Matthews Cotswold Stoneground Wholegrain Khorasan Flour 1.5kg, 4.5kg & 7.5kg
Khorasan is referred to as an ancient wholegrain its origins are said to go back to the Egyptians. It has a delicious creamy yellow, slightly clumpy with a clean buttery flavour.
Matthews Cotswold Khorasan is sourced from remote farms in Italy then traditionally stoneground mill so that the nutritious outer layer of the bran is left intact.
A courser wholemeal flour perfect for blending into sourdough recipes, flat breads, wholegrain pasta, brownies and biscuits. Khorasan can absorb around 25% more water than wheat flour, compensate your recipe by adding more liquid.
Perfect for: Soda Bread, Banana bread, Sourdough bread recipes, flatbreads, sourdough, muffins, and brownies.
Top Tips: 1: Blend with 50% white flour for a light texture. 2: It can be denser when baking so baking brownies, biscuits and other baked goods that do not need to rise much are a good choice. 3: If you are looking for light muffins, cakes and you may need to add a raising agent. 4: Khorasan can absorb around 25% more water than wheat flour, compensate your recipe by adding more liquid.
Healthy Benefits: Like Emmer Khorasan is high in fibre, high in protein and contains a good source of resistant starch.
Did you know? Kamut® is a brand name for Khorasan trade marked by the USA and Canada company “Kamut international” a company founded by Montana based farmer Bob Quinn. Bob wanted to protect the protect the quality and genetic purity of wheat. The names Kamut® and Khorasan (A region in the middle east) are said to drive from the egyption word for wheat.
Milling & Grain Provenance: Khorasan (Triticum turanicum) is an ancient grain from the Persian region of the same name Khorasan now in Iran. Khorasan is one of the earliest types of wheat, its ancestors Emmer and Einkorn where all grown in the “fertile resent” the birthplace of agriculture around Mesopotamia thousands of years ago. Our Khorasan is from an ancient Italian variety “Perciasacchi” which is one of the oldest conversions from durum. It has been farmed using a low input farming model in Italy. The wheat once referred to as “Wheat of the Pharaohs” indicates when it was used by and by who. One thing is for certain Khorasan is very tall with deeper route systems supporting its nutritional requirements. The nutritional value of the grain has been maximised by slowly stoneground milling the grain into a dark wholegrain flour.
Contains: Khorasan Wheat
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
Khorasan is referred to as an ancient wholegrain its origins are said to go back to the Egyptians. It has a delicious creamy yellow, slightly clumpy with a clean buttery flavour.
Matthews Cotswold Khorasan is sourced from remote farms in Italy then traditionally stoneground mill so that the nutritious outer layer of the bran is left intact.
A courser wholemeal flour perfect for blending into sourdough recipes, flat breads, wholegrain pasta, brownies and biscuits. Khorasan can absorb around 25% more water than wheat flour, compensate your recipe by adding more liquid.
Perfect for: Soda Bread, Banana bread, Sourdough bread recipes, flatbreads, sourdough, muffins, and brownies.
Top Tips: 1: Blend with 50% white flour for a light texture. 2: It can be denser when baking so baking brownies, biscuits and other baked goods that do not need to rise much are a good choice. 3: If you are looking for light muffins, cakes and you may need to add a raising agent. 4: Khorasan can absorb around 25% more water than wheat flour, compensate your recipe by adding more liquid.
Healthy Benefits: Like Emmer Khorasan is high in fibre, high in protein and contains a good source of resistant starch.
Did you know? Kamut® is a brand name for Khorasan trade marked by the USA and Canada company “Kamut international” a company founded by Montana based farmer Bob Quinn. Bob wanted to protect the protect the quality and genetic purity of wheat. The names Kamut® and Khorasan (A region in the middle east) are said to drive from the egyption word for wheat.
Milling & Grain Provenance: Khorasan (Triticum turanicum) is an ancient grain from the Persian region of the same name Khorasan now in Iran. Khorasan is one of the earliest types of wheat, its ancestors Emmer and Einkorn where all grown in the “fertile resent” the birthplace of agriculture around Mesopotamia thousands of years ago. Our Khorasan is from an ancient Italian variety “Perciasacchi” which is one of the oldest conversions from durum. It has been farmed using a low input farming model in Italy. The wheat once referred to as “Wheat of the Pharaohs” indicates when it was used by and by who. One thing is for certain Khorasan is very tall with deeper route systems supporting its nutritional requirements. The nutritional value of the grain has been maximised by slowly stoneground milling the grain into a dark wholegrain flour.
Contains: Khorasan Wheat
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
Original: $7.30
-70%$7.30
$2.19Description
Khorasan is referred to as an ancient wholegrain its origins are said to go back to the Egyptians. It has a delicious creamy yellow, slightly clumpy with a clean buttery flavour.
Matthews Cotswold Khorasan is sourced from remote farms in Italy then traditionally stoneground mill so that the nutritious outer layer of the bran is left intact.
A courser wholemeal flour perfect for blending into sourdough recipes, flat breads, wholegrain pasta, brownies and biscuits. Khorasan can absorb around 25% more water than wheat flour, compensate your recipe by adding more liquid.
Perfect for: Soda Bread, Banana bread, Sourdough bread recipes, flatbreads, sourdough, muffins, and brownies.
Top Tips: 1: Blend with 50% white flour for a light texture. 2: It can be denser when baking so baking brownies, biscuits and other baked goods that do not need to rise much are a good choice. 3: If you are looking for light muffins, cakes and you may need to add a raising agent. 4: Khorasan can absorb around 25% more water than wheat flour, compensate your recipe by adding more liquid.
Healthy Benefits: Like Emmer Khorasan is high in fibre, high in protein and contains a good source of resistant starch.
Did you know? Kamut® is a brand name for Khorasan trade marked by the USA and Canada company “Kamut international” a company founded by Montana based farmer Bob Quinn. Bob wanted to protect the protect the quality and genetic purity of wheat. The names Kamut® and Khorasan (A region in the middle east) are said to drive from the egyption word for wheat.
Milling & Grain Provenance: Khorasan (Triticum turanicum) is an ancient grain from the Persian region of the same name Khorasan now in Iran. Khorasan is one of the earliest types of wheat, its ancestors Emmer and Einkorn where all grown in the “fertile resent” the birthplace of agriculture around Mesopotamia thousands of years ago. Our Khorasan is from an ancient Italian variety “Perciasacchi” which is one of the oldest conversions from durum. It has been farmed using a low input farming model in Italy. The wheat once referred to as “Wheat of the Pharaohs” indicates when it was used by and by who. One thing is for certain Khorasan is very tall with deeper route systems supporting its nutritional requirements. The nutritional value of the grain has been maximised by slowly stoneground milling the grain into a dark wholegrain flour.
Contains: Khorasan Wheat
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
