Enhanced Nutritional Value
Regenerative agriculture utilises farming practices that restore soil health. This results in crops with higher mineral, vitamin, and antioxidant concentrations. This naturally produces more nutrient-dense foods - often containing significantly more potassium, magnesium and zinc.
Exceptional Flavour & Quality
Regenerative grain enhances the flavour of breads, pastries and cakes - with a deeper, robust and cleaner taste. It offers subtle nutty, buttery, or sweet notes and highlights exactly what wheat is supposed to taste like.
Improved Baking Performance
Regenerative flours produce a stronger, more consistent dough allowing for cleaner fermentation and better elasticity. It often yields a more flavourful, artisanal-quality product with an improved crumb structure.
Versatility
With the growing rise of regenerative agriculture, regen flour is available in various types. From our Regen Artisan T65 for white bread, to Regen Stoneground Wholegrain for rustic loaves. It's an easy replacement for conventional flour.
Sustainability
Switching to regenerative flours actively helps restore biodiversity, reduces carbon, and minimises the use of chemical inputs. All of these steps will help us ensure food security for all of us for generations to come.
Our Regenerative Flours
From thought to farm
Farmers like Ian Wilkinson and Ed Horton are leading the regenerative mission by spearheading this movement and encouraging more farmers to grow regenerative grain.
From farm to flour
Discover how Matthews Cotswold Flour mills regenerative, and how we play a pivotal part towards regenerative agriculture.