Matthews Cotswold Organic Stoneground Dark Rye Flour
Cotswold Stoneground Organic Dark Rye flour is a wholemeal Rye flour used to produce delicious rye bread and with a dark dense character. Produced from local Cotswold Rye grain the texture of the flour is a dark greige colour creating a denser bread than used from wheat flour. This flour is also available in light rye.
Perfect for: Rye bread, sourdough. Delicious Organic Rye bread, perfect to blend into sourdough recipes, crackers, and savoury snacks with a darker denser character. Blend into white flour recipes or use a tin when baking.
Delivers: A traditional full flavoured loaf
Milling: Traditional stoneground rolling
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.
Provenance: Wholemeal Rye is grown in the Cotswold. Rye grain has been grown since the middle ages. Matthew's rye grain is grown on the Cotswold hills between Stow-on-the-Wold, Bourton-on-the-Water, and Burford. Cotswold Dark Rye flour can be referred to as a “Pumpernickel Flour”. Pumpernickel Flour contains 100% of the rye berry. The outer fibre-rich bran and oily germ at the centre of the rye grain remain in this dark flour. A 100% Organic process means this is good for the planet and good for you.
Contains: Wholemeal Rye
Health Benefits: High fibre and Magnesium alternative to wheat. Rye is said to be high in core vitamins and minerals like fibre and manganese. If you are looking to lower your gluten intake, 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: Combine with a sourdough starter to make the perfect Rye Sourdough. Or looking for something less dense? Combine with Spelt or a strong white flour.
For allergens, including cereals containing gluten, see ingredients in bold
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
Please note: bags smaller than 25kg are decanted at our premises into food grade bags.
Sacks are made from fully recyclable unbleached paper.