Matthews Cotswold Traditional Stoneground Strong Wholegrain Flour | Specialty High Gluten and Protein Flour | Artisanal | Milled in Britain | For Baking Wholemeal Rustic Bread Recipes | 14.5% Protein | 1.5kg Bag (Pack of 5)

Strong stoneground wholemeal flour, traditionally milled using 100% of the whole wheat grain. The entire wheat grain, including the nutritious bran and germ, remain intact as we slowly stoneground mill high-protein wheat to give a very strong 14.5% protein flour which helps the bread rise when baking. The naturally high gluten in this flour produces beautiful wholemeal crusty bread with a unique rustic stoneground flavour.

MILLING & PROVENANCE

Stoneground milling is the ancient way of milling and before the mass introduction of roller mills was the main way flour was produced with thousands of water mills and windmills all over the UK. In Shipton-Under-Wychwood 1000 years ago there were 6 Shipton mills, today there is only one Shipton Mill run by the Matthews family. The present-day Matthews stone and roller mill is located 50 meters from the river Evenlode and the site of an old watermill. The reason for the move was to be nearer the connecting rail track built in 1845. We source naturally high-protein wheat from our local Cotswold Grain Partnership to produce a superior 14.5% wholemeal flour.

PERFECT FOR

Easy wholemeal bread recipes. Wholemeal bread recipes, wholewheat recipes, wholegrain flour recipes. Tin loaves, traditional stoneground wholemeal bread recipes, blend with other recipes to boost the nutritional content and flavour of your breads.

TOP TIP

100% Wholegrain flour absorbs more water, so a bit of extra kneading is sometimes required. Blending with a Strong white will help give it a bit more of a rise. Blending wholegrains with ancient grain flour and Heritage flour will develop taste profile.

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