Rye Flour


Filter by

Weight

  • 16kg
  • Bread Mixes
  • 1.5kg

Flour Type

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

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

Load More

Matthews Rye Flour – Perfect for cookies, biscuits & pancakes

Organic, light and dark, malted, spelt & rye blends

Matthews Rye Flour comes in multiple varieties, guaranteed to create a wonderful-tasting bake. Our rye flour is lovingly crafted in the Cotswolds through our partnership with farmers near Stow-on-the-Wold.

Rye flour offers opportunities to create light or dark bakes by using the different types of rye flour. Light rye flour has a lighter grey colour than wholegrain rye due to the stone ground milling process removing some of the bran. The stone ground milling does not remove all of the bran as some minerals and vitamins will remain from the bran and germ. Removing the bran makes the dough less dense and easier to work.

Our dark rye flour is milled from 100% rye berry, preserving the bran and germ within the flour, creating that lovely rich dark colour and nutty taste.

Our malted rye flour contains rye flakes. Malted rye flour is a rich and dark flour that smells amazing when baked due to the malted rye flakes. You can create denser loaves or mix this with other flour to craft a lighter but equally tasty bake.

Finally, our spelt and rye flour is a perfectly blended flour of wholegrain Cotswold rye and Cotswolds light spelt flour. Together they produce a lighter wholemeal blend full of texture, nutrition and flavour.

You can purchase Matthews Rye flour in individual 1.5kg bags, boxes of 5 (7.5kg total) and 16kg sacks for busy bakers.

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...

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...

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...

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...

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...

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...