Matthews Cotswold Organic Stoneground Light Rye Flour 1.5kg, 4.5kg & 7.5kg
Matthews Cotswold Organic Light Rye flour is a lighter grey colour than dark rye and by comparison produces lighter rye loaves. The dough is also easier to work with and is not as dense. Traditionally stoneground, some of the bran has been sifted out during the stone milling process but minerals and vitamins found in the bran and germ remain.
Protein: 8%
Perfect for: Delicious Organic Rye bread, perfect to blend into sourdough recipes, crackers, and savoury snacks with a darker denser character.
Milling & Provenance: Light rye flour is stoneground milled from the centre of the kernel at a lower extraction, which creates a lighter flour. In Germany light rye is classified as Type 997, hence the name. Our rye flour comes direct from our local Cotswold Grain partnership farmers near Stow-On-the-Wold. Carefully selected Organic Rye is separated from every stage of the process to ensure its certification as Organic. Free from enhancements and other additives, it’s good for the planet and great for you.
Top Tip: Add rye flour to your baking recipes for its unique, wholesome nutty flavour. Add rye to bread, cookies, pancakes, pizza crust and crackers.
Rye Health Benefits: 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.
Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold.
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.
Care
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.
Legal Disclaimer
Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame
