Matthews Cotswold Stoneground Heritage Broadway Wholegrain Bread Flour 1.5kg, 4.5kg & 7.5kg
Matthews Stoneground Heritage Broadway flour is a blend of wheats traditionally stoneground milled to produce a delicious wholemeal bread flour. Grown by Matthews local Cotswold Grain Partnership, these old populations of wheat have their own unique taste and nutritional profile.
Use this flour when recipes ask for wholemeal bread flour. The flavour profile of this flour is more diverse and adds great depth to your bakes. Use long fermentations sourdough recipes to help develop the flavours further.
Perfect for: Sourdough bread recipes, wholemeal recipes or blend with white flour for added texture and flavour.
Milling & Grain Provenance: The three heritage wheats used in this flour have been sourced by our local Cotswold Grain Partnership. These old wheat varieties are made up of populations that have adapted to local growing conditions and often have more resilience and diversity than modern wheat. We condition (Add water) to these wheats in 100-year-old original pine bins at the Cotswold mill before traditionally stoneground milling to produce a wholemeal flour with 100% of the nutritious wholegrain in tact.
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.
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