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A very modern loaf from an ancient grain


I’ve never really been sure why there is so much fuss about spelt. I am interested in the history of it, that European spelt dates back over 4000 years but haven’t appreciated a strong difference between it and wheat and put the current popularity down to fashion. I’m not sure that is right though. I think actually it is a re-emergent cereal lost due to relatively poor yields compared with modern cereals. Bakers and chefs have found that the distinctively nutty flavour is excellent used in breads of course, but also in many other recipes such as cakes and pastries. It has been around for such a long time and is becoming so popular that I thought it would be worth asking Vanessa to investigate spelt, its history and how we can get the most from it.

There are lots of things that you can make with spelt but, if it is your first time using it, start with a loaf of bread as it makes a delicious loaf. Spelt, like wheat, when stoneground is wholemeal. It is generally grown organically (all of our flour is organic) and compared with wheat has a lower yield, so is usually a little more expensive. White spelt, like white wheat flour, is made from the sifted wholemeal flour. Spelt has a higher proportion of bran than wheat does so it means there is a lower yield of white spelt flour…you can see why farmers prefer to use wheat! Bakers though are waking up to the pleasures of the complex flavour of spelt flour, it is very versatile in all manner of baking from bread to biscuits, so give it a try.

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Why not send us your best spelt bake? We’ll put them into our spelt gallery and the best one will get one of each spelt that we stock, so you can decide on your favourite.

COMPETITION

A flour that tastes amazing and makes muffins, cakes, pasty, pies, rolls, baguettes, tin loaves, pancakes and biscuits? It has to be Spelt!

We are dying to know what your favourite spelt recipe is.. so we’ve got a selection of 5 of our organic spelt flours to give away as a prize for our favourite spelt recipe and a bag of the excellent Stoate’s Spelt to runners up, and we will feature the best entry in a forthcoming newsletter.

To enter the competition simply post your recipe and a photo as a comment on the competition entry on Facebook (no email entries this time).

(Terms of entry: please credit the recipe author. No cash alternative for this prize. Entries from the UK only please. Entries close 20 June).

ENTER NOW to win!

 

Spelt Flours

 

The Priors Organic Spelt Flour

The Priors Spelt Flour (wholemeal) is made from Spelt grain from Hills Farm Partnership, Manor Farm, Bradenham, Norfolk. It has a protein of around 13%. Mix it with white flour for a very tasty loaf!

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Redbournbury Organic Spelt Flour

Redbournbury Mill Organic Stoneground Wholemeal Spelt flour is the whole, organic spelt grains ground using traditional grinding stones in their watermill.

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Stoate's Organic Spelt Flour

Spelt is an ancient grain used for its distinctive flour from the award-winning Stoates mill based in Dorset. Use this flour in breads and rolls.

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Roman Blend Wholemeal Spelt Flour, 1.5kg

Lammas Fayre's wholesome wholemeal spelt flour is milled from a blend of heritage spelt wheat varieties grown organically at Collings Hanger Farm in the village of Prestwood in Buckinghamshire. Spelt (Triticum spelta) is the parent of modern bread wheat (T. aestivum).

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Roman Blend White Spelt Flour, 1kg

Lammas Fayre's wholesome white spelt flour is milled from a blend of heritage spelt wheat varieties grown organically at Collings Hanger Farm in the village of Prestwood in Buckinghamshire. Spelt (Triticum spelta) is the parent of modern bread wheat (T. aestivum).

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Don’t forget to take a look at our clearance lines.

 

 

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