Eight Grain Flour 1 Bag - 1.5kg Reviews

5 Rating 83 Reviews

About Cotswold Flour:

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. Now Cotswold Flour stands at the forefront of organic farming and innovating with new lines from regenerative agriculture today.

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 Flour, Regenerative Flour and Stoneground Wholegrain Flour, using grain from local farmers and time-honoured milling techniques.

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Phone:

01993 830 342

Email:

info@cotswoldflour.com

Location:

Station Road,
Shipton under Wychwood,
Chipping Norton
Oxfordshire
OX7 6BH

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Leslie N. B.

Verified Reviewer

“A brilliant bread flour.”

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Posted 1 year ago

“As their Crunch flour, the Eight Grain Flour makes my bread full of taste and character”

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Posted 1 year ago

ROBERT SMITH

Verified Reviewer

“As their Crunch flour, the Eight Grain Flour makes my bread full of taste and character”

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Posted 1 year ago

Peter Lawton

Verified Reviewer

“This flour is good to work with. I typically use the no knead, wild yeast method and after a couple of days or so it's still got good structure for shaping. I'll be back....”

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Posted 2 years ago

Mrs Richards

Verified Reviewer

“Discovered this product during the pandemic and have been using it ever since in my trusty Panasonic breadmaker. I use the proportions specified in the BM manual for 100% wholemeal but reduce the yeast by 1/8 tsp down from 3/4 tsp and that gives a lovely moist loaf with no giant air bubbles. I keep the unused portion of the loaf in a plastic food back in the fridge and it keeps moist and usable for several days.”

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Posted 2 years ago

“Been buying this for years and everyone loves the loaves it makes.”

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Posted 2 years ago

Michelle Young

Verified Reviewer

“I normally mix this with wholemeal and some white when making a loaf. Consistently good results from this flour which is very tasty. Using Elaine Boddys master sourdough recipes makes a great loaf.”

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Posted 2 years ago

“Started using a 50% eight grain mix with 50% Cotswold crunch several years ago. Have not had a single “fail” and family will not eat anything else! Make the dough in a bread machine, then remove it and form the loaf myself which is then baked in the oven. Tastes delicious!”

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Posted 2 years ago