Natural whole grain spelt flour stone-ground

Stoneground whole spelt flour

Spelt is an ancient type of wheat cultivated in Europe for thousands of years. Our flour is made from the whole grain – endosperm, bran and germ – and slowly ground in a stone mill, without sifting or removing any part of the grain.

What makes this flour special?

• High in fibre: The flour contains 11.6 g of fibre per 100 g. A varied, balanced diet and a healthy lifestyle are important for good health.
• One single ingredient: 100% whole spelt flour. Nothing is added and nothing is removed – no additives, colourings or flour improvers.
• Stone-milled: The millstones work slowly and generate little heat, unlike high-speed industrial milling. The grain is milled in a single pass, without any subsequent separation into fractions.
• The whole grain, including the germ: The germ contains spelt’s natural oils and remains in the flour. This is why wholegrain flour has a richer aroma and a shorter shelf life than sifted flour.

Tips for working with spelt dough: Spelt’s gluten structure is more delicate than that of ordinary wheat. Knead for less time and avoid overworking the dough to preserve the volume of your baked goods. Wholegrain flour absorbs more water, so when substituting it for white flour, add about 5–10% more liquid. For a lighter result, you can combine it with white spelt flour in a 50:50 ratio.

Storage: Store in a cool, dry place away from direct sunlight. Because of the oils in the germ, wholegrain flours have a shorter shelf life than white flours – we recommend using this flour by the date shown on the packaging.

Uses: Suitable for hearty country-style bread, small rolls, pancakes, muffins and homemade biscuits.

Ingredients: 100% whole spelt flour. Contains gluten.