Sourdough Spelt
An update on our spelt loaf. The same stoneground spelt flour but now raised with a rye sour - so no baker’s yeast. A dense moist crumb in a thin chewy crust. Flavour and texture to enhance sweet and savoury contexts alike.
Spelt is an ancient variety of wheat (mentioned 3 times in the Bible) from before the days of selective breeding. Today spelt is favoured both by organic growers (since it grows without the high inputs necessary to modern wheats) and by some with a gluten intolerance who can manage the slightly different types of protein in this grain.
Spelt gives a very high fibre flour since the grain has an extra coating of bran and produces a compact loaf with a mild nutty flavour. It is also very nutritious with more proteIn, amino-acids, B vitamins and minerals than modern hybridised wheat varieties. Wholewheat breads have a low-GI. Low-GI foods keep you feeling full and energised for longer after eating and also encourage the body to burn fat.
We buy all our spelt flour from Fosters’ Mill at Swaffham Prior so you can eat healthy, support a green local business and cut food miles all in one go!
Price:
- 800g: £3.40
- 400g: £2.10