Cotswold Flour Recipes

Makes: 2 small loavesPrep time: 1 hour total, plus resting and provingBake time: 45 minutesFlours used: Heritage Fifield Light, Heritage...

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 Elaine Foodbod Sourdough and are very excited to share this amazing recipe! For more great tips, please visit her website or join her Facebook group. 

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: Gabriella Morelli Serves: 10Prep time: 30 mins, plus cooling timeBake time: 25-30 minsFlour used: Matthews Cotswold Organic Self Raising...

Baker: Gabriella Morelli Serves: 8-10Prep time: 1 hourBake time: 50 minsFlours used: Matthews Cotswold Maizebite, Matthews Cotswold Plain Method: Beat...

Baker: Gabriella Morelli Serves: 10Prep time: 20 mins, plus chilling timeBake time: 60 minsFlour used: Matthews Cotswold Maizebite Method: Make...

Baker: Gabriella Morelli Makes: 12Prep time: 30 minsBake time: 14-15 minsFlour used: Matthews Cotswold Organic Self Raising Method: Melt the...

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...