Matthews Flour Stoneground Strong Wholegrain 1.5Kg

Matthews Flour Stoneground Strong Wholegrain 1.5Kg

£2.30

£1.53/kg

Stoneground Strong WholegrainCotswold artisan flourLove Wholegrain? Get 10% off our other wholegrains, Organics, Rye, Spelt, Emmer, Einkorn, Khorosan & Heritage wheats. Sign up to our Baking Club online for delivery to your door.
Stoneground Strong WholegrainOur 100% wholegrain flour is traditionally stoneground milled using the whole wheat grain. We source naturally high protein wheat from our local Cotswold Grain Partnership to produce a superior 14% protein wholemeal flour. The natural high gluten produces beautiful wholemeal crusty bread with a unique rustic stoneground flavour...
Britain's Artisan Flour MillerThe Matthews Cotswold Flour mill is one of the last remaining family-owned specialist mills in the UK.The business traces its history back to the 1800s when farmer Marmaduke Matthews began trading in corn and seeds from his barn in the Cotswold village of Fifield in Oxfordshire.The Matthews Cotswold flour mill is still owned and run by father and son team Paul and Bertie Matthews, the 5th and 6th generation of Matthews. We continue to use traditional, authentic milling methods from our original 1912 building. Matthews Flour represents an important part of our local Cotswold farming heritage.Situated in the middle of the beautiful Cotswold hills in the village of Shipton under Wychwood, this traditional mill produces a range of authentic quality, organic, healthy, continental and specialist Cotswold Flours.
Bake by hand or bread machine100% Wholemeal FlourMilled in the Cotswolds
Pack size: 1.5KG

Ingredients

Wholegrain Wheat Flour

Allergy Information

For allergens, including Cereals containing Gluten, see ingredients in bold.

Net Contents

1.5kg ℮

Preparation and Usage

Method- Place the dry ingredients & fat in a mixing bowl fitted with a dough hook.- Dissolve the yeast in the water and add to bowl. Mix for 8-10 minutes on a slow speed.- Cover and rest for 30 - 40 minutes.- Knock back the risen dough and mould to the required shape.- Prove in a warm place until loaves double in size (approx 1 hour).- Bake at 220°C for 30-40 minutes, or until the base sounds hollow when tapped. Transfer it to a wire rack to cool.

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