Matthews Cotswold Stoneground Ancient Cotswold Crunch Flour 1.5kg, 4.5kg, 7.5kg & 16kg
Pioneering an artisanal blend of three unique Ancient Grains, the distinctive flavours of whole grain Emmer and Einkorn combined with Cotswold Spelt have been blended with torrefied spelt flakes. This flour provides a distinct Cotswold Crunch flavour with the power of three ancient grains.
Stoneground Ancient Cotswold Crunch is a pioneering artisanal blend of three unique Ancient Grains. The distinctive flavours of wholegrain Emmer and Einkorn combined with Cotswold White Spelt have been blended with torrefied spelt flakes for an unforgettable flavour and bake quality. The result is a stretchy and pliable dough that’s effortless to work with.
Protein: 12.5%
Perfect for: Bread recipes with a unique flavour. Ancient grain flour recipes.
Delivers: This flour produces a soft dough that is wonderfully stretchy and a joy to work with, resulting in light tasty bread, without the heaviness of wholewheat.
Top Tips: Proving or “Retarding” in a fridge overnight will develop the flavours of the grain in the dough. It will also make the dough easier to handle and score before baking.
Healthy Benefits
High in natural fire Spelt combined Emmer. Many ancient grains are nutrient-rich and in their wholegrain form add unique complex flavour to your bakes.
Milling & Grain Provenance
Emmer, Einkorn and Spelt are three of the oldest grains in the world, with some varieties over 10,000 years old. They are the original domesticated kinds of wheat, and in their true ancient form are untainted by modern modification. These three grains are often referred to as “farro'' grains. Farro Piccolo (Einkorn), Farro Medio (Emmer) and Farro Grande (Spelt). The ancient grain is conditioned in 100-year-old handmade traditional pine wood grain houses.
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.
Available in 16kg bags
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
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
