This recipe makes two good sized loaves infused with raw local honey to compliment the stoneground wholemeal flour without making it too sweet – see Tips. Honeyed wholemeal bread will keep well for a couple of days in your bread bin (see Tips re: freezing).
Thank you Judith Sage for the recipe
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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