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.
Traditionally stoneground milled wholemeal strong bread flour. Milled using a blend of high protein hard Canadian wheat highly regarded for its superior milling and baking quality. One of the oldest types of bread flour, wholemeal flour keeps a higher amount of the nutritious value of grain than other flours.
| Weight | 1.5 kg |
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| Weight | One bag 1.5kg, Five bags 7.5kg |
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Stoneground milling is the ancient way of milling and before the mass introduction of roller mills was the main way flour was produced. The present-day stone and roller mill is located 50 meters from the river and the site of an old watermill. We source naturally high-protein wheat from our local Cotswold Grain Partnership to produce a superior 14.2% wholemeal flour.
Wheat
Easy wholemeal bread recipes. Wholemeal bread recipes, wholewheat recipes, wholegrain flour recipes. Tin loaves, traditional stoneground wholemeal bread recipes. Or, blend with other recipes to boost the nutritional content and flavour of your bread.
Wholemeal, wholewheat and wholegrain terms in most cases refer to the same sort of flour, where 100% of the whole grain berry is used. Most roller mills will extract the nutritious germ and bran then add a percentage back in. But, at Matthews Cotswold Flour, we mill these flours on our stones (lovingly name “Marmaduke” and “George”) the old-fashioned way, retaining 100% of the grain in the flour.
Easy wholemeal bread recipes. Wholemeal bread recipes, wholewheat recipes, wholegrain flour recipes. Tin loaves, traditional stoneground wholemeal bread recipes. Or, blend with other recipes to boost the nutritional content and flavour of your bread.
Wholemeal, wholewheat and wholegrain terms in most cases refer to the same sort of flour, where 100% of the whole grain berry is used. Most roller mills will extract the nutritious germ and bran then add a percentage back in. But, at Matthews Cotswold Flour, we mill these flours on our stones (lovingly name “Marmaduke” and “George”) the old-fashioned way, retaining 100% of the grain in the flour.
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magda –
Hi David ,
Thank you for you lovely feedback!!
Happy Baking !!
magda –
Hi Donald,
Thank you for your kind comment ans support !!
Please tag us in any social media and fell free do send us some pictures !!
Enjoy Baking with us !!
Donald –
Lovely handling, texture and taste with your STONEGROUND STRONG WHOLEMEAL FLOUR. Recommended.
David Brown –
A lovely flavoured wholemeal, I make a slightly lighter loaf by substituting 100g of white flour with 400g wholemeal to make a 500g loaf.
Laura –
Hi Sheila, thank you for your lovely feedback and what a great idea! Please do send us some photos of your bread – we love to see them!
Happy baking!
sheila wingate –
perfect flour. bought 16 kg bag. shared with my daughter. have easy bake machine and we have made super loaves every time. beautiful light flour. we mix with white . when we run out of white will be coming for that as well. lovely and fresh will never buy from shop again
magda –
Hi 🙂
We are happy for you !!
Happy baking !!
Please tag us in social media and please fell free to send us some photos – we would love to see them!
SueyM –
Fed up with not being able to buy wholemeal flour anywhere, so ordered a 16kg bag. I’m so happy! Just hope my ancient bread-maker doesn’t peg out before I use it all! Great tasty wholemeal flour that works well in all combinations – ie mixed with white; added walnuts for crunch; sunflower seeds, linseeds, poppy seeds, and maple syrup instead of sugar. Perfect as dough to prepare your own style bread rolls/loaves, and as a loaf letting the bread-maker do all the hard work.