Matthews Cotswold Regenerative Eight Grain Artisan Flour 1.5kg
This Regeneratively Farmed Matthews Cotswold Eight Grain Flour is the same speciality blend of eight grains and seeds as their original Eight Grain strong multigrain bread flour, only the base wheat flour is made from Regenerative grains.
Combining wheat, Rye flakes, Oat Flakes, Malted Wheat, Maize grits, Linseed, Sunflower Seed and Millet Seed. This artisan bread flour is ideal for baking delicious, multigrain bread and roll recipes by hand or bread machine.
Matthews source all of their Regenerative Wheat from local British farms, and most of their suppliers are within a 40 mile radius of the mill. Regenerative Agriculture is a restorative approach to growing, designed to help ensure food security for generations to come.
Perfect for: Multigrain bread, Eight Grain bread, artisan bread and roll recipes, sourdough baking. Because this Regen Eight Grain is made very similarly to the original, any of our existing Eight Grain recipes will work for this too.
Ingredients: Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Folic Acid, Thiamine (B1)], Malted Wheat Flakes*, Rye Flakes*, Oat Flakes*, Wheat Gluten*, Malted Wheat Flour*, Maize Grits*, Linseed*, Millet*, Sunflower Seed*.
For allergens, including cereals containing gluten, see ingredients in Bold.
May contain traces of Soya.
Raw ingredient, cook before consuming.
*Denotes from non-regenerative ingredients.
Protein: 12.8%
Bread Maker Recipe:
Eight Grain Loaf
Ingredients
Regenerative Eight Grain Flour 475g
Milk, Butter or Oil 25g
Salt 1 tspn
Sugar 1 tspn
Yeast 1 1/2 tspn (4.5g Dried Yeast / 9g Fresh Yeast)
Water 340ml
Method
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
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.
Nutrition
Typical values per 100g
Energy: 1504Kj/355Kcal
Fat: 3.10g
of which is saturates: 0.54g
Carbohydrates: 69.50g
of which is sugars: 0.54g
Fibre: 4.10g
Protein: 12.80g
Salt: 0.01g
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.
Buy Matthews Cotswold Regenerative Eight Grain Artisan Flour 1.5kg at Ratton Pantry.
