Versatile bakers white bread flour produced from 100% high protein British wheat. With an 11.3% protein this everyday bread flour has been used by professional bakers across the country for over 50 years.

Milling and Provenance: Evenlode is one of our most popular British wheat flours due to its consistency and reliability. The flour is made from a blend of British group 1 wheat grown by our local Cotswold Grain Partnership farmers. The grain is collected by the Matthews grain drivers and then conditioned in 100-year-old wooden pine bins before milling.

Perfect for & Recipes: Tinned White Load, Bread for toast, white bread, rolls, burger buns.

Top Tip: Looking for a stronger bread flour? Our bread flours go up in strength starting with Evenlode, Windrush, Burford, Churchill, Wychwood and finally 100% Canadian Great White.

Contains: Wheat

Protein: 11.3%

Did you know: Evenlode is named after the river which runs through the village of Shipton Under Wychwood – a stone throw from the top of the Mill. Before the present-day Matthews Cotswold mill was built 100 yards away there was an old watermill. When the great western railway was built in the late 1800s the mill planned a move further up the hill. It is also the name of the valley, which the Matthews family first started selling grain in the 1800s.

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Matthews Evenlode White Bread Flour

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