Spelt Flour (certified organic)

Spelt Flour (certified organic)

I grew up farming and we always ground our own wheat for bread but after the farm sold, always wished I had a source for fresh ground flour.

I found Barton Springs Mill online and have been so happy with the flour I have received.

My whole life, I’ve been on a venture to make the perfect, light textured, fully, whole grain loaf and was finally able to achieve that with this spelt flour. It’s very finely ground and results in the best bread!!

This is my recipe for a perfect loaf:
3 cups whole grain flour (I like to mix einkhorn and spelt 50/50)
1 cup warm water
1 package yeast
2 tblsp honey
1 tsp sea salt
1/3 c oil (I use olive oil or rendered lard from my pastured pigs)

Mix honey, warm water, yeast and oil in a jar and let set for 10 mins until bubbly. Pour into mixing bowl with flour and salt. Knead well, adding flour as needed to keep it from being too sticky. (Just enough to keep it from sticking to your fingers)

Let dough rise, covered for 40 mins to an hour. Punch down and knead again for a few mins before shaping into a loaf.

Place it into a loaf pan, I line mine with parchment paper first. Let rise for 40-60 mins.

Bake at 350 for 25-30 mins

We love all your products!

I’m a new at this , baking 1x a week. I’m slowly adding more Spelt snd less regular wheat . The last batch got great reviews from a friend who could taste the richness in flavor better. I’ll keep using more Spelt each time until I can replace all the regular wheat, if that will work.

I use it as a substitute for wheat in my rye bread recipe