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Ancient Cotswold CrunchAncient Cotswold Crunch

Ancient Cotswold Crunch Bread Flour

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.

One bag 1.5Kg Five bags 7.5kg
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Description

Pioneering an artisanal blend of three unique Ancient Grains, the distinctive flavours of whole grain Emmer and Einkorn combined with Cotswold Spelt have been blended with torrefied spelt flakes. This flour provides a distinct Cotswold Crunch flavour with the power of three ancient grains.

Perfect for: Bread recipes with a unique flavour from 3 ancient grains.

Top Tip: Proving or “Retarding” in a fridge overnight will develop the flavours of the grain in the dough. It will also make the dough easier to handle and score before baking.

Healthy benefits: High in natural fibre Spelt combined with Emmer. Many ancient grains are nutrient rich and in their wholegrain form add unique complex flavour to your bakes.

Milling & Grain Provenance: Emmer, Einkorn and Spelt are three of the oldest grains in the world, some varieties are 10,000 years old. They are the original domesticated wheats, and in their true ancient form are untainted by modern modification. These three grains are often referred to as “farro” grain. Farro Piccilo (Einkorn) (Piccilo = Small) (The grandfather of all grains) Farro Medio “Emmer” (Medio = Medium), Farro Grande “Spelt” “Grandson” (Grande = Big). The ancient grains are conditioned in 100-year-old handmade traditional pine wood grain houses.

Protein: 12.5%

Additional information

Weight 1.5 kg
Weight

One bag 1.5Kg, Five bags 7.5kg

Flour Type

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Perfect for

Bread recipes with a unique flavour. Ancient grain flour recipes.

Delivers

This flour produces a soft dough that is wonderfully stretchy and a joy to work with, resulting in light tasty bread, without the heaviness of wholewheat.

Top Tip

Proving or “Retarding” in a fridge overnight will develop the flavours of the grain in the dough. It will also make the dough easier to handle and score before baking.

Healthy benefits

High in natural fire Spelt combined Emmer. Many ancient grains are nutrient-rich and in their wholegrain form add unique complex flavour to your bakes.

Milling & Grain Provenance

Emmer, Einkorn and Spelt are three of the oldest grains in the world, with some varieties over 10,000 years old. They are the original domesticated kinds of wheat, and in their true ancient form are untainted by modern modification. These three grains are often referred to as “farro'' grains. Farro Piccolo (Einkorn), Farro Medio (Emmer) and Farro Grande (Spelt). The ancient grain is conditioned in 100-year-old handmade traditional pine wood grain houses.

Protein

12.5%

Healthy benefits

High in natural fire Spelt combined Emmer. Many ancient grains are nutrient-rich and in their wholegrain form add unique complex flavour to your bakes.

Milling & Grain Provenance

Emmer, Einkorn and Spelt are three of the oldest grains in the world, with some varieties over 10,000 years old. They are the original domesticated kinds of wheat, and in their true ancient form are untainted by modern modification. These three grains are often referred to as “farro'' grains. Farro Piccolo (Einkorn), Farro Medio (Emmer) and Farro Grande (Spelt). The ancient grain is conditioned in 100-year-old handmade traditional pine wood grain houses.

Protein

12.5%

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