Cotswold Crunch Flour 1 Bag - 1.5kg Reviews

5 Rating 126 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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“Cotswold Crunch - Simply the best. Have tried adding 8 grain. Making in a machine. Turns out perfect, lighter in texture and colour. Even tried adding a teaspoon of honey, makes it sticky at the bottom but gorgeous with homemade lime marmalade. Also tried adding extra malt (1 teaspoon), that was great too. Used Churchill for making pizza dough, in the machine again, that was great too. All loaves were medium sized by machines reckoning.”

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Posted 1 year ago

“My wife and I use Cotswold Crunch (either 100% or 3 parts Crunch to 1 part Strong White Flour) in a bread machine and we both love the taste - plus we have the knowledge that we are eating bread with no e-numbers and preservatives in it. Thank you.”

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Posted 1 year ago

Christine Byers

Verified Reviewer

“This is now my favourite flour, it's so deliciously malty. It's what I've been looking for for ages. It makes such a good tasty loaf, either mixed with other flours or just by itself. Perfect!!”

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Posted 1 year ago

Frances Mason

Verified Reviewer

“Love cotswold crunch flour, the lovely nutty taste. make mine in the breadmaker, sometimes with some strong white flour makes a lovely loaf”

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Posted 1 year ago

“I add sunflower and pumpkin seeds to this (2 handfuls of each per 1kg) and serve te resulting bread to our guests in our little vegan B&B in Corris in Gwynedd. Guests always rave about it :O).”

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Posted 1 year ago

“Love Cotswold Crunch - use it for my 450 gram (flour weight) sourdough sandwich loaves - 150 grams Strong Canadian White, 150 grams Strong Canadian Wholemeal and 150 grams of Cotswold Crunch. Makes a delicious loaf.”

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Posted 1 year ago

“I've been using Cotswold Crunch for a few years and always have a few bags in my store cupboard. I use 200g CC to 1kg strong bread flour in a hybride bread recipe - using both sourdough starter and dried yeast - plus sea salt, a handful of seeds and olive oil. This gives us two consistently delicious, light and crusty large loaves speckled with Cotswold Crunch malted flakes. It enhances plain homemade bread or sourdough and instantly become a staple food in our house. I do try other Matthews Cotswold flours and recipies from time to time as well to ring the changes. I love that I am buying direct from the mill and an established family business. Long may this continue!”

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Posted 1 year ago

“The best flour, and makes a fantastic loaf. I mixed a bit of strong white flour, and some sourdough mother into the mix. Fantastic result”

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Posted 1 year ago