An ancient grain, but a relative newcomer to modern baking, Spelt is becoming increasingly popular and makes a really delicious loaf of bread, not to mention cakes and biscuits! It also has a lower gluten content than many of the more modern wheat flours.
An ancient grain Spelt is one of the oldest of cultivated grains preceded only by Emmer and Einkorn. Mentioned in the book of Exodus, Spelt has been cultivated for 5,000 years.
Characterised by tall stems, Spelt grows five feet high and is a “covered” wheat which means that its husk doesn’t fall off like modern wheat, but needs to be rubbed off before milling to flour.
Spelt has excellent flavour and is good for you. It is naturally high in fibre and has higher protein levels than wheat, as well as more B complex vitamins and both simple and complex carbohydrates.
There is little doubt that many people who suffer from wheat-intolerance find Spelt easier to digest, which is one of the reasons for its growing popularity.
Spelt is a natural for the sourdough process, similar to Rye in its activity and produces a vigorous sourdough leaven and delicious artisan-style bread. Because of its “softness” Spelt is also suitable for making cakes pastries and biscuits.
Read our Focus on Spelt for more information.
We mill organic Spelt flour of exceptional quality, and produce both an organic wholemeal and an organic white Spelt flour. Enjoy browsing through our products below, and we will deliver your order direct to your door.
There will be no deliveries on Christmas Day, Boxing Day or New Year's Day, otherwise we will be running our normal delivery service over festive period.
We endeavour to despatch your order within 3-5 working days. For orders received before 11am we do our utmost to deliver next working day but this is not guaranteed. More ...
We offer Free Delivery to most parts of the country on order values of £30 or more up to a maximum weight of 100kg; standard delivery on orders below £30 is £6. More ...
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Ideally flour should be kept in a sealed container in a cool dry place with stable temperature. Typically white flour has a shelf life from milling of 12 months. Wholemeal flour will be good for 6 months. More ...