Matthews Cotswold Farmhouse Strong Wholemeal Bread Flour 16kg
Matthews 100% Cotswold Farmhouse Wholemeal flour is a strong bread flour which can be used on its own or mixed with a white bread flour. Our wholemeal flour is a premium grade made from local British high protein wheat. A wholegrain flour produced from 100% of the wheat berry. This is one of the “Bakers Core 4” essential for all home and professional bakers
Milling and Provenance: We have been milling our farmhouse wholemeal flour for over 100 years. In that time, we have kept to the belief that a true wholemeal is made from 100% of the wheat berry. Nothing more, nothing less. We source our high protein English wheat from our local Cotswold grain partnership and collect direct into the mill before conditioning in our 100-year-old pine conditioning bins.
Perfect for & Recipes: Wholemeal bread, wholemeal pancakes, wholemeal cookies, wholemeal flatbread, wholemeal pizza.
Did you know: Farmhouse wholemeal is named “Farmhouse” after its traditional rustic-looking loaves. Wholemeal flour is not the same everywhere some mills may sift out some of the nutritious bran before bagging it up. At Matthews Wholemeal means wholegrain, wholewheat 100% of the wheat in the flour.
Wholemeal baking tips: 1: Add more liquid when baking with wholemeal flour as the flour will absorb more. 2: Blend with Churchill or stoneground white for lighter loaves. 3: Don’t worry about mixing with wholemeal flour as the bran cuts the gluten strands allowing baked goods to rise.
Did you know? Wholegrain flours are high dietary fibre.
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.
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
Please note: bags smaller than 25kg are decanted at our premises into food grade bags.
Sacks are made from fully recyclable unbleached paper.