Matthews Organic Strong White Flour

SKU

BB-1425

In stock

From £3.08 £3.08

Buy 5 of the 1.5kg bags for a 10% discount!

Cotswold Organic Premium White Flour – Matthews's strongest organic baker's grade white flour with a high protein content (12%). The organic wheats are a blend of hard wheats from across the world. This flavoursome flour is ideal for baking excellent bread and rolls. 1.5kg and 16kg bags.

For allergens, including cereals containing gluten, see ingredients in bold

Ingredients: Organic Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)

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Recipes and Guides

3-2-1 Multigrain Sandwich Bread Recipe

Dan Lepard

A flavour-packed sandwich bread which uses a mix of some of BakeryBits top flours. By combining flours milled from different grains you get all the qualities of each flour included in the bread, from the easy-slicing character from roller-milled strong white flour through to great flavour and omega-3 oils from the wholemeal wheat and rye.Makes one large 1kg loaf, to fit our Traditional 3lb Loaf ... Read more

Easy No-Knead Brown Linseed Bread Recipe

Dan Lepard

A delicious quick and utterly simple bread loaf to make, our Easy No-Knead Brown Linseed Bread Recipe is full of delicious linseed with a touch of honey, a super straightforward recipe we hope you’ll enjoy all summer long. We’ve been making it here for a few weeks and we think it’s our new house favourite. No kneading, no shaping, no stretching. Just mix in a bowl, spoon it into ... Read more

What is Strong Flour & Which are the Best to Use?

Dan Lepard

What is… strong flour. I guess by the name strong flour has strength, but what does that mean? If a particular flour contains high-quality protein that in tests produce a elastic, resilient dough, then it’s correct to describe it as strong flour. In the USA the more straightforward term “bread flour" is used, and baking bread is what strong flour should be good for, or wherever ... Read more

Light Barley Bread - A Beautiful Almost Forgotten Flour

Dan Lepard

Barley was one of the more common grains used in baking in Wales, less so in England, and its beautiful flavour and colour of the milled grain is almost forgotten. Barley is much more typical in baking when it’s sprouted and malted, and we have a great range of BakeryBits malted barley that gives loaves a great rise and flavour. There are two ways you can use barley flour in a recipe like ... Read more

Mixed-Wheat Flatbread Recipe using a Welsh Baking Stone

Dan Lepard

Simple flatbreads can easily be made at home using BakeryBits’ traditional Welsh Bakestone: a handy steel plate, often called a griddle, that sits on a stovetop. Perfect for cooking all kinds of flatbreads as you can get a spatula underneath the edge of the bread easily without the nuisance of a frying-pan’s rim. This easy yeast-free recipe uses two-thirds wholemeal flour and ... Read more

Easy Three-Grain Soda Bread With Beer and Molasses

Dan Lepard

A trio of grains in our Easy Three-Grain Soda Bread With Beer and Molasses – wheat and rye flours, plus oats - give this simple soda bread lots of flavour. The porter, a kind of very dark beer (Guinness is a porter), adds both dark colour and a gentle hoppy malted flavour which I like, but you can replace it with the equivalent amount of water or milk with 10g Organic Meridian Fairtrade ... Read more