Cotswold Stoneground Strong Wholemeal 16kg
Pickup available at The Matthews Cotswold Flour Mill
Usually ready in 2-4 days
Cotswold Stoneground Strong Wholemeal 16kg
16kg Sack
The Matthews Cotswold Flour Mill
Station Road
FWP Matthews Ltd
Shipton under Wychwood, Chipping Norton OX7 6BH
United Kingdom
Matthews 100% Cotswold Stoneground Strong Wholemeal flour is a strong bread flour which can be used on its own or mixed with a white bread flour. Our strong wholemeal flour is a premium grade, made from local British-grown high-protein wheat, and traditionally stoneground milled. This wholegrain flour is produced from 100% of the wheat berry.
Milling and Provenance: We have been milling our Stoneground Strong Wholemeal Flour for over 100 years. In that time, we have kept to the belief that a true wholemeal is made from 100% of the wheat berry. Nothing more, nothing less. We source our high protein English wheat from our local Cotswold grain partnership and collect direct into the mill before conditioning in our hundred-year-old pine conditioning bins.
Protein: Around 12.5%
Contains: Wheat
Perfect for & Recipes: Wholemeal pancakes, wholemeal cookies, wholemeal flatbread, wholemeal pizza and wholemeal pasta, wholemeal loaves and rolls.
Wholemeal baking tips: 1: Blend with Churchill or Stoneground Traditional White for lighter loaves. 2: Add more liquid when baking with wholemeal flour as the flour will absorb more. 3: Don’t worry about mixing with wholemeal flour as the bran cuts the gluten strands allowing baked goods to rise.
Did you know? Wholegrain flours are high in dietary fibre.
Matthews 100% Cotswold Stoneground Strong Wholemeal flour is a strong bread flour which can be used on its own or mixed with a white bread flour. Our strong wholemeal flour is a premium grade, made from local British-grown high-protein wheat, and traditionally stoneground milled. This wholegrain flour is produced from 100% of the wheat berry.
Milling and Provenance: We have been milling our Stoneground Strong Wholemeal Flour for over 100 years. In that time, we have kept to the belief that a true wholemeal is made from 100% of the wheat berry. Nothing more, nothing less. We source our high protein English wheat from our local Cotswold grain partnership and collect direct into the mill before conditioning in our hundred-year-old pine conditioning bins.
Protein: Around 12.5%
Contains: Wheat
Perfect for & Recipes: Wholemeal pancakes, wholemeal cookies, wholemeal flatbread, wholemeal pizza and wholemeal pasta, wholemeal loaves and rolls.
Wholemeal baking tips: 1: Blend with Churchill or Stoneground Traditional White for lighter loaves. 2: Add more liquid when baking with wholemeal flour as the flour will absorb more. 3: Don’t worry about mixing with wholemeal flour as the bran cuts the gluten strands allowing baked goods to rise.
Did you know? Wholegrain flours are high in dietary fibre.
