Matthews Cotswold Stoneground Heritage Bibury Barley Flour 1.5kg, 4.5kg, 7.5kg & 16kg
Bibury Barley is a blend of a Cotswold Heritage Barley and local high protein wheat to boost your bread baking recipes. This flour produces traditional light golden breads with toasted barley flakes which gives your bread a wholesome crunch.
Delicious blend of Cotswold barley and local, high-protein wheat to boost your bread baking recipes with a subtly nutty flavour. Traditionally stoneground milled, the flour produces traditional light golden bread with toasted barley flakes, which gives your bread a wholesome crunch.
Perfect for: Artisan bread baking with a slightly nutty flavour. Barley bread, heritage barley, bread.
Delivers: This dough works well with yeasted recipes but can be used with a sourdough recipe. The barley flakes can produce a stiff dough but will become stretchier if you are hand-working it.
Top Tips: Substitute with local honey instead of sugar in your bread recipes.
Milling & Grain Provenance
Our barley is a unique blend of Heritage Barley that the Matthews family used to buy for malting barley for local breweries. 60 years on, we still blend this with our local wheat, traditionally milled through our stones to produce a wholesome nutty flavour and exceptional rustic looking bread.
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.
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