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Matthews Cotswold Stoneground Dark Rye Flour

£17.99
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Availability: Translation missing: en.general.icons.icon_check_circle icon In Stock | Same Day Dispatch up to 2pm (Mon-Fri)* | Express Delivery Available

Matthews Cotswold Stoneground Dark Rye flour is a wholemeal Rye flour used to produce delicious rye breads 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.

Protein: 8%

Milling and Provenance: Our Rye grain is grown on the Cotswold hills between Stow-on-the-Wold, Bourton 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.

Looking for Matthews Cotswold Light Rye in 16kg Sacks?

Health Benefits: Rye is a great source of soluble fibre which your body needs to help digest food. It is also a fantastic source of calcium, iron, vitamin E and potassium.

Recipe Recommendations: 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. Rye flour is great as a 100% Wholegrain bread but because of its lower gluten levels it is often mixed 25% to 50% with a wheat flour. If you are looking for a high rising rye breads blend with a White flour Organic Strong White or Churchill Strong white. The extra protein quality and strength in either of those two flours will balance the lower gluten levels of the rye but enhance your fibre content in your baking.

Did you know: Rye like corn is actually a grass. The grain evolved with barley and wheat. The origins or rye are said to have started in turkey before spreading across Europe.

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.

ABOUT RATTON PANTRY

Ratton Pantry is an independent, family owned business. Recognising the need for good quality baking ingredients online, we set about stocking a selection of premium kitchen, pantry and baking essentials such as flour and yeast, along with premium imported Italian ingredients.