Matthews Cotswold Stoneground Wholegrain Spelt - 1.5kg (Single Bag)

I make bread in a Panasonic. This makes fantastic bread on the 5 hour wholemeal cycle. A better rise than regular wholemeal flour.

I use this flour for baking and pancakes but haven't made bread with it yet but I'm going to so I'm pleased with the flour, recommend it. So much poor quality flour out there but this is the best I've found in years. 👍. Tastes good too.

It’s good flour and it’s good for you

Excellent product and highly recommend.

Easy to use up to 65% hydration and at 80/20 wheat to spelt.

I have a distrust of the number of additives in commercial bread, and this Mathews Spelt Flour contains nothing other than 100% Wholegrain flour; it satisfies my need to feed my family on clean, wholesome food. I have been using this flour for several years, so I feel well qualified to review it I use a bread-maker for all our bread; it tastes better than commercial bread, and I use stone-ground wholegrain spelt in preference to stone-ground wheat because we find it easier to digest. I use half Canadian White and half Mathews Stoneground Spelt, to which I add a little ground seeds or nuts. I also exchanged a little oat milk with some of the water. Your recipe will dictate the amount of sugar and salt to use. The resulting loaf is tasty, nutritious, easier to digest, and has a softish crust - well-suited to our over 80-year-old teeth. Buying in bulk saves money, and I find that five bags is a convenient number to store. I also keep my eyes open for special offers. Home-made bread, without strange additives, means that bread is an important part of a sandwich and not just a means of holding a filling. I can recommend this flour for both taste, texture, protein, and fibre; it is both wholesome and healthy.

Very nice flour for healthy bread.Good quality

So much more healthy than regular plain flour