Matthews Cotswold Stoneground Wholegrain Einkorn Flour 1.5kg, 4.5kg & 7.5kg
The “mother of all wheat” Einkorn is an ancient grain variety of wheat. Matthews Cotswold Wholegrain Einkorn Flour is traditionally stoneground milled in the Cotswolds to produce a nutritious wholegrain rustic flour produced from the entire Einkorn berry. Blend in pancake, pizza and other recipes that call for wholemeal flour.
Perfect for: Muffins, sourdough breads, pastries, Sourdough starters, crackers, bread.
Top Tips: 1: Do not over mix, allow the dough to rest. 2: Einkorn flour has a weaker gluten quality than normal wheat flours, it is better to under prove and allow the dough to rise by 40% to 50%. Do not allow to double in size at it will deflate in the oven. 3: Einkorn is unique, and its gluten is different to other flours. It can be easy to digest but harder to bake with. It may need more time to absorb water and allow the dough to rest between steps.
Healthy Benefits: Compared to durum, Einkorn has 50% more manganese, riboflavin, and zinc and 20% more magnesium, thiamine, niacin, iron and vitamin B6 all essential nutrients.
Milling & Grain Provenance: Einkorn name derives from the fast that it only has one grain on each ear. The word Ein comes from the German word for “One”. Einkorn is also called “Farro Piccolo” in Italian meaning small. It is the smallest for the three “farro” grains. Einkorn is referred to as an ancient grain as it has been grown for over 16,000 years and cultivated for more than 10000 years in the central and southern Asia as well as Europe. Einkorn is called the “Mother of all wheat” as all wheat essentially descended from wild Einkorn. Einkorn is a hulled grain and needs to be de-hulled before milling. The Cotswold Grain partnership support each other by de-hulling the grain one location before being sent to the Matthews family. At the Cotswold mill the grain is conditioned (which means adding water) in pine bins over 100 years old. The grain is then traditionally milled using our stones Marmaduke and George.
Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold.
Flour is a raw ingredient and must be cooked or baked before eating.
About Matthews Cotswold
MILLING BRITAIN’S FINEST FLOUR FOR OVER 100 YEARS
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 believe passionately that our local farming partnerships, traditional milling methods and premium grain selection make for better baking.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
Generations of farming families
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 not a bad office view!
The Matthews family have spent over 100 years developing, improving and innovating to consistently produce the very best flour and baking products. Today, the company is led by father and son team Paul and Bertie Matthews – FWP Matthews’ great, great grandsons. This sustained passion and expertise passed down through generations, continues to inform every step of our process – from our local ethos to our traditional methods.
Also available in 16kg bags
Care
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.
Legal Disclaimer
Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame
The “mother of all wheat” Einkorn is an ancient grain variety of wheat. Matthews Cotswold Wholegrain Einkorn Flour is traditionally stoneground milled in the Cotswolds to produce a nutritious wholegrain rustic flour produced from the entire Einkorn berry. Blend in pancake, pizza and other recipes that call for wholemeal flour.
Perfect for: Muffins, sourdough breads, pastries, Sourdough starters, crackers, bread.
Top Tips: 1: Do not over mix, allow the dough to rest. 2: Einkorn flour has a weaker gluten quality than normal wheat flours, it is better to under prove and allow the dough to rise by 40% to 50%. Do not allow to double in size at it will deflate in the oven. 3: Einkorn is unique, and its gluten is different to other flours. It can be easy to digest but harder to bake with. It may need more time to absorb water and allow the dough to rest between steps.
Healthy Benefits: Compared to durum, Einkorn has 50% more manganese, riboflavin, and zinc and 20% more magnesium, thiamine, niacin, iron and vitamin B6 all essential nutrients.
Milling & Grain Provenance: Einkorn name derives from the fast that it only has one grain on each ear. The word Ein comes from the German word for “One”. Einkorn is also called “Farro Piccolo” in Italian meaning small. It is the smallest for the three “farro” grains. Einkorn is referred to as an ancient grain as it has been grown for over 16,000 years and cultivated for more than 10000 years in the central and southern Asia as well as Europe. Einkorn is called the “Mother of all wheat” as all wheat essentially descended from wild Einkorn. Einkorn is a hulled grain and needs to be de-hulled before milling. The Cotswold Grain partnership support each other by de-hulling the grain one location before being sent to the Matthews family. At the Cotswold mill the grain is conditioned (which means adding water) in pine bins over 100 years old. The grain is then traditionally milled using our stones Marmaduke and George.
Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold.
Flour is a raw ingredient and must be cooked or baked before eating.
About Matthews Cotswold
MILLING BRITAIN’S FINEST FLOUR FOR OVER 100 YEARS
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 believe passionately that our local farming partnerships, traditional milling methods and premium grain selection make for better baking.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
Generations of farming families
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 not a bad office view!
The Matthews family have spent over 100 years developing, improving and innovating to consistently produce the very best flour and baking products. Today, the company is led by father and son team Paul and Bertie Matthews – FWP Matthews’ great, great grandsons. This sustained passion and expertise passed down through generations, continues to inform every step of our process – from our local ethos to our traditional methods.
Also available in 16kg bags
Care
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.
Legal Disclaimer
Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame
Description
The “mother of all wheat” Einkorn is an ancient grain variety of wheat. Matthews Cotswold Wholegrain Einkorn Flour is traditionally stoneground milled in the Cotswolds to produce a nutritious wholegrain rustic flour produced from the entire Einkorn berry. Blend in pancake, pizza and other recipes that call for wholemeal flour.
Perfect for: Muffins, sourdough breads, pastries, Sourdough starters, crackers, bread.
Top Tips: 1: Do not over mix, allow the dough to rest. 2: Einkorn flour has a weaker gluten quality than normal wheat flours, it is better to under prove and allow the dough to rise by 40% to 50%. Do not allow to double in size at it will deflate in the oven. 3: Einkorn is unique, and its gluten is different to other flours. It can be easy to digest but harder to bake with. It may need more time to absorb water and allow the dough to rest between steps.
Healthy Benefits: Compared to durum, Einkorn has 50% more manganese, riboflavin, and zinc and 20% more magnesium, thiamine, niacin, iron and vitamin B6 all essential nutrients.
Milling & Grain Provenance: Einkorn name derives from the fast that it only has one grain on each ear. The word Ein comes from the German word for “One”. Einkorn is also called “Farro Piccolo” in Italian meaning small. It is the smallest for the three “farro” grains. Einkorn is referred to as an ancient grain as it has been grown for over 16,000 years and cultivated for more than 10000 years in the central and southern Asia as well as Europe. Einkorn is called the “Mother of all wheat” as all wheat essentially descended from wild Einkorn. Einkorn is a hulled grain and needs to be de-hulled before milling. The Cotswold Grain partnership support each other by de-hulling the grain one location before being sent to the Matthews family. At the Cotswold mill the grain is conditioned (which means adding water) in pine bins over 100 years old. The grain is then traditionally milled using our stones Marmaduke and George.
Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold.
Flour is a raw ingredient and must be cooked or baked before eating.
About Matthews Cotswold
MILLING BRITAIN’S FINEST FLOUR FOR OVER 100 YEARS
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 believe passionately that our local farming partnerships, traditional milling methods and premium grain selection make for better baking.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
Generations of farming families
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 not a bad office view!
The Matthews family have spent over 100 years developing, improving and innovating to consistently produce the very best flour and baking products. Today, the company is led by father and son team Paul and Bertie Matthews – FWP Matthews’ great, great grandsons. This sustained passion and expertise passed down through generations, continues to inform every step of our process – from our local ethos to our traditional methods.
Also available in 16kg bags
Care
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.
Legal Disclaimer
Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame
