This box includes 10x 1.5kg bags.
Perfect for: Homemade sourdough with a difference or can be used in the bread machine
Delivers: Full flavour, delicious loaves
Our complete collection of 10 amazing stone ground flours.
What’s in the box?
Ancient Grain, Plain & Self Raising Flour, Strong Bread Flour, Wholemeal & Dark Flour
Bread, Sourdough, Rye Bread, Multigrain Bread, Spelt Bread
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Cotswold Crunch flour is a speciality blend of strong bread flour, malted wheat flakes and malt flour for bread and rolls. The resulting mix has a nutty taste and a signature darker colour. This flour is extremely popular due to its flavoursome, malty aroma with added texture from the wheat flakes.
A speciality blend of eight grains and seeds combine to produce a wholesome strong multigrain bread flour. (It’s wheat, rye flakes, oat flakes, malted wheat, maize gits, linseed, sunflower seed and millet seed, if you’re interested.) This artisan bread flour is ideal for baking delicious, high-fibre multigrain bread and roll recipes by hand or bread machine.
Stoneground Ancient Cotswold Crunch is a pioneering artisanal blend of three unique Ancient Grains. The distinctive flavours of wholegrain Emmer and Einkorn combined with Cotswold White Spelt have been blended with torrefied spelt flakes for an unforgettable flavour and bake quality. The result is a stretchy and pliable dough that’s effortless to work with.
A delicious blend of Cotswold barley and local, high-protein wheat to boost your bread baking recipes with a subtly nutty flavour. Traditionally stoneground milled, the flour produces traditional light golden bread with toasted barley flakes, which gives your bread a wholesome crunch.
Cotswold Malted Rye is a wholesome malted rye flour with rye flakes which is great for traditional bread recipes. It creates a dark and rich dough that’s packed with flavour and plenty of nutrients. Stoneground milling means wholegrain rye retains the nutritional value from all three parts of the rye grain.
Cotswold Stoneground Spelt and Rye is a blend of Wholegrain Cotswold Rye & Cotswold Light Spelt flour. The result is a lighter, wholemeal-blend flour from two nutritious grains with a mild, nutty dark flavour. Spelt and rye working together create a greater depth of flavour.
Wholegrain oats and oat flour are blended with strong white bread flour, made from high protein British grade 1 wheat from the Cotswold Hills. The result is a light, delicious bread flour.
Strong stoneground 100% wholemeal flour, traditionally milled using 100% of the whole wheat grain. The entire wheat grain, including the nutritious bran and germ, remain intact, meaning more vitamins, minerals, fats and fibre in the finished product. A combination of 14.2% protein content and naturally high gluten in this flour produces beautiful wholemeal crusty bread that rises well and has a rustic, stoneground flavour.
A beautiful nutty slightly sweet all-purpose flour. Rich in flavour, our wholemeal spelt flour is a great healthy option, being easier to digest than normal flours as it is not made with wheat and is in fact an ancient grain.
Creating a denser bread than wheat flour, this dark rye flour is a wholemeal flour with a dark dense character. Produced from local Cotswold Rye grain, the texture of the flour is a dark greige colour. Want something a little lighter? This Organic flour is also available in light rye.
FWP Matthews Ltd
Shipton under Wychwood
Tel 01993 830 342
Fax 01993 831 615
VAT No. GB 194 637 624
Calls may be recorded for training and monitoring purposes.
Terms and conditions
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 partnerships, traditional methods and premium grains 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.
The Matthews Cotswold Flour story began when the original FWP 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.
Have you ever seen this before? Union Jack bread! A fitting loaf for the upcoming Platinum Jubilee!
Awesome from IG/marc_o_bakes
Karen here has adapted a recipe from 1946 to celebrate the Queen's reign! This is a Condensed Milk Cake, adapted from a pamphlet titled "Making the Most of Sugar"! To find the recipe, head over to Karen's account!
Beautiful from IG/lavenderandlovage
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