Matthews Cotswold Stoneground Wholegrain Dark Rye Flour - 1.5kg Bag (Single Bag)

Description

We may be new to you, but we ve been around a while! 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 re proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and traditional milling techniques. We supply predominately small, professional, artisan bakers all over the UK including 3 out of the last BIA bakers of the year. We mill using traditional stoneground methods and roller for premium bakers white flours. We source and blend our 8 types of grain from our local Cotswold Grain Partnership to create award-winning bread, wholegrain, culinary, pastry, and specialty flour blends. 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 where we mill, pack and ship every order to your door. Today, the company is led by father and son team Paul and Bertie Matthews - FWP Matthews great, great-grandsons. 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 where we mill, pack and ship every order to your door. Today, the company is led by father and son team Paul and Bertie Matthews - FWP Matthews great, great-grandsons.IngredientsWholemeal Rye FlourDirections1. Measure the required amount of flour using a dry measuring cup or scale. 2. Sift the flour if the recipe calls for it to aerate and remove any lumps. 3. Blend with light rye flour for a higher rising lighter bread or with Eight Grain for a beautiful multigrain loaf. 4. Follow the recipe's instructions for mixing, kneading, or combining the flour with other wet ingredients.Manufacturer Contact InformationFWP MATTHEWS LTD, Station Road, Shipton under Wychwood, Chipping Norton, Oxfordshire, OX7 6BH

Features

• STONEGROUND WHOLEGRAIN DARK RYE. A wholemeal Rye flour used to produce delicious rye breads and with a dark dense character. Produced from local Cotswold Rye grain the texture of the flour is a dark greige colour creating a denser bread than used from wheat flour. This flour is also available in light rye and medium Rye
• MILLING & PROVENANCE. Our Rye grain is grown on the Cotswold hills between Stow-on-the-Wold, Bourton and Burford. Cotswold Dark Rye flour can be referred to as a Pumpernickel Flour. Pumpernickel Flour contains 100% of the rye berry. The outer fibre-rich bran and oily germ at the centre of the rye grain remain in this dark flour
• PERFECT FOR. 1: Blend with Light rye flour for a higher rising lighter bread. 2: Blend with Eight Grain for a beautiful multigrain loaf. 3: Rye dough does not require that much mixing as there is a very low gluten amount in the dough
• HEALTH BENEFITS. Rye is a great source of soluble fibre which your body needs to help digest food. It is also a fantastic source of calcium, iron, vitamin E and potassium
• DID YOU KNOW. Rye like corn is actually a grass. 2: The grain evolved with barley and wheat. 3: The origins or rye are said to have started in turkey before spreading across Europe