Matthews Cotswold Stoneground Traditional White Regeneratively Farmed Bread Flour 16kg
A strong white bread flour traditionally stoneground milled in the Cotswold from regeneratively farmed UK wheat. Your go-to flour that’s perfect for all bread baking.
Regenerative agriculture is a sustainable farming system that focuses on encouraging soil fertility, maximising biodiversity and reducing chemical inputs. By choosing this flour you are supporting farmers practicing regenerative farming methods, important to sustaining our soils and the biodiversity of our countryside.
Protein: 12%
Perfect for & recipes: White bread, Sourdough Bread, Yeasted bread, Tinned loaf, Muffins and Bagels.
Delivers: A flour that is easily adaptable to all recipes, producing a delicious full flavour.
Milling and Provenance: 5 years in the making this is Matthews’ first bread flour to be made from a blend of regenerative grown wheat. The farms that grow this wheat are committed to the regenerative farming principles. 1: Crop Diversity, 2: Protecting the soil surface, 3: Maintaining living routes, Minimising soil disturbance and 5: Integrating livestock. The wheat is conditioned in 100-year-old pine wheat bins before being traditionally stoneground milled to produce a high protein strong white bakers flour perfect for sourdough and yeasted bread baking. Matthews works directly with farmers in the Cotswold Grain Partnership to agree and ensure principles are practiced on farms. This takes time, trust and analysis to assess the positive regenerative impact on the soil, biodiversity and health of the plant and ultimately the nutrition of our bread.
Did you know: Regenerative Agriculture is a way of growing grain that improves soil fertility, biodiversity and reduces chemical input cost for farmers. Better for farmers, better for the plant. To learn more visit the Cotswold Grain Partnership page.
Contains: Wheat Flour [Wheat Flour, Gluten, Calcium Carbonate, Iron, Niacin (B3), Thiamine (B1)].
Recipe Recommendation: A good base flour which can be mixed other Matthew Cotswold flour to create the perfect 50/50 loaf!
Health: Strong in protein, Improves soil health, improves biodiversity, Unbleached, no extra additives.
Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold.
Flour is a raw ingredient and must be cooked or baked before eating.
About Matthews Cotswold
MILLING BRITAIN’S FINEST FLOUR FOR OVER 100 YEARS
With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s. We believe passionately that our local farming partnerships, traditional milling methods and premium grain selection make for better baking.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
Generations of farming families
The Matthews Cotswold Flour story began when the original FWP (Frederick) Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood. It’s not a bad office view!
The Matthews family have spent over 100 years developing, improving and innovating to consistently produce the very best flour and baking products. Today, the company is led by father and son team Paul and Bertie Matthews – FWP Matthews’ great, great grandsons. This sustained passion and expertise passed down through generations, continues to inform every step of our process – from our local ethos to our traditional methods.
Nutrition
Care
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.
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Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame
