Cotswold Flour Recipes

Baker: Sophie CareyMakes: 9 large rollsPrep time: 25 minutes (plus up to 2 hours of proving time)Bake time: (35-45 minutes)Flours...

Baker: Sophie CareyMakes: 1 large loafPrep time: 25 minutes (plus 2 hours of proving time)Bake time: (35-45 minutes)Flours used: Cotswold...

Makes: 1 standard loaf Baker: Elaine Boddy Method: Step 1: late afternoon/early evening, mix all of the ingredients together in...

Baker: Omer Tekgul Makes: 1 loafPrep time: 15 MinutesBake time: 45-50 MinutesFlours used: Matthews Cotswold Heritage BarleyMethod: Preheat the oven...

Baker: Cherie Denham Makes: 1 loafPrep time: 15minsBake time: 30minsFlours used: YQ flour and Plain white flour.Method: Preheat the oven...

Explore all sorts of hints and tips for your sourdough bakes, get your free downloadable Starter Journal, and join our...

Baker: Sophie CareyMakes: 1 small loafPrep time: 24 hoursBake time: 30 minutes Flours used: Heritage Bibury Barley Method: Make the poolish...

Baker: Sophie CareyMakes: 2 LoavesPrep time: 24 hoursBake time: 1 hourFlours used: Stoneground Wholegrain Dark Rye Method: Make the preferment...

Makes: 1 loaf Prep time: 10 mins Bake time: 30-35 mins Flours used: Matthews Cotswold Organic Seven Seeds Flour Method:...

Makes: 1 loaf Prep time: 45 mins , plus proving time Bake time: 40-45 mins Flours used: Matthews Cotswold Organic...

Makes: 1 loaf Prep time: 40 mins , plus proving time Bake time: 37 mins Flours used: Matthews Cotswold Seven...

Makes: 1 loaf Prep time: 10 mins , plus proving time Bake time: 30-35 mins Flours used: Matthews Cotswold Seven...

Makes 15 Prep time: 10 mins , plus proving time Bake time: 20-25 mins Flours used: Heritage Fifield Light, Churchill...

Einkorn is the oldest of the ancient grains. It is a fine soft flour, so in this recipe I have...

Khorasan adds a nutty flavor to any loaf. If used alone, this flour would create a dense loaf, so it is ideal paired with a lighter flour, as it is here. This creates a smooth, tactile dough to work with and a lovely tasty loaf.

A delicious sourdough loaf using our award winning Cotswold Crunch!

Cheese and bread is such a classic combination, and brings this loaf alive with flavour as well as the joy of melted cheese....

The Bere-Barley from Orkney has been a bit of a discovery for me this year. It’s an ancient cereal which was spread across Europe in Neolithic times by the first farmers, and is still harvested nowadays...

Cotswold Crunch Crisp Breads. I eat mine with just some salted butter - simple and delicious!

Focaccia is one of the most popular and certainly most loved baked goods in Italy. Practically every region has its own: they are all different but united by simple nutrients, and tradition...

A delicious cereal loaf made with a mix of our Regeneratively Farmed Traditional Strong White Bread Flour and the best selling Organic Cotswold Crunch.

A brilliant loaf using a mix of our Cotswold Strong White and Eight Grain flours.

A recipe from the Bake-a-long live with Marc Elliot from Great British Bake off and Bertie Matthews.

A Cobb bloomer made with our Organic Strong White Bread Flour.

Combining two of our favourite ingredients into a delicious cheesy, crispy bacon soda bread.

Who said sourdough has to be savoury? Why not try adding in some chocolate...

A work of art! A perfect Pumpkin Sourdough Loaf ready for Halloween.

Enjoy fresh with a chunk of cheddar or toasted with melted butter!

A masterpiece sourdough with our Strong White and Maizebite Cotswold Flour

We love partnering with our amazing Brand Ambassador Elaine Boddy and are very excited to share this amazing recipe! Don't forget to checkout our new Sourdough Section for more hints, tips and tricks! 

You could partition your dough into 70g balls of dough (ideal for sandwich rolls)...

Creating a sourdough starter is quite straight forward, it will usually take a week or two to establish, requiring about 5-10 minutes attention each day… but it’s totally worth it!

This recipe makes two good sized loaves infused with raw local honey to compliment the stoneground wholemeal flour without making it too sweet – see Tips....

The day before baking, in the morning, mix the active starter with water and stir to combine. Add strong white flour, cocoa powder, and sugar and mix until fully incorporated...

This recipe makes a tasty soft loaf, with a slight chew from the oats in this lovely new flour. The mix starts off slightly sloppy but comes together to make a firm dough as the flour and oats absorb the water and the handling builds up structure. 

I love adding an oat crust to loaves, the oats toast as the loaf bakes, and added to the beautiful flour, this produces a loaf full of flavour. You can use the method in this recipe to add oats to any of your loaves.

Elaine's brilliant sourdough rolls recipe using our new Stoneground Malted Cotswold Rye flour.

The new Ancient Cotswold Crunch brings together to brilliance of Matthews Cotswold Crunch with emmer, einkorn and spelt flours to create a tasty, wholesome, wonderful flour.

This flour produces a wonderfully tasty loaf, whether used alone or in conjunction with another flour as I have done here. The mix will be sticky and heavy and grows to a smooth firm dough, baking to a soft, slightly moist, lovely sandwich loaf.

Baking Tip – To bring out of the rich flavours of the flours & ingredients follow this baking tip; Once the dough is made, place into a mixing...

We hope that you enjoy making some of the recipes using Matthews Cotswold Flour. If you would like to submit your results or pictures of your bake then please email...

Baker: Sophie CareyMakes: 1 two layer sandwich cake (8 inch tins)Prep time: 15 minutesBake time: 25 minutes Flours used: Self...

Baker: Sophie CareyMakes: 9-12 scones (depending on the size of the cutter)Prep time: 25 minutesBake time: 20 minutesFlours used: Self...

Baker: Sophie CareyMakes: One TartPrep time: 30 minutesBake time: 45 minutesFlours used: Regenerative All Purpose Method: Preheat your oven to...

Baker: Sophie Carey Makes: Prep time: 30 minutesBake time: N/AFlours used: Matthews Italian Tipo 00 Method: Weigh your flour for...

Baker: Sophie CareyMakes: One Festive WreathPrep time: 30 minutes plus proving timeBake time: 45 minutes Flours used: Regenerative All Purpose...

This super-speedy savoury recipe is a perfect quick and simple bake, ideal for after-dinner or snacking throughout the day. Also from our Professional In-house Baker, Sophie Carey.

Baker: Sue StonemanMakes: 30-35Prep time: 15 mins plus half hour proving Bake time: 3-4 minutes Flours used: Self Raising Flour...

Baker: Gabriella Morelli Serves: 6Prep time: 1 hourBake time: 45-50 minsFlours used: Matthews Cotswold Maizebite, Matthews Cotswold Plain Method: Wash...

Baker: Morgan Richmond-Watson (Homemade Morgan) Instagram: homemade_morganMakes: 1, 8” PiePrep time: 45 mins, including 30 mins chilling time. The pastry,...

Baker: Sophie Carey Makes: 2 portions Prep time: 10 minutes Bake time: N/A Flours used: Matthews Strong White Flour, Matthews...

Baker: Sophie CareyMakes: 4 portionsPrep time: 30 minutesBake time: N/AFlours used: Tipo 00 Method: Mix your eggs and flour slowly...

Baker:  Sofia Gallo - In Cucina con Sofia Makes: 1 Large focaccia - 39.2 x 26.7 x H2.5 cm oven trayPrep...

Makes: 12 Prep time: 10 mins , plus proving time Bake time: 16-18 mins Flour used: Matthews Cotswold Heritage Fifield...

Makes 3 Prep time: 30 mins, plus proving time Bake time: 30-40 mins Flour used: Italian Tipo 00   Method...

Serves 6-8 Prep time: 10 mins Cooking time: 20 mins  Baking time: 20 mins Flour used: Italian 00 Method: Put...

Makes 1 Prep time: 10-15 mins, plus proving time Bake time: 15-20 mins Flour used: Heritage Bibury Barley Method :...

This is a wonderful fruit galette that can be made with any seasonal fruit. Try rhubarb, strawberries, plums, apples, for example.

Delicious cheese scones by by Susie at The Cotswolds Baking Workshop.

Homemade ravioli with garlic sage butter and our Tipo 00 flour makes an excellent dinner for two.

An excellent easy dinner recipe! Chicken and mushroom pie using Cotswold Plain Flour.

We absolutely love this bacon and fried egg naan pizza from the Pizza Pilot!

Experiment with your pizza toppings with this tuna & buffalo mozzarella pizza recipe.

In the south of Italy most pasta shapes are made with an egg free dough as historically eggs were expensive. Most pasta shapes can be made with a southern dough which is simply made with flour and water!

An amazing three cheese and pepperoni calzone recipe from Scott's Pizza Project.

Focaccia with cherry tomatoes, garlic, rosemary and blue cheese.

Full flavour rolls using Elaine's enriched master sourdough recipe combined with a mix of delicious ingredients.

Nduja is a spicy, spreadable salami from southern Italy made with a mix of pork, herbs and spices including a generous hit of Calabrian chilli peppers...

Crumpets are small, round griddled breads that are thin with a spongy texture -commonly enjoyed for breakfast! 

It might not be for everyone, but we're here for it! Scotts pizza project festive brussel sprout, bacon and cranberry pizza...