“I bought Matthews Cotswold Crunch on the recommendation of a friend and have used it 50/50 with strong white flour in a breadmaker to make a light granary. I used a little honey in the recipe which I think enhanced the malt flakes in the flour. In my opinion this flour simply makes wonderful bread.
Simon - Derbyshire”
“2nd bag of this & just as acceptable as 1st one. A favourable addition to my basic sourdough mix, adds good texture without being overpowering/over stodgy like some.”
“I could not resist this buy. The Cotswolds are not far in distance but of course, now they are out of bounds so the flour will have to supply the full action, texture, flavour and aroma.”
