Stoneground Strong Wholegrain

Pickup available at The Matthews Cotswold Flour Mill

Usually ready in 2-4 days

View store information

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
Pack Size

In stock  -  293 left

Description

Strong stoneground wholemeal flour, traditionally milled using 100% of the whole wheat grain. The entire wheat grain, including the nutritious bran and germ remain intact as we slowly stoneground mill high protein wheat to give a strong 12.5% protein flour which helps the bread rise when baking. The naturally high gluten in this flour produces beautiful wholemeal crusty bread with a unique rustic stoneground flavour.

Strong stoneground wholemeal flour, traditionally milled using 100% of the whole wheat grain. The entire wheat grain, including the nutritious bran and germ remain intact as we slowly stoneground mill high protein wheat to give a strong 12.5% protein flour which helps the bread rise when baking. The naturally high gluten in this flour produces beautiful wholemeal crusty bread with a unique rustic stoneground flavour.

Ingredients/Allergens

Wheat Flour [Wheat Flour]For allergens, including cereals containing gluten, see ingredients in bold. May contain traces of SOYA.

Wheat Flour [Wheat Flour]For allergens, including cereals containing gluten, see ingredients in bold. May contain traces of SOYA.

Nutritional Information

Per 100gEnergy (KJ/Kcals):

  • 1427/337Protein 13.5g
  • Total Fat 2.2g
  • Of which Saturates 0.30g
  • Cholesterol 0.00g
  • Carbohydrates 64.79g
  • Of which Sugars 1.77g
  • Dietary Fibre 9.1g
  • Salt 0.025g

Per 100gEnergy (KJ/Kcals):

  • 1427/337Protein 13.5g
  • Total Fat 2.2g
  • Of which Saturates 0.30g
  • Cholesterol 0.00g
  • Carbohydrates 64.79g
  • Of which Sugars 1.77g
  • Dietary Fibre 9.1g
  • Salt 0.025g

Milling and Provenance: Stoneground milling is the ancient way of milling and came before the mass introduction of roller mills. It used to be the main way flour was produced, with thousands of water mills and windmills all over the UK. We source naturally high protein wheat from our local Cotswold Grain Partnership to produce a superior 12.5% wholemeal flour. The natural high gluten produces a beautiful crusty bread with a unique rustic stone ground flavour.

Contains: Wheat

Protein: Around 12.5%

Top wholegrain baking tips: 100% Wholegrain Flour absorbs more water, so a bit of extra kneading is sometimes required. Blending with a Churchill Strong White will help give it a bit more of a rise. Blending wholegrains with Ancient Grain Flour and Heritage Flour will develop a taste profile.

Perfect for & Recipes: Easy wholemeal bread recipes. Wholemeal bread recipes, wholewheat recipes, wholegrain flour recipes. Tin loaves, traditional stoneground wholemeal bread recipes. Blend with other recipes to boost the nutritional content and flavour of your breads. Great for baking by hand or with a bread maker!

Did you know: Wholemeal, wholewheat and wholegrain terms in most cases refer to the same sort of flour. Using 100% of the whole grain berry. These terms for a 100% extraction flour can be used for any grain that is milled in this way. Most roller mills will extract the nutritious germ and bran then add a % back in. At the Matthews Cotswold Flour mill we mill these flours on our stones “Marmaduke” and “George” the old fashioned way that retains 100% of the grain in the flour.