Matthews Cotswold Stoneground Light Rye T997 Flour
Traditionally stoneground milled Matthews light Rye flour type 997. This flour is a lighter grey colour than dark rye and by comparison produces lighter rye loaves. Some of the bran has been sifted out during the stone milling process. The flour is a lighter colour than medium or dark rye and still contains minerals and vitamins found in the bran and germ. The dough is easier to work with and is not as dense.
Protein: 8%
Milling and Provenance: Light Rye flour is stoneground milled from centre of the Rye kernel at a lower extraction resulting in a lighter flour. This Rye flour is low in protein than wheat flours. In Germany Light Rye is classified as Type 997. Our rye flour comes direct from our local Cotswold Grain partnership farmers near Stow-On-the-Wold.
Rye is said to be high in core vitamins and minerals like fibre and manganese. If you are looking to lower your gluten intake, then Rye typically has a lower gluten content than wheat. It is often referred to as a “Supergrain” due to its heart-healthy high fibre content.
Recipe Recommendation: Can even be used in sweet products – spelt muffins are a great (slightly healthier) option!
Looking for Matthews Cotswold Dark Rye in 16kg Sacks?
Perfect for: bread, pizza, pasta
Delivers: A healthier and easier digestible option to wheat product
Contains: Rye
Perfect for & Recipes: Lighter rye bread recipes, rye crepes, cookies, biscuits, pancakes.
Did you know: The number 997 comes from the German flour grading system and refers to the “ash” content of the flour. Rye is actually a grass and is part of the Poaceae “true grass” family. Rye is also used in Canadian whiskey!
Top Tip: 1: Use correct quantities of water. 2: Over mixing dough will destroy delicate proteins. 3: Spelt flour is more soluble than wheat so you may need less water.
Health Benefits: High fibre and Magnesium alternative to wheat.
Flour is a raw ingredient and must be cooked or baked before eating.
About Matthews Cotswold
MILLING BRITAIN’S FINEST FLOUR FOR OVER 100 YEARS
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 farming partnerships, traditional milling methods and premium grain selection 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.
Generations of farming families
The Matthews Cotswold Flour story began when the original FWP (Frederick) 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. It’s not a bad office view!
The Matthews family have spent over 100 years developing, improving and innovating to consistently produce the very best flour and baking products. Today, the company is led by father and son team Paul and Bertie Matthews – FWP Matthews’ great, great grandsons. This sustained passion and expertise passed down through generations, continues to inform every step of our process – from our local ethos to our traditional methods.
