Matthews Cotswold Flour, Britain's leading speciality flour producer, is adding four new stoneground heritage grain flours to its range of over 100 varieties, in response to increasing demand from artisan and home bakers for sustainably produced, great-tasting, unique blends. Stoneground Wholegrain Heritage Broadway Flour (£3.95 for 1.5kg), Stoneground Heritage Fifield Light Bread Flour (£4.95 for 1.5kg), Stoneground Heritage Light Barley Flour (£2.50 for 1.5kg) and Stoneground Wholegrain YQ (£2.89 for 1.5kg) will be available from the middle of  March from www.cotswoldflour.com.

Bertie Matthews, Managing Director of two hundred year old family business, Matthews Cotswold Flour, comments: “Heritage wheats are old varieties that pre-date the industrial hybridisation of wheat after the second world war. Many of these grains have been used in Britain for hundreds of years and have adapted to local conditions. Growing these resilient and diverse heritage breeds is great for soil health and biodiversity, something that we are really passionate about.”

Bertie continues: “Using these new flours will also bring unique flavours to your favourite baking recipes and, because we use a traditional stoneground mill to produce them, we keep the wholegrains intact, meaning that these new flours are incredibly nutritious too.”

Wholegrain Stoneground Heritage Broadway Flour (RRP ££3.95 for 1.5kg from www.cotswoldflour.com)

Matthews Wholegrain Heritage Broadway Flour is a blend of old heritage wheats traditionally stoneground milled to produce a delicious wholemeal bread flour that adds texture and depth of flavour to your baking. Grown by Matthews' local Cotswold Grain partnership, these old populations of wheat have their own unique taste and nutritional profile. Wholegrain Heritage Broadway Flour is perfect for recipes that use wholemeal bread flour and will help to develop flavours further in long fermentation sourdough recipes.

Stoneground Heritage Fifield Light Bread Flour  (RRP £4.95 for 1.5kg from www.cotswoldflour.com)

Stoneground Heritage Fifield Light Bread flour is a white T80 style strong bread flour. This rustic bread flour has been produced using three heritage British wheats, each with its own unique taste and nutritional quality and can be used in replacement for white flour and for blending with wholemeal bread recipes. Fifield has been named after the local Cotswold village that stills grows heritage varieties of wheat. These types of varieties were grown by local farmers and the Matthews family 200 years ago. Today the same farming families work with Matthews Cotswold Flour under the Cotswold Grain Partnership to grow Heritage varieties of wheat using a low input model that supports soil health and minimises the use of chemicals.

Stoneground Heritage Light Barley Flour (£2.50 for 1.5kg from www.cotswoldflour.com)

Heritage Light Barley Flour is a light, slightly golden coloured, T80 barley flour traditionally stoneground milled from a heritage barley variety called Maris Otter. It is perfect for using in bread recipes or blending with wholegrain recipes.

Stoneground Wholegrain YQ Flour (RRP £2.89 for 1.5kg from www.cotswoldflour.com)

YQ wholegrain wheat is a dark stoneground wholemeal flour, with a beautiful rich nutty taste. YQ “Yield & Quality” is the rockstar of wheat populations. It is produced from a diverse, resilient population of wheats. These genetically diverse wheats are grown using a low input farming model which supports the regeneration of the soil, minimises use of chemicals and increases biodiversity.  Perfect for sourdough breads, cakes, pastries and all-purpose baking, use this flour in wholemeal recipes for its unique taste profile.

Link to Recipe: Wholemeal Chocolate Doughnuts

Matthews Cotswold Flour is committed to supporting regenerative food sources, developing an unparalleled range of top quality, award-winning, products and inspiring, educating and partnering with the nation's artisan and home bakers. The new flours are available directly from Matthews Cotswold Flour's website www.cotswoldflour.com as well as other speciality and high street retail outlets. For more information visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

 Contact kath@rawfoodanddrinkpr.co.uk for more images, information and samples.

ENDS

Editor's Notes

The two hundred year old family business, Matthews Cotswold Flour, is Britain's leading speciality flour producer boasting a range of over 100 varieties of flour and providing an unrivalled choice for both amateur and professional bakers. Matthews Cotswold Flour is committed to supporting regenerative food sources, developing an unparalleled range of top quality, award-winning, products and inspiring, educating and partnering with the nation's artisan and home bakers. 

Heritage: 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, the mill believes passionately that their local partnerships, traditional stoneground milling methods and premium grains make for better baking. They are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques. With an eye to the future and wanting to share their wealth of milling experience, Matthews Cotswold Flour is launching a New Generation Milling Apprenticeship programme that encourages and supports the next generation of millers.

Regenerative Farming: Through their local Cotswold Grain Partnership and a system of fair trade pricing, Matthews Cotswold Flour works with farmers to grow in a sustainable way that protects the soil and develops wildlife.  They are supporting the Regenerative Revolution on farms around the country and promoting a more diverse agricultural landscape that supports soil health and different grain varieties. By giving back some profits to the farmers, Matthews Cotswold Flour is able to support new regenerative farming practices as they work to increase regenerative farming practices across all their suppliers.

Product Range: Matthews Cotswold Flour is Britain's leading speciality flour producer supplying a range of over 100 varieties to professional and home bakers through its online shop and retail and wholesale outlets. It is proud to work with Britain's best bakers (as voted by the British Baking Awards). Its product range offers a huge selection of artisan flour including unique blends of ancient and heritage grains. Matthews maintains one of the strictest grain selection methods for their specialty flour. By only selecting the top one percent of grain they ensure quality and consistency for master and home bakers across the country.

Awards: Matthews Cotswold Flour boasts a host of awards for many of the products in its outstanding range of flour. Their award-winning flour is inspired, grown, milled, baked, and created by their close knit community of partners. They are proud to have won 20 great taste awards in the last two years alone.

Baking Community: The Cotswold Flour Baking Club  was set up by Matthews Cotswold Flour to inspire a new generation of bakers with recipes, tips, videos, events, and collaboration with master bakers across the UK. Anyone can join this rapidly growing community and enhance their baking journey. By sharing knowledge, ideas, inspiration, and stories The Cotswold Flour Baking Club aims to create an incredible baking experience for all its members. 

For more information, an interview with Bertie Matthews, samples, recipes and images please contact Kath Hope at kath@rawfoodanddrinkpr.co.uk or 07515632089.