{"product_id":"matthews-regenetrative-stoneground-wholegrain-flour-1-5kg","title":"Matthews Regenetrative Stoneground Wholegrain Flour, 1.5kg","description":"\u003cp\u003eFWP Matthews Regenerative Stoneground Wholegrain Flour is a high-protein, 100% wholegrain wheat flour grown by farmers in the Cotswold Grain Partnership using regenerative agricultural methods - an approach to farming that actively rebuilds soil health rather than simply maintaining it. Milled on the traditional stone millstones at FWP Matthews' eight-generation family mill in Shipton-under-Wychwood, this flour retains the complete wheat berry: bran, germ and all. The result is a nutritionally complete, naturally flavourful flour with a superior protein content of around 12.8%.\u003c\/p\u003e\n\u003cp\u003eWith its high protein content and strong gluten structure, this flour is particularly well suited to wholemeal breads where you want a good rise and a satisfying, robust crust. It works equally well in sourdough, flatbreads, bagels and wholegrain pastry - try it in a tart case where a little nuttiness and texture are welcome. For a lighter loaf with an open crumb, blend it with a regenerative strong white flour.\u003c\/p\u003e\n\u003ch2\u003eWhy We Love It:\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRegenerative from field to bag - the wheat is grown by farmers in the Cotswold Grain Partnership using practices designed to put more nutrients back into the soil than are taken out: minimal ploughing, careful crop rotation and low-input growing methods that allow soil biology to recover and thrive.\u003c\/li\u003e\n\u003cli\u003eGenuine environmental credentials - regenerative agriculture rebuilds soil health, reduces chemical inputs, increases biodiversity on and around the farm, and sequesters carbon rather than releasing it; choosing this flour is a straightforward way to support better farming.\u003c\/li\u003e\n\u003cli\u003eSuperior protein content - at around 12.8% protein this is a high-gluten wholemeal flour that delivers excellent structure, a satisfying chew and a beautifully crusty finish in everything from sandwich loaves to weekend bagels.\u003c\/li\u003e\n\u003cli\u003eTruly 100% wholegrain - milled on the traditional millstones George and Marmaduke, the complete wheat berry is retained; unlike most roller-milled wholemeal flours, nothing is extracted and re-added - every particle of bran, germ and natural oil stays in.\u003c\/li\u003e\n\u003cli\u003eA versatile everyday flour - strong enough for bread and bagels, flavourful enough for pastry and flatbreads; this is a reliable regenerative wholegrain worth keeping permanently in the larder.\u003c\/li\u003e\n\u003cli\u003eEight generations of milling craft - FWP Matthews have been milling at Shipton-under-Wychwood since the 1800s; their long-standing relationships with Cotswold Grain Partnership farmers and their deep understanding of grain are what make this flour possible.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Use:\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eFor a wholegrain loaf: combine 500g flour with 350ml warm water, 7g fast-action yeast, 10g salt and 1 tablespoon olive oil. Knead for 10 minutes, prove for 1 hour, shape and place in a loaf tin, prove for a further 45 minutes and bake at 200°C (180°C fan) for 30–35 minutes until the loaf sounds hollow when tapped underneath.\u003c\/li\u003e\n\u003cli\u003eFor wholegrain sourdough: mix 400g of this flour with 100g strong white flour, 350ml water, 100g active starter and 10g salt. Perform 4 sets of stretch and folds over 2 hours, bulk ferment for 5–6 hours at room temperature, shape, retard overnight in the fridge and bake at 230°C (210°C fan) in a covered Dutch oven for 35 minutes, then uncovered for 10–15 minutes.\u003c\/li\u003e\n\u003cli\u003eFor wholegrain flatbreads: mix 250g flour with ½ teaspoon salt, 1 teaspoon baking powder, 150ml warm water and 2 tablespoons natural yoghurt. Knead briefly, divide into 6 balls, roll thin and cook in a hot, dry frying pan for 2 minutes per side.\u003c\/li\u003e\n\u003cli\u003eFor wholegrain shortcrust pastry: rub 100g cold butter into 200g flour with a pinch of salt until the mixture resembles breadcrumbs. Add 3–4 tablespoons cold water, bring together, wrap and chill for 30 minutes before rolling to use in tarts and quiches.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMore Information\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eIngredients: Wholegrain \u003cstrong\u003ewheat\u003c\/strong\u003e flour\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eAllergens: Contains \u003cstrong\u003eWHEAT\u003c\/strong\u003e. May contain traces of SOYA. Not suitable for those with coeliac disease or a wheat allergy.\u003c\/li\u003e\n\u003cli\u003eProtein: 12.8kg\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eProduced by: FWP Matthews Ltd, Station Road, Shipton-under-Wychwood, Chipping Norton, Oxfordshire, OX7 6BH\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eStore in a cool, dry place. Raw ingredient - cook before consuming.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"FWP Matthews","offers":[{"title":"Default Title","offer_id":57254828638583,"sku":null,"price":2.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/6008\/3610\/files\/Matthews-Regenerative-Stoneground-Wholegrain-Flour-1.jpg?v=1782988832","url":"https:\/\/somersetfoodie.com\/products\/matthews-regenetrative-stoneground-wholegrain-flour-1-5kg","provider":"Somerset Foodie","version":"1.0","type":"link"}