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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“I use a mix of Matthews Cotswold Flour to make a large loaf in my Panasonic Breadmaker. 125g Strong White, 125g Strong Wholemeal, 125g, Cotswold Crunch and 125g Eight Grain Flour. Makes an excellent loaf for sandwiches and great for toast with a bit of crunch and lovely flavour. Never had a failure.”

Helpful Report

Posted 3 years ago

“Excellent flour for daily use and bread freezes and still tastes good.”

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Posted 3 years ago

“Excellent on its own but equally brilliant mixed 50:50 with either Wholemeal, Canadian White or Cotswold Crunch to make and bake a loaf in the breadmaker or prepare dough to make finger rolls and buns to bake in the oven.”

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Posted 3 years ago

“I mix this flour with Cotswold white bread flour to make the most delicious loaves - the dough is so soft and spongy to work with and my customers love the end result. Cannot fault the product!”

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Posted 3 years ago

“My wife came home with a bag of 8 grain and asked me to make some rolls with it. I substitute half of the water for milk. This makes the softest rolls. This is why she keeps me…. Other than that, I’d be out on my ear!”

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Posted 3 years ago

“Ive found eight grain flour works best when mixed 50.50 with cotswold crunch. The eight grain gives a good structure, while the cotswold crunch enhances the flavour. I also sprinkle matthews dark rye over the loaf, with a splash of beer (use a mister or recycle an old spray bottle) to give a delicious dark malty crust.”

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Posted 3 years ago

George, Liverpool

Verified Reviewer

“Have used this for some time now to make baps. They are a nice middle of the road result that is neither hard, dark brown nor pale white. I use 500 for 10 small( 30 butter, 5 salt) and 625 for 10 larger(38 butter 6 salt) both for 18 mins at 200 fan, turning half way to even the bake. Delicious taste and great texture. Delivery interrupts”

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Posted 3 years ago

“We make sourdough starter using this flour, it really matures well and leaves our kitchen with a lovely aroma. Bread is then made with the starter and the 8 grain, when it comes out of the oven it really has a great baking aroma, we cannot wait for it to cool, before tearing off chunks. If we need it to last a while we add some butter to the dough, once baked store it in the fridge, it lasts over a week.”

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Posted 3 years ago