Organic Spelt Wholemeal Flour

Wholemeal organic spelt flour, stone-milled at Gilchesters Organics in Hertfordshire, or in small batches through the mill at the Hodmedod Mill House, from spelt grown at Shimpling Park Farm in Suffolk. Grown for at least 7,000 years, spelt was a key part of diets and farming systems across Europe and Asia right up until the late middle ages. It fell out of favour because it doesn't thresh easily and so after harvest an extra process is required to remove the grain from the ear. More recently it's been discovered by a wider audience - by farmers because it fits well into low-input systems and by home cooks and bakers because of its nutty flavour, nutritional profile and gluten profile - which many who struggle with modern wheats find more digestible. Spelt flour is suitable for yeasted and sourdough breads, pastry and cakes. It's a wholemeal flour stoneground to retain the nutrients and wholesome flavour of wholegrain Spelt.