Spelt is a robust ancient wheat grain which has not been hybridised over the years and it remains as simple and hardy as it was many centuries ago.

The grain is protected from the elements by a hull which is firmly attached to it. This hull must be removed prior to milling in a process known as de-hulling. This is a very expensive process and results in lower yields – the main reason why spelt was nearly forgotten. In the recent past however, spelt has made a remarkable comeback. Whole spelt flour is a source of vitamins B1 and B6, protein and fibre.

Spelt can be exchanged 1:1 for standard wheat flour in almost any recipe and lends baked goods a compelling nutty flavour and light sweetness. It is perfectly suited for breads, cakes, cookies, waffles and pastries. You can use it for hand-crafting breads or in a bread machine.