Spelt Flour

An ancient provenance

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.

The benefits of spelt

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 sourdough and much more

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.