Spelt Flour
Not to be confused with oats or regular wheat, spelt is a member of the same grain family but is an entirely different species. It is one of the original 7 grains mentioned in the Bible. This 9000 year old grain originated in the Fertile Crescent and over the centuries found its way throughout Europe where it remained a very popular grain. To Germans it is their beloved “Dinkle” and is now found in a wide variey of foods and beverages from bread to beer, to Italians it is called “Farro” and is found in gourmet soups, pizza crusts, breads and cakes.
Spelt contains approx 40 per cent more protein, many more minerals and up to 65 per cent more amino acids than regular wheat. Its superior nutrition makes Spelt an ideal training and endurance food and is said to be a high-energy grain.
Spelt flour is often suitable for those with an intolerance to regular wheat and can be substituted for wheat flour in any of your recipes. The only adjustment you would need to make is to reduce the liquid by 10-15%.
Spelt flour is suitable for both Bread Machines and bread made by hand and is available in White and Wholemeal.