Discover the wholesome goodness of our Organic Whole Stoneground Spelt Flour, made from one of the original ancient wheat varieties. Easier to digest than modern wheat, this flour offers a nutritious alternative for those with wheat sensitivities. Its natural, organic quality ensures you get a pure, flavorful base for baking breads, pastries, and more. Embrace a healthier choice that supports your well-being without compromising taste or texture.

Ingredients: Spelt [Contains gluten]

Nutritional Information: Per 100gm Serve
Energy 1604kJ
Protein  13-14g
Carbohydrates, Total 60.07g
Sugars  1.11g
Fat, Total  2.6g
Fat, Saturated  0.4g
Sodium 1.72mg
Dietary Fibre   9.3g

Making a spelt loaf in a bread machine: We recommend that you blend the Wholemeal Spelt no more than 50:50 with White Spelt when using a bread machine. Spelt flour requires less mixing than normal bakers flour as the glutens are weaker. Set the bread machine on the fastest setting, as most failures are caused by the spelt over rising and then collapsing before the heat is high enough to kill the yeast. You may need to adjust the flour to water ratio when using spelt in a bread machine. Weigh your flour accurately, 500gm white spelt flour : 335ml-345ml water. If your cooked loaf sinks in the middle it can be an indication of too much water, so cut back the water by 5ml -10ml to achieve a better end loaf. Option try 450gm flour : 300ml water.

NB: When using a bread machine use the basic or rapid bake cycle or for better results use the dough setting on your machine and bake your spelt bread in an oven.