Matthews Wholegrain Emmer from Matthews Cotswold Flour — Cotswold‑milled flour with character. Best for: Pasta / Bread. Wholegrain absorbs more water — add hydration gradually and give it a longer rest (autolyse) for a smoother dough.
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Matthews Cotswold Flour is a long‑established, family‑run flour mill in Shipton‑under‑Wychwood, milling in the heart of the Cotswolds. This premium flour is chosen for performance and flavour.
Wholegrain Emmer traditionally stoneground milled from 100% of the Emmer berry maintaining its natural
Best for: Pasta / Bread.
How to get the best from it: Wholegrain absorbs more water — add hydration gradually and give it a longer rest (autolyse) for a smoother dough.
Need a hand with the terminology? See our flour glossary.
