Matthews Cotswold Windrush Strong White Bread Flour
Matthews Cotswold Windrush Strong White Bread Flour is perfect for everyday bread baking in the bakery or kitchen. Milled using exclusively premium high protein group 1 wheat and used by bakers all over the UK due to its consistent reliable performance.
Protein: 12%
Milling and Provenance: Each year at harvest all the different varieties of group 1 milling wheat are tested as soon as they come off the field. These varieties are then tested in our flour lab to access their protein strength, protein quality among a number of other tests. Our Windrush flour is only milled from varieties wheat that reach the top 10% of the criteria for bread baking quality.
Perfect for & Bread Flour Recipes: Bread, artisan breads, rolls, tinned loafs, bread baps, garlic bread, banana bread, wheat bread, homemade bread, yeasted rolls, country white bread.
Matthews Baking Bread Top Tips:
1: Blend with our Wychwood or Canadian bread flour to boost protein for open texture white breads.
2: Blend into wholemeal bread recipes for a lighter loaf.
Contains: Wheat
Did you know: The name Windrush was named by Paul Matthews after the river which runs through the Cotswold town of Burford. Several bakers based in Burford use this flour every morning to make artisan bread for the town locals, tourists and even Paul’s lunch.
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.
Delivers: A constituent and versatile strong white bread flour
Milling & Provenance: Premium grade 1 wheat grown exclusively in the UK, milled at the Cotswold Mill.
Protein: 12%+
Wheat Origin: Great Britain
Contains: Wheat
Did you know: The name Windrush was named by Paul Matthews after the river which runs through the Cotswold town of Burford. Several bakers based in Burford use this flour every morning to make artisan bread for the town locals, tourists and even Paul’s lunch.
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.
