented spelt loaves: illustration of spelt bread, not a Moulin de Hollange batch. Tomerlv · CC BY-SA 4.0 · Source.
