Cotswold Crunch or Eight Grain Flour 475g
Milk, Butter or Oil 25g
Salt 1 tspn
Sugar 1 tspn
Yeast 1 1/2 tspn
Organic Homemade Whole Wheat Bread Ready to Eat
1. Measure dry ingredients and add to tin
2. Place fat and water in tin
3. Close lid and select wholemeal settings (5 hrs)
4. Select large loaf
5. Once baked take out and leave to cool
We hope that you enjoy making some of the recipes using FWP Matthews Flour. If you would like to submit your results or pictures of your bake then please email them to us – you may even get them onto the Matthews website for other bakers & cooks to see!
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.
Sourdough September with @CotswoldFlour. The one on the left was made with 50/50 strong white and 8-grain. The right one was 50/50 strong white and Cotswold Crunch. They even came out different shapes!
Quite possibly the most adorable doughs ever!
20% / 80% @CotswoldFlour Dark Rye / Canadian Great White at 75% hydration. Divided after bulk to just 465g total dough weight each. Hoping to bake together in our @ChallengerBread pan.
©2020 FWP Matthews Ltd | VAT NO. GB 194 637 624 | Website Designed & Maintained by Studio Habgood