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.
