Stoneground Traditional Regenerative Strong Bread Flour

£2.80
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Pack Size

In stock  -  58 left

Pickup available at The Matthews Cotswold Flour Mill

Usually ready in 2-4 days

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1 Bag - 1.5kg

The Matthews Cotswold Flour Mill

Pickup available, usually ready in 2-4 days

Station Road
FWP Matthews Ltd
Shipton under Wychwood, Chipping Norton OX7 6BH
United Kingdom

+441993830342
Description

Strong white bread flour traditionally stoneground milled in the Cotswolds from regeneratively farmed UK wheat. Perfect for all bread baking. Regenerative agriculture is a sustainable farming system that focuses on encouraging soil fertility, maximise biodiversity and reducing chemical inputs. Use this as your go to white flour for all bread baking. By choosing this flour you are supporting farmers the regeneration of our soils and biodiversity. Use with any strong white flour recipe.

Strong white bread flour traditionally stoneground milled in the Cotswolds from regeneratively farmed UK wheat. Perfect for all bread baking. Regenerative agriculture is a sustainable farming system that focuses on encouraging soil fertility, maximise biodiversity and reducing chemical inputs. Use this as your go to white flour for all bread baking. By choosing this flour you are supporting farmers the regeneration of our soils and biodiversity. Use with any strong white flour recipe.

Ingredients/Allergens

Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamine (B1)]
For allergens, including cereals containing gluten, see ingredients in bold

Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamine (B1)]
For allergens, including cereals containing gluten, see ingredients in bold

Nutritional Information

Per 100g

  • Energy (KJ/Kcals) 1451/341
  • Protein 12.20g
  • Total Fat 1.40g
  • Of which saturates 0.30g
  • Cholesterol 0.00g
  • Carbohydrates 75.30g
  • Of which Sugars 1.26g
  • Dietary Fibre 4.10g
  • Salt 0.01g

Per 100g

  • Energy (KJ/Kcals) 1451/341
  • Protein 12.20g
  • Total Fat 1.40g
  • Of which saturates 0.30g
  • Cholesterol 0.00g
  • Carbohydrates 75.30g
  • Of which Sugars 1.26g
  • Dietary Fibre 4.10g
  • Salt 0.01g

Milling and Provenance: 5 years in the making this is our first bread flour to be made from a blend of regenerative grown wheat. The farms that grow this wheat are committed to the regenerative farming principles. 1: Crop Diversity, 2: Protecting the soil surface, 3: Maintaining living routes, Minimising soil disturbance and 5: Integrating livestock. The wheat is conditioned in 100-year-old pine wheat bins before being traditionally stoneground milled to produce a high protein strong white bakers flour perfect for sourdough and yeasted bread baking. Matthews works directly with farmers in the Cotswold Grain Partnership to agree and ensure principles are practiced on farms. This takes time, trust and analysis to assess the positive regenerative impact on the soil, biodiversity and health of the plant and ultimately the nutrition of our bread.

Perfect for & recipes: White bread, Sourdough Bread, Yeasted bread, Tinned loaf, Muffins, Bagels, 

Protein: 12%

Contains: Wheat

Did you know: Regenerative Agriculture is a way of growing grain that improves soil fertility, biodiversity and reduces chemical input cost for farmers. Better for farmers, better for the plant. To learn more visit the Cotswold Grain Partnership page.

Flour Number: 6

Flour Type: Bread Flour

Flour Type Detail: Strong White Bread Flour

Origin: Great Britain

Farming Method: Regenerative Agriculture

Grain Type: Regenerative Grown Wheat

Milling Method: Stoneground

Health: Strong in protein, Improves soil health, improves biodiversity, Unbleached, no extra additives.