Milling and Provenance: 5 years in the making this is our first bread flour to be made from a blend of regenerative grown wheat. The farms that grow this wheat are committed to the regenerative farming principles. 1: Crop Diversity, 2: Protecting the soil surface, 3: Maintaining living routes, Minimising soil disturbance and 5: Integrating livestock. The wheat is conditioned in 100-year-old pine wheat bins before being traditionally stoneground milled to produce a high protein strong white bakers flour perfect for sourdough and yeasted bread baking. Matthews works directly with farmers in the Cotswold Grain Partnership to agree and ensure principles are practiced on farms. This takes time, trust and analysis to assess the positive regenerative impact on the soil, biodiversity and health of the plant and ultimately the nutrition of our bread.
Perfect for & recipes: White bread, Sourdough Bread, Yeasted bread, Tinned loaf, Muffins, Bagels,
Protein: 12%
Contains: Wheat
Did you know: Regenerative Agriculture is a way of growing grain that improves soil fertility, biodiversity and reduces chemical input cost for farmers. Better for farmers, better for the plant. To learn more visit the Cotswold Grain Partnership page.
Flour Number: 6
Flour Type: Bread Flour
Flour Type Detail: Strong White Bread Flour
Origin: Great Britain
Farming Method: Regenerative Agriculture
Grain Type: Regenerative Grown Wheat
Milling Method: Stoneground
Health: Strong in protein, Improves soil health, improves biodiversity, Unbleached, no extra additives.
