Milling and Grain Provenance: Triticum Spelta or Spelt is an Ancient grain relative of modern day wheat but with a stronger husk and powerful nutritional content. Spelt was first cultivated 6000 to 900 years ago. It is referred to as an ancient grain along with Einkorn and Emmer the other “Farro” wheats. Matthews work with spelt farmers around the Cotswold and UK and collect the “hulled Spelt” and then share a de-hulling plant at one local farm. The spelt is then collected by the mill and conditioned in our 100 year old pine bins before being milled into different types of spelt flour. Matthews have supported organic farming for over 30 years. Baking with organic flour means you have chosen to support nature, protect the environment and promote sustainable farming.
Perfect for & Recipes: Use Matthews Ancient grain spelt flour in any recipes calling for wheat flour. Often used as an “all-purpose flour” Spelt is perfect to blend with baking recipes. Being a light grain baking bread with spelt produces a softer and tender loaf.
Contains: Organic Spelt
Protein: 11%
Did you know: Spelt is one of the oldest cultivated crops in human history with Einkorn and Emmer. With these two in italy spelt is referred to as Farro Grande. It is a hulled wheat in the field which protects much of the nutrients but does have to be “De-hulled” before milling.
Flour Number: 44
Flour Type: Bread
