{"product_id":"matthews-stoneground-malted-cotswold-rye-flour","title":"Matthews Stoneground Malted Cotswold Rye Flour, 1.5kg","description":"\u003cp\u003eMatthews Stoneground Malted Cotswold Rye Flour is a blend of dark rye flour and malted rye flakes, stoneground at FWP Matthews' mill in Shipton-under-Wychwood, Oxfordshire, by a family that has been milling in the Cotswolds for eight generations. The rye grain is grown locally by farmers in the Cotswold Grain Partnership and milled on Matthews' traditional stone mills, which grind the whole grain slowly, preserving the bran, germ and endosperm intact. The malted rye flakes are what set this flour apart: they bring a deep, slightly sweet, earthy complexity that plain rye flour simply doesn't have.\u003c\/p\u003e\n\u003cp\u003eThis flour is built for serious bread baking. Use it as the base for a malted rye sourdough - the longer the fermentation, the more the malted flavours come forward, building into something dark, aromatic and genuinely satisfying. It makes a particularly good sandwich loaf: sliceable, with a close crumb and a crust that stays just crisp enough. Blend it with a strong white flour if you want more lift, or lean into its lower gluten content for dense, flavour-forward Nordic-style loaves. It also works in rye crispbreads, seeded crackers and darker soda breads.\u003c\/p\u003e\n\u003ch2\u003eWhy we love it:\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMade by FWP Matthews at their mill in Shipton-under-Wychwood - eight generations of the same family, milling Cotswold grain since the 1800s\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eThe rye grain is grown locally by Cotswold Grain Partnership farmers in Stow-on-the-Wold, keeping the supply chain genuinely short\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eStoneground on Marmaduke and George, Matthews' traditional millstones, which mill 100% of the whole grain slowly - preserving the bran, germ and endosperm, and with them the flavour and nutrition that roller milling strips out\u003c\/li\u003e\n\u003cli\u003eThe malted rye flakes are the key ingredient: rolling and malting the rye before it is milled unlocks a rich, sweet-savoury depth that makes this flour far more interesting than standard rye\u003c\/li\u003e\n\u003cli\u003eHigher in fibre than ordinary wheat flour, and naturally richer in iron, potassium and B vitamins - rye is one of the more nutritious grains you can bake with\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e11% protein\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 malted rye sourdough: combine 300g of this flour with 200g of strong white bread flour, 350ml of warm water, 100g of active starter and 9g of salt. Mix well, rest for 30 minutes, then fold every 30 minutes for two hours. Shape, prove overnight in the fridge (10–14 hours) and bake in a covered Dutch oven at 230°C for 20 minutes lid on, then 20 minutes lid off. The long, cold fermentation gives the malted flavours time to fully develop.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFor a simpler yeasted malted rye loaf: mix 350g of this flour with 150g of strong white flour, 7g of fast-action yeast, 10g of salt and 320ml of warm water. Knead for 8 minutes, prove for one hour, shape into a tin and prove for another 45 minutes. Bake at 200°C for 35–40 minutes. Tap the base - it should sound hollow.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFor rye crispbreads: combine 200g of this flour with 50ml of olive oil, a pinch of salt and 80–90ml of water. Roll as thinly as possible, cut into rectangles, scatter with seeds and bake at 180°C for 15–18 minutes until crisp.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlend with strong white bread flour in a 40:60 ratio for a lighter loaf with rye flavour but more conventional rise and crumb structure.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMore information:\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eFWP Matthews Ltd is an eight-generation family milling business based at their mill on Station Road, Shipton-under-Wychwood, Oxfordshire, built in 1912 and still run today by Paul and Bertie Matthews\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e1.5kg bag - enough for approximately two to three loaves depending on your recipe\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSuitable for vegetarians and vegans. Not gluten-free\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eStore in a cool, dry place. Once opened, reseal or transfer to an airtight container and use within three months\u003c\/li\u003e\n\u003cli\u003eAllergens: \u003cstrong\u003eWHEAT\u003c\/strong\u003e, \u003cstrong\u003eRYE\u003c\/strong\u003e (cereals containing gluten)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eIngredients: \u003cstrong\u003eWheat\u003c\/strong\u003e flour, \u003cstrong\u003erye\u003c\/strong\u003e flour, malted \u003cstrong\u003erye\u003c\/strong\u003e flakes (10%), \u003cstrong\u003emalt\u003c\/strong\u003e flour\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"FWP Matthews","offers":[{"title":"Default Title","offer_id":57212146188663,"sku":"FLR36","price":3.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/6008\/3610\/files\/Matthews-Stoneground-Malted-Cotswold-Rye-Flour.jpg?v=1782736699","url":"https:\/\/somersetfoodie.com\/products\/matthews-stoneground-malted-cotswold-rye-flour","provider":"Somerset Foodie","version":"1.0","type":"link"}