The thresher or thrasher machine uses its drums and shakers to separate grains from the stalks and the husks. In other words, it separates the wheat from the chaff.

Threshing was done by hand for thousands of years before the machine was invented. The wheat sheaves were laid on the ground and  beaten with flails. The remnants were then thrown into the air from baskets to separate the loosened chaff from the grain. This was slow, hard work. It kept a great number of people in work.

So when the threshing machine was invented and came into use in the 18th century, it was seen as a threat to the livelihoods of the agricultural workers. In Kent and Sussex, and later as far as the Midlands, farm workers set out the destroy the machines. These riots were called the Swing Riots and part of the anti-machinery Luddite movement.

The first threshers were set in the barn. But when a horse or engine could be used to power the machine, it meant that the thresher could be taken into the fields.

There is a film listed on the BFI website of a threshing machine>>

Jean Francois Millet: The Winnower

500g / 1lb Spelt flour
1 tsp salt
3 tbsp olive oil
15 g easy bake yeast
400 ml warm water — (35-40C)
1 tsp honey

Grease an oblong loaf tin. Preheat the oven to 180C, 370F
Mix flour, yeast and salt in a large bowl.
Rub in the oil.

Dissolve the honey in the warm water.
Add the honey water and mix for three minutes in using a wooden spoon, with the bowl in your lap.

Place the dough in the tin and cover with a tea towel, tent-like, allowing room for the dough to expand.
Leave to rise in a warm place until it has doubled in size.

Bake for 35 minutes and cool on a wire rack.

Very good toasted.

A quick way to make this is to use a food processor with a steal blade (or a dough hook, which I haven’t tried).

Where did this come from? : Abbie Norris