World flour day celebration: 8 best flours for baking bread
Thank you for all of our brilliant flour heroes across the world for continuing producing beautiful “white gold” during the global health crisis. We want to say a big “thank you” to our farmers, millers, transporters, bakers and many other flour heroes who have kept a steady supply of the “white gold” under incredibly tough situations.
To celebrate this year’s World Flour Day, we want to share our favourite flours for baking bread. Strong White Bread Flour and Organic Plain Flour are amongst top of the list of our favourite flours! Check out our favourite flours!
1. Plain flour
Cotswold Plain Flour is our white plain flour with a multi-purpose use is milled from a blend of the highest quality soft wheats to a fine consistency and rich in flavour. This flour can be used for making pastry, cakes, shortbreads, sauces and many more delicious sweet and savoury products.
2. Strong white bread flour
Cotswold Strong White Bread Flour is a white, bakers grade, strong flour, suitable for bread and rolls. It’s a good, all-round flour for a range of baked products.
Our strong white flour ensures the bread will rise, as the protein and gluten absorb the water in the dough and becomes stretchy. The protein and gluten trap the carbon dioxide created by the fermenting yeast. As Matthews Cotswold Flour strong white flour has a higher protein percentage than regular flour, it gives more reliable results when making bread and bread rolls.
3. Eight grain flour
Cotswold Eight Grain Flour is a special blend of 8 grains combined to produce a rich strong white flour. Our strong white Eight Grain flour, flakes and seeds help you create a delectable full flavour and high fibre product. This wholesome flour is ideal for baking bread and rolls, producing excellent results every time.
Cotswold Eight Grain Flour is perfect for baking healthy rustic multigrain breads or bread types that require a wealth of protein. Cotswold Eight Grain Flour contains roughly 12% more protein strength than an average flour type thanks to the careful selection of grain varieties via the Cotswold Grain Partnership.
Cotswold Eight Grain Flour contains the following elements:
- Rye Flakes
- Oat Flakes
- Malted Wheat
- Maize Grits
- Sunflower seed
- Millet Seed
When using Cotswold Eight Grain Flour, we recommend mixing it with 20% spelt flour or rye flour to combine fibre in the recipe. If you want to add more protein to the mix, add 20% Canadian Great White flour.
4. Organic plain flour
Cotswold Organic Plain Flour is our white organic plain flour with a multi-purpose use is milled from a blend of the highest quality soft organic wheats to a fine consistency and rich in flavour. This flour can be used for making pastry, cakes, shortbreads, sauces and many more delicious sweet and savoury products.
5. Organic strong white bread flour
Cotswold Organic Strong White Bread Flour is our strongest bakers grade organic white flour with a high protein content. The organic wheats are a blend of hard wheats from across the world. This flavoursome flour is ideal for creating appetising bread and rolls. Our premium organic strong white bread flour is milled in the Cotswolds from carefully selected, high protein, certified organic wheat. It’s perfect for organic sourdough recipes!
Matthews Cotswold Flour has been supporting organic farming for over 30 years! Baking with organic flour means you have chosen to support nature, protect the environment, and promote sustainable farming!
6. Stoneground light spelt
Cotswold Stoneground Light Spelt is rich in flavour spelt is superb for bread making and speciality pastry. Stripped from its coarse outer layer to end with a smooth white flour. Great healthy option with it being easier to digest rather than normal flours.
Cotswold Stoneground Light Spelt flour is a smooth white flour milled from UK grown ancient grain spelt. Spelt is a highly nutritious and healthy option, compared to wheat, it is packed full of fibre. Cotswold Spelt is a perfect all-purpose healthy baking flour that produces delicious bread, cake and biscuit recipes. You can use Cotswold Stoneground Light Spelt to bake bread, cakes, pasta, and pastries.
7. Strong white bakers flour
Churchill Strong White Bakers Flour is an extra strong high protein bread flour. This flour is finely milled from a blend of high protein hard wheat from the Cotswold village of Churchill. Churchill Strong White Bakers Flour encourages brilliant gluten development and easy kneading and shaping. This Churchill Strong White Bakers Flour contains a 12.8% protein which supports the rise and structure of your bread. The flour is perfect for both hand or bread machines. You can also blend Churchill Strong White Bakers Flour with Stoneground wholegrain spelt flour for a richer and more complex flavour.
Churchill Strong White Bakers Flour is ideal for long fermentation sourdough and other breads.
8. Organic wholemeal flour
Organic Wholemeal Flour is a high quality, 100% extraction flour perfect for bread and rolls. Sourced and produced using the best organic hard variety of wheat, from around the world, Organic Wholemeal Flour produced unmatched consistency and coarseness. In addition to baking bread and rolls, Organic Wholemeal Flour is also beautiful for baking pancakes or tortillas!
To check out our grand selection of baking flour, shop at our online flour store and have your favourite flour delivered right to your next steps!