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Matthews Cotswold Stoneground Cotswold Spelt and Rye Flour 1.5kg, 4.5kg, 7.5kg & 16kg

£2.99
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A blend of Wholegrain Cotswold Rye & Cotswold Light Spelt flour. This flour produces a lighter wholemeal blend from two nutritious grains. Our Stoneground Spelt and Rye delivers a mild, nutty dark flavour.

Matthews Cotswold Cotswold Stoneground Spelt and Rye is a blend of Wholegrain Cotswold Rye & Cotswold Light Spelt flour. The result is a lighter, wholemeal-blend flour from two nutritious grains with a mild, nutty dark flavour. Spelt and rye working together create a greater depth of flavour. 

Protein: 10.5%

Perfect for: Wholemeal bread recipes, sourdough bread recipes with enhanced flavour

Top Tips: If you do want to make a batch, we recommend freezing the loaf to use another day.

 

Healthy Benefits

Spelt is high in fibre which is important for managing cholesterol and can help you digest food faster. Rye is also rich in dietary fibre, which makes the bread feel lighter to eat and digest.

 

Milling & Grain Provenance

Spelt is sometimes referred to as “Farro Grande” and is one of the three original Ancient Grains. Spelt has been cultivated for over 5000 years. We combine this high fibre grain with one of our favourites, rye. Our Cotswold Rye grows very tall on the windy Cotswold Hills around Stow-on-the-Wold and has a longer root system allowing for more nutrients to enter the plant.

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

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ABOUT RATTON PANTRY

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Ratton Pantry is a family business run by two very keen home bakers and cooks, Victoria and Sean. Recognising the need for good quality baking ingredients during the COVID-19 lockdowns, and having problems procuring these goods for ourselves, we set about stocking a selection of premium kitchen, pantry and baking essentials such as flour and yeast, along with premium imported Italian ingredients.