Brenscheider Ölmühle

The Ölmühle's purpose was to process rapeseed into oil, which was used both as a food supplement and for lighting. The delivered rapeseed was first placed in the so-called “Kollergang,” a round wooden trough in which two vertical millstones rotated, crushing the rapeseed into a paste. This paste was heated in a pan placed on a potbelly stove, poured into linen bags, and placed in the oil press—that is, between two boards inside a hollowed-out tree trunk. Wedges were placed against the outer side of each board, onto which two heavy wooden blocks—the so-called “stampers”—alternately struck. This generated high pressure and squeezed out the oil. It flowed out through a small hole in the bottom and was collected in a container. Both the millstone assembly and the stampers were driven by an overshot waterwheel.

Built in 1845, the Ölmühle was in operation for a total of only 78 years. Around the turn of the century, newly established oil factories grew into serious competition, with the result that farmers increasingly purchased oil directly from merchants, and the mill eventually had to be shut down. During World War I, however, it was put back into operation: Starting in 1916, farmers had once again increased their cultivation of rapeseed, as the war and crop failures had led to famines. After the lifting of food rationing and the currency reform of 1923, the Ölmühle was finally shut down and began to fall into disrepair.

The first person to draw attention to this state of disrepair was Wilhelm Claas of Hagen, who worked as a lecturer at the State School of Architecture in Essen and had the mill inspected and surveyed. His report prompted the first restoration work, which was carried out in the 1950s through private initiative. The efforts were supported by the Hohenlimburg industrial community and the Altena district, which acquired ownership of the Ölmühle in 1958. The mill has been a designated historic landmark since 1982 and was completely renovated during the 1980s with the help of the municipality of Nachrodt-Wiblingwerde and the Märkischer Kreis.

For several years now, volunteer bakers have been breathing new life into the old bakery in the neighboring Kornmühle. From May through October, they host baking days on the first Saturday of every month, starting at 6 a.m. If you want to get your hands on one of the popular loaves, you’ll need to get up early; advance orders are not accepted. Baking demonstrations and tours of the Kornmühle are available; Tel.: (02352) 29 04

Five scenic themed hiking trails—ideal for educational purposes—are available around the mills: * Trout Trail (20 min.) * Owl Trail (60 min.) * Wild Boar Trail (90 min.) * Fox Trail (120 min.) * Gourmet Trail (day trips with recommended stops for refreshments)

Outdoor tours are available at any time!

The Ölmühle is owned by the Märkischer Kreis.