Matthews Cotswold Stoneground Malted Cotswold Rye Flour 1.5kg, 4.5kg, 7.5kg & 16kg
Cotswold Malted Rye is a wholesome malted rye flour with rye flakes and creates a dark and rich dough packed with flavour. The stoneground wholegrain rye retains its nutritional value from all three parts of the Rye grain for improved nutrition and taste.
Cotswold Malted Rye is a wholesome malted rye flour with rye flakes which is great for traditional bread recipes. It creates a dark and rich dough that’s packed with flavour and plenty of nutrients. Stoneground milling means wholegrain rye retains the nutritional value from all three parts of the rye grain.
Delivers: A strong, distinctive aroma that comes from the malted rye flakes. As you mix the aroma will develop and so will the end taste. The dough is easy to work with and produces delicious tasting bread.
Perfect for: Traditional country bread recipes, rye bread, artisan rye recipes.
Top Tips: Try this rye with a sourdough bread recipe and a long fermentation time to allow the flavours of the malted rye flakes to develop.
Our trusted traditional stones Marmaduke and George mill 100% of the rye grain to ensure all nutrient-rich elements of the grain are maintained. Rye is rich in fibre and helps to support digestion. Rye also contains more iron, potassium, and sodium than traditional wheat flour.
Milling & Grain Provenance
Malted rye flakes are stoneground milled into a special rye flour. The rye grain is grown locally by Cotswold Grain Partnership farmers in Stow-on-the-Wold.
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