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Wychwood Oat Blend Flour

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. 

One bag 1.5Kg Five bags 7.5kg
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Description

This is a speciality blend of Whole Grain high fibre Oats and Oat flour is blended with high protein British grade 1 wheat from the Cotswold Hills.

Perfect for: Delicious oat bread and roll recipes.

Top Tip: Best to consume your beautiful Wychwood oat loaf the day of baking or next day for toast! Try honey in your recipe for an enhanced flavour. If you do want to make a batch, we recommend freezing the loaf to use another day.

Milling & Grain Provenance: Wychwood Oat is named after the ancient royal Wychwood forest which gave its name to the village where the Cotswold mill has been for over 100 years.(Shipton-Under-Wychwood). Paul Matthews created this flour when experimenting with his honey oat bread recipe in the 90’s. Today his son Bertie has brought this flour back for the Cotswold Baking Club to try.

Additional information

Weight 1.5 kg
Weight

One bag 1.5Kg, Five bags 7.5kg

Flour Type

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Perfect for

Perfect for bread and roll recipes, oat bread and oat rolls. Blend with Marc Elliot’s Cotswold Crunch cider bun recipe and substitute Cotswold Crunch with Wychwood Oat Blend.

Top Tip

It’s best to consume your beautiful Wychwood Oat loaf the day of baking or the next day for toast! Try honey in your recipe for an enhanced flavour. If you do want to make a batch, we recommend freezing the loaf to use another day.

Milling & Grain Provenance

Wychwood Oat is named after the ancient royal Wychwood forest which gave its name to the village where the Cotswold mill has been for over 100 years. (Shipton-Under-Wychwood). Paul Matthews created this flour when experimenting with his honey oat bread recipe in the 90s. Today his son, Bertie, has brought this flour back for the Cotswold Baking Club to try.

Milling & Grain Provenance

Wychwood Oat is named after the ancient royal Wychwood forest which gave its name to the village where the Cotswold mill has been for over 100 years. (Shipton-Under-Wychwood). Paul Matthews created this flour when experimenting with his honey oat bread recipe in the 90s. Today his son, Bertie, has brought this flour back for the Cotswold Baking Club to try.

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