Cotswold Malted Rye is a wholesome blend of rye and high protein wheat, with added rye flakes and creates a dark and rich dough packed with flavour. The stoneground wholegrain rye retains its nutritional value from all three parts of the rye grain for improved nutrition and taste. (Contains: Wheat)
One bag 1.5Kg, Five bags 7.5kg
Ancient Grain, Strong Bread Flour
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A strong, distinctive aroma that comes from the malted rye flakes. As you mix the aroma will develop and so will the end taste. The dough is easy to work with and produces delicious tasting bread.
Perfect for: Traditional country bread recipes.
Try this rye with a sourdough bread recipe and a long fermentation time to allow the flavours of the malted rye flakes to develop.
Our trusted traditional stones Marmaduke and George mill 100% of the whole Rye grain to ensure all nutrient rich elements of the grain are maintained. Rye is rich in fibre and helps to support the digestive system. Rye also contains more iron, potassium, and sodium than traditional wheat flours.
Malted rye flakes are stone ground milled into a special rye flour. The rye grain is grown locally by Cotswold Grain Partnership farmers in Stow-on-the-Wold.
FWP Matthews Ltd
Shipton under Wychwood
Tel 01993 830 342
Fax 01993 831 615
VAT No. GB 194 637 624
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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.
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