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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.
Spelt Flour (certified organic)
Excellent fresh flours. My breads are tasties and delicious than I used the market flour. I don't use commercial flour anymore.
Spelt Flour (certified organic)
I made a whole grain loaf using 70 g Einkorn sourdough starter with 350 g whole grain rye and a predough 240 g whole grain spelt. It turned out great. Proofed and rose beautifully. Was quite dark and had wonderful holes in it. We ate it with everything from olive oil and crunchy sea salt to toast with butter and jam. Great with soup and stew.
The flour is wonderful. Shipping is a problem though. It cost over $28.00 (including shipping) to receive 2.5 lbs of spelt. It rather discourages much use.
Spelt Flour (certified organic)
Excellent fresh flours. My breads are tasties and delicious than I used the market flour. I don't use commercial flour anymore.
Spelt Flour (certified organic)
I made a whole grain loaf using 70 g Einkorn sourdough starter with 350 g whole grain rye and a predough 240 g whole grain spelt. It turned out great. Proofed and rose beautifully. Was quite dark and had wonderful holes in it. We ate it with everything from olive oil and crunchy sea salt to toast with butter and jam. Great with soup and stew.
The flour is wonderful. Shipping is a problem though. It cost over $28.00 (including shipping) to receive 2.5 lbs of spelt. It rather discourages much use.