Oberkülmer Spelt

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Weight
Type
  • Available types: Whole Berry, Whole Grain
  • Grown by: Henry Martens in Tokio, TX
  • Flavor profile: sweet, buttery, nutty flavor
  • Good for: breads, pancakes, muffins, pasta, crackers

Spelt, also known as “Dinkel” or German wheat, developed through the spontaneous crossing of the wild grasses (Aegilops squarrosa) and Emmer between 6000 and 5000 BC.

Spelt contains more protein, fats and crude fiber than wheat and also has large amounts of Vitamin B17 (anti-carcinoma). It also contains special carbohydrates which play a decisive role in blood clotting and stimulate the body’s immune system so as to increase its resistance to infection.

With a sweet, buttery, nutty flavor, Spelt is a great inclusion to any bread recipe.

    Customer Reviews

    Based on 34 reviews
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    S
    S.
    Spelt won the waffles

    I love making waffles with the spelt flour. When they are cooking up, the amazing aroma fills my house, bringing everyone to the kitchen in the morning. Additionally, you can smell this sweet, nutty grain all the way outside too!
    I won't use anything else to make waffles.

    m
    m.s.
    also good with regular bread yeast

    many of the comments use sourdough but I made mine with regular baking yeast. Mix with the regular flour 1:1 but prepare starter dough (1 cup of Spelt Flour, 1 cup of warm water, 1/4 teaspoon of yeast, mix in a bowl and cover with plastic foil) 10-12hours before and use that starter dough in the breadmaking process. Works great!!! Super taste, nice texture, great to work with. Flours do not need much water, I used the regular amounts and was way too much. Easy on water. Dough loves it warm, I placed mine in the car for rising...
    No more store flour!!!

    D
    D.G.
    BEST SPELT EVER

    WOW!!!!!!!! Hey, Texans, this is the best spelt, been adding it to sourdough bread recipes as well as my starter and it is kick ass, never buying from any other mill if I can help it!

    N
    N.R.

    Oberkülmer Spelt

    A
    A.S.
    Love the flours

    They add so much flavor to my sourdough baking

    BSM Reviews

    See what customers say

    2853 reviews
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    J
    Ruby Lee
    J.L.
    Tastiest Flour for Bread

    My family and I had a bread tasting at home with different flours from the mill. Ruby Lee came out on top with Yecora Rojo as a near tie.

    Rouge de Bordeaux Great in Sourdough Bread

    I added some Rouge de Bordeaux whole wheat to the most recent sourdough bread I made. It was DELICIOUS! Superb results.

    B
    Mancan Buckwheat
    B.M.S.O.
    In the Refer

    I haven’t used this flour yet…in storage [temporarily]. I will make a batch of buckwheat waffles with thick-cut oats added on top while cooking, eat a couple of squares and freeze the balance for another day [not to far off]. Also going to make some noodles…Can’t wait to taste the rich taste of this grain.

    Delightful!!

    Beautiful, creamy grits with little flecks of red...
    Great flavor!! Thank you all so much!!!