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Matthews Cotswold Stoneground Wychwood Oat Blended Flour 1.5kg, 4.5kg, 7.5kg & 16kg

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Matthews Cotswold Stoneground Wychwood Oat Blended Flour is a specialty blend of Wholegrain high fibre Oats and Oat flour, blended with high protein British grade 1 wheat from the Cotswold Hills.

Wholegrain oats and oat flour are blended with strong white bread flour, made from high protein British grade 1 wheat from the Cotswold Hills. The result is a light, delicious bread flour.

Protein: 11.0%

Perfect for: Perfect for bread and roll recipes, oat bread and oat rolls. Blend with Marc Elliot’s Cotswold Crunch cider bun recipe and substitute Cotswold Crunch with Wychwood Oat Blend.

Top Tips: It’s best to consume your beautiful Wychwood Oat loaf the day of baking or the next day for toast! Try honey in your recipe for an enhanced flavour. If you do want to make a batch, we recommend freezing the loaf to use another day.

Milling & Grain Provenance: Wychwood Oat is named after the ancient royal Wychwood forest which gave its name to the village where the Cotswold mill has been for over 100 years. (Shipton-Under-Wychwood). Paul Matthews created this flour when experimenting with his honey oat bread recipe in the 90s. Today his son, Bertie, has brought this flour back for the Cotswold Baking Club to try.

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


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.

Legal Disclaimer

Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame

Please note: bags smaller than 25kg are decanted at our premises into food grade bags.

Sacks are made from fully recyclable unbleached paper.


Ratton Pantry is an independent, family owned business. Recognising the need for good quality baking ingredients online, we set about stocking a selection of premium kitchen, pantry and baking essentials such as flour and yeast, along with premium imported Italian ingredients.