Fibre February: Get your fix of fibre this month

Matthews Cotswold Flour, Britain’s leading speciality flour producer, is marking Fibre February by encouraging everyone to eat more fibre and sharing easy ways to do it.

Bertie Matthews, Managing Director, explains: “ Maintaining a healthy and balanced diet is a challenge in our busy lives and an estimated 90% of adults don’t hit their 30g daily fibre target. Fibre is important for keeping our gut healthy and may help to reduce our risk of heart disease, stroke, type 2 diabetes, and colorectal cancer.”

He continues: ”The Fibre February campaign was designed to encourage everyone to boost their fibre intake and using high fibre flours, like malted rye, in your baking, is a quick and tasty way to do that. So we’ve created a fantastic Rye Sandwich Loaf recipe to celebrate Fibre February and get you on your way to more fibre in your diet.” 

Throughout February, Matthews Cotswold Flour will be sharing high fibre recipes with their Baking Club and social communities and offering discounts on some of their high in fibre Rye and Ancient Grain flours.

MALTED RYE SANDWICH LOAF RECIPE

• Makes one large loaf
• Prep time: 20 minutes (plus proving time)
• Bake time: 45 minutes

Ingredients

• 350g Malted Cotswold Rye Flour
• 150g Matthews Churchill Strong White Flour
• 320g Water (lukewarm)
• 10g Fine salt
• 7g Dried yeast (1 sachet)
• 1tsp Honey (or sugar)
• 1tbsp Butter (or olive oil)

Method

1. Weigh out the water into a jug and add the honey and the yeast – whisk until combined. Leave this to sit while you weigh the rest of the ingredients
2. Combine the flours and salt in a large bowl (either of a mixer fitted with a dough hook attachment or a mixing bowl if making by hand)
3. Pour over the water mix and start kneading on a slow speed for 2 minutes until all the ingredients are combined. At this stage you can add the butter or olive oil
4. Knead the dough on a fast speed for 6-7 minutes until the dough is smooth, then place into a bowl and cover with clingfilm or a damp tea towel. Leave in a warm place to rise for 1 hour
5. Once risen, tip your dough out onto a floured surface and flatten gently into a rectangle. Fold each of the long sides of the rectangle in towards the middle and then start rolling the dough down towards you. Do this tightly to avoid big air pockets in the finished loaf
6. Place into a greased loaf tin and cover before leaving to prove for 1 hour in a warm place. Set your oven to 200 degrees Celsius and leave to pre-heat
7. When doubled in size and filling the tin, dust the top of the loaf liberally with flour, then use a sharp knife to make a smooth long cut down the middle of the loaf
8. Bake at 200 degrees Celsius for 35-45 minutes, then turn out onto a wire cooling rack immediately to keep the crisp crust!

The two hundred year old family business, Matthews Cotswold Flour, is Britain’s number one artisan flour producer and is leading the way in producing regeneratively farmed flours. They boast a range of over 100 varieties of flour, providing an unrivalled choice for both amateur and professional bakers and run an online Baking Club to support and encourage home bakers. For more recipes head to their recipe page at www.cotswoldflour.com.