Matthews Cotswold Crunch Flour 1.5kg, 4.5kg & 7.5kg
Matthews Cotswold Crunch flour is a speciality blend of strong white flour, malted wheat flakes and malt flour for bread and rolls. The flour has a nutty taste and a signature darker colour. This flour is extremely popular due to its flavoursome, malty aroma with added texture from the wheat flakes.
Perfect for: Cotswold Crunch is perfect for a traditional hearty full flavoured bread.
Delivers: a flavoursome option for bread equivalent to a granary flour
Milling & Provenance: Matthews’s signature malted flour famous for its great taste. Milled using premium British wheat.
Contains: wheat, malt flakes, malt
Bread Maker Recipe:
Eight Grain Loaf
Eight Grain Flour 475g
Milk, Butter or Oil 25g
Salt 1 tspn
Sugar 1 tspn
Yeast 1 1/2 tspn
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
Did you know? The history behind this type of flour supposedly goes back to Benedictine Monks of Burton Abbey. They were said to have accidentally discovered while experimenting with a brewing method, that malted wheat flakes improved the flavour of their bread enormously! What we can tell you is Cotswold Crunch makes a delicious loaf.
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.
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.
Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame