Matthews Cotswold Stoneground Wholegrain Emmer Flour 1.5kg, 4.5kg & 7.5kg
Matthews Cotswold Wholegrain Emmer Flour, traditionally stoneground milled from 100% of the Emmer berry maintaining its natural nutritional profile. Emmer can be easier to digest which is one of the reasons for its newfound popularity. Wholegrain Emmer can be used in pasta recipes or blended into bread recipes. Produces a robust, nutty, and slightly sweet taste.
Perfect for: Bread, Pancakes, waffles, muffins, soda bread, sourdough bread.
Top Tips: Bread dough can be stickier because of the weaker gluten. Do not over knead or add flour as this will not help. Accept the stickiness and knead the dough to a level where it is soft and pliable. Rather than super stretchy. 2: Bake your dough in a well-greased tin rather than baking sheet.
Healthy Benefits: Emmer is high in protein, fibre and a good source of resistant starch which can improve gut health.
Milling & Grain Provenance: Emmer wheat (Triticum dicoccum) is a relative of Einkorn and Durum wheats. Known as “Farro Medio” in Italy, its size is between Einkorn and Spelt. One of the first naturalist the roman “Pliny the Elder” said that Emmer was one of the oldest wheats and that was 2000 years ago! Emmer is a versatile ancient grain and has good resilience to pests and drought something increasingly important in our ever-changing climate. It grows a very tall stem that looks great in a field but can be hard to harvest.
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.
Also available in 16kg bags
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