Matthews Cotswold White Spelt Flour
Matthews Cotswold White Spelt Flour
We may be new to you, but we have been around a while! With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills.
Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we’re proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and traditional milling techniques.
About Matthews Cotswold Flour
We supply predominately small, professional, artisan bakers all over the UK including 3 out of the last BIA bakers of the year. We mill using traditional stoneground methods and roller for premium bakers’ white flours. We source and blend our 8 types of grain from our local Cotswold Grain Partnership to create award winning bread, wholegrain, culinary, pastry and speciality flour blends.
The History of Matthews Cotswold Flour
The Matthews Cotswold Flour story began when the original FWP (Frederick) Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood. It’s where we mill, pack and ship every order to your door.
Today, the company is led by father and son team Paul and Bertie Matthews – FWP Matthews’ great, great-grandsons.
Ingredients
- Spelt Flour
Box Contains
- 5 x FWP Matthews White Spelt Flour 1.5 kg
Manufacturer Contact Information
FWP MATTHEWS LTD, Station Road, Shipton under Wychwood, Chipping Norton, Oxfordshire, OX7 6BH
Product Description
Matthews Cotswold White Spelt Flour is a smooth white flour milled from UK grown ancient grain spelt. This flour is much lighter in feel and easier to work with than wholegrain ancient grain flours. It produces light, easier to rise breads with the distinctive nutty and sweet spelt flavor. Spelt is a highly nutritious and healthy option, packed full of fiber compared to wheat. Cotswold Spelt is a perfect all-purpose healthy baking flour that produces delicious bread, cake, and biscuit recipes.
Milling & Provenance
Spelt was first cultivated 6000 to 9000 years ago. It is referred to as an ancient grain along with Einkorn and Emmer, the other “Farro” wheats. Matthews works with spelt farmers around the Cotswold and UK and collects the “hulled Spelt” and then shares a de-hulling plant at one local farm. The spelt is then collected by the mill and conditioned in our 100-year-old pine bins before being milled into different types of spelt flour.
Perfect For
- Spelt Bread
- Spelt sourdough pizza
- Spelt wraps
- Spelt scones
- Spelt muffins
- Spelt crepes
- Use in replacement to all-purpose flour
- Alternatively blend 20% spelt into your wholegrain flours for added flavor and to make a lighter loaf
Top Tip
- Use correct quantities of water
- Over mixing dough will destroy delicate proteins
- Spelt flour is more soluble than wheat so you may need less water
Did You Know
Spelt is also known as farro grande in Italy, “Dinkle wheat” in Germany, and the French call it “wheat of the Gauls” hulled wheat. It has been cultivated for the last 6000 but possibly 9000 years. Spelt is actually a hybrid of emmer and wild goat-grass. It is not as old as its ancestors Einkorn and Emmer but has been arguably more consistently used throughout time.
