Sold out
Image
Sold out
Image

Wychwood Oat Blend

£3.40
Shipping calculated at checkout.
Pack Size

Back in soon

Pickup currently unavailable

Wychwood Oat Blend

1 Bag - 1.5kg

The Matthews Cotswold Flour Mill

Pickup currently unavailable

Station Road
FWP Matthews Ltd
Shipton under Wychwood, Chipping Norton OX7 6BH
United Kingdom

+441993830342

Description

Speciality blend of Wholegrain Oats and Oat flour. Blended with high protein British grade 1 wheat from the Cotswold Hills producing a light, delicious bread flour.

Speciality blend of Wholegrain Oats and Oat flour. Blended with high protein British grade 1 wheat from the Cotswold Hills producing a light, delicious bread flour.

Ingredients/Allergens

White Flour, [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamine (B1)] Jumbo Oat flakes and Pin head Oatmeal. For allergens, including cereals containing gluten, see ingredients in bold

White Flour, [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamine (B1)] Jumbo Oat flakes and Pin head Oatmeal. For allergens, including cereals containing gluten, see ingredients in bold

Nutritional Information

Per 100g

  • Energy (KJ/Kcals) 1447/341
  • Protein 12.50g
  • Total Fat 3.27g
  • Of which Saturates 0.50g
  • Cholesterol 0.00g
  • Carbohydrates 68.61g
  • Of which Sugars 4.75g
  • Dietary Fibre 4.58g
  • Salt 0.03g

Per 100g

  • Energy (KJ/Kcals) 1447/341
  • Protein 12.50g
  • Total Fat 3.27g
  • Of which Saturates 0.50g
  • Cholesterol 0.00g
  • Carbohydrates 68.61g
  • Of which Sugars 4.75g
  • Dietary Fibre 4.58g
  • Salt 0.03g

Milling and Grain Provenance: Wychwood Oat is named after the ancient royal Wychwood forest which gave its name to the village where the Cotswold mill has been for over 100 years. (Shipton-Under-Wychwood). Paul Matthews created this flour when experimenting with his honey oat bread recipe in the 90s. Today his son Bertie has brought this flour back for the Cotswold Baking Club to try.

Perfect for & Recipes: Perfect for bread and roll recipes, oat bread and Oat rolls. Blend with Marc Elliot’s Cotswold Crunch cider bun recipe substitute Cotswold crunch with Wychwood oat.

Top Tip: Best to consume your beautiful Wychwood oat loaf the day of baking or next day for toast! Try honey in your recipe for an enhanced flavour. If you do want to make a batch, we recommend freezing the loaf to use another day.