Matthews Cotswold Stoneground Heritage Fifield Light White T80 Bread Flour 1.5kg, 4.5kg & 7.5kg
Matthews Stoneground Heritage Fifield light Flour is a white T80 style strong bread flour. This flour is produced from a population of heritage British wheats, chosen for their unique taste and traidional qualities, that have a diverse profile that has adapted to growing in the UK over hundreds of years.
Perfect for: All bread-making recipes. Use in replacement of your usual white flour to produce a tasty rustic loaf. Artisan breads, blending with wholemeal bread recipes.
Delivers: A flour that is easily adaptable to all recipes, producing a delicious full flavour.
Milling & Provenance: Carefully selected UK grown heritage wheats. Fifield has been given its name after the Cotswold village 3 miles away that stills grows heritage varieties of wheat. These types of varieties were grown by local farmers and the Matthews family 200 years ago. Today we still work with the same farming families under the Cotswold Grain Partnerships to grow Heritage varieties of wheat using a low input model that supports soil health and minimises the use of chemicals.
Top Tip: 1: Blend the unique flavour of Fifield light with other wholegrain flours. 2: Dough needs to be handled gently and will take less water.
Contains: Wheat Flour [Wheat Flour, Gluten, Calcium Carbonate, Iron, Niacin (B3), Thiamine (B1)].
Recipe Recommendation: A good base flour that can be mixed with other Matthew Cotswold flours to create the perfect 50/50 loaf!
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