Barley Flour
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Weight
- Mixed Boxes
- 16kg
- 1.5kg
Flour Type
- Rye
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- Strong White
Best For
- Pizza & Pasta
- Cakes & Pastry
- Sourdough
- Bread
Wheat Type
- Italian
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Milling Method
- Roller Milled
- Stoneground Milled
Farming Method
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Matthews Barley Flour – Beautifully light golden bread flour
Golden bread, crunchy barley and perfect for blending
Matthews barley flour is part of our heritage collection. This beautiful golden flour is traditionally stone ground whilst adding local high-protein wheat to help enhance your bread baking.
The barley flakes will become richly toasted and add a wonderful textural crunch and taste to the light golden bread. Although perfect on its own, this heritage Bibury barley flour is lovely when blended for sourdough recipes or in combination with other Matthews flour to create a unique taste and texture profile.
Matthews specialises in stoneground flours traditionally milled in the Cotswolds. Creating stone ground flour is a slower process that retains more of the nutritious bran and germ from the wheat. Our Barley flour is lovingly crafted to maintain all the best parts of the local high-protein wheat, whilst adding barley flakes for texture and flavour.
Matthews Heritage Bibury Barley flour is part of our stoneground collection, available in individual 1.5kg bags, a 5-bag collection or as part of our Cotswold Flour Stoneground Box and Cotswold Flour Master Bakers box.
Using Matthews Barley Flour will give you beautifully soft textured bread with added crunch and offers opportunities to blend into your unique recipes.
Matthews Cotswolds Flour News
Introducing Sophie Carey, the new Bakery Development Manager at Matthews Cotswold Flour
We are so excited to introduce Sophie, our new expert technical baker at the Cotswold Flour Mill on this...
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What is your earliest memory of pizza? Pizza has always been a huge part of my life. My grandparents...
Introducing Sophie Carey, the new Bakery Development Manager at Matthews Cotswold Flour
We are so excited to introduce Sophie, our new expert technical baker at the Cotswold Flour Mill on this...
Pizza week - Q&A with Cameron Kelly from Zonda
My first memory of pizza is being on holiday in Portugal when I was about 7 or 8. The...
Q&A with Nicola Cooper from Blake’s Kitchen
What is your earliest memory of pizza? Pizza has always been a huge part of my life. My grandparents...