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Multi Grain Flour

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Weight

  • 16kg
  • Bread Mixes
  • 1.5kg

Flour Type

  • Rye
  • Wholegrain
  • Ancient Grain
  • Strong White
  • Bread Mixes

Best For

  • Pizza & Pasta
  • Cakes & Pastry
  • Sourdough
  • Bread

Wheat Type

  • Italian
  • Canadian
  • French
  • British

Milling Method

  • Roller Milled
  • Stoneground Milled

Farming Method

  • Regenerative
  • Conventional
  • Organic
 Cotswold Crunch Flour
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Eight Grain Flour
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Organic Seven Seed Mix
Ancient Cotswold Crunch Flour
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Cotswold Flour Bread Mix Selection
Matthews Eight Grain Flour
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Matthews Multigrain Flour – Award-winning taste using special blends of grains and seeds

Discover our carefully crafted range of multi grain flours

When it comes to multigrain flour, we believe in choice. Multi grain flour is such a wholesome, strong flour it is rightly one of the best-selling varieties we create. 

We offer five varieties of multigrain flour, each with its own unique properties. Cotswold Crunch Flour is a beautiful blend of strong bread flour, malted wheat flakes and malt flour. This creates flour with a darker colour and a lovely nutty taste. Our other crunch flour is called Ancient Cotswold Crunch Flour and is one for the artisans. It is stone ground with three unique ancient grains which create a genuinely unique taste profile and light tasty bread.

We also offer an eight-grain flour made up of wheat, oat flakes, millet seed, rye flakes, maize grits, linseed, millet seed and sunflower seed. This gorgeous flour creates delicious multigrain bread that looks as good as it tastes. This is so popular we also have a 16kg sack available!

Our organic seven-seed mix flour may have one less seed/grain, but it packs just as much punch. This is a lovely flour to blend with another strong white flour, helping create a lighter loaf with all the goodness preserved.

Multigrain flour is a healthy choice, easily blended and creates bread and bakes that look and taste amazing.


Matthews Cotswolds Flour News

Introducing Sophie Carey, the new Bakery Development Manager at Matthews Cotswold Flour

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...

READ MORE
Pizza week - Q&A with Cameron Kelly from Zonda

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...

READ MORE
Q&A with Nicola Cooper from Blake’s Kitchen

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...

READ MORE
Introducing Sophie Carey, the new Bakery Development Manager at Matthews Cotswold Flour

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...

READ MORE
Pizza week - Q&A with Cameron Kelly from Zonda

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...

READ MORE
Q&A with Nicola Cooper from Blake’s Kitchen

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...

READ MORE