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!
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.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.
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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 ...