Matthews Regenetrative Stoneground Wholegrain Flour, 1.5kg

FWP 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%.

With 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.

Why We Love It:

• Regenerative 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.
• Genuine 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.
• Superior 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.
• Truly 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.
• A 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.
• Eight 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.

How to Use:

• For 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.
• For 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...