At a glance
Tastes: Sweet and nutty, a little like whole wheat with the edges softened.
Best for
- Bread
- Pizza dough
- Muffins
- Pasta
- Pancakes
About spelt
Spelt is an ancient relative of modern wheat, grown in Europe for centuries. Its gluten is more delicate than modern wheat's, so it makes a tender, open crumb when handled gently.
How to use it
Use a little less water
Spelt needs about 10 percent less liquid than whole wheat. Add the last of the water slowly.
Do not over-knead
Knead just until smooth. Long kneading breaks down spelt's gluten and the dough turns slack.
Spelt recipes
Recipes for spelt are on the way. In the meantime, ask us in the store what we have been baking with it.
In the store
- Organic Spelt Wheat Berries$2.41/lb
- Spelt - 50 lb Polybag$100.00
- Spelt - 25 lbs$60.00
Why fresh-milled
The whole grain, nothing taken out
A wheat berry has three parts: the bran, the germ and the starchy endosperm. White flour is milled to keep only the endosperm. Fresh-milled flour keeps all three, with the fiber, vitamins and oils that come with them.
Flavor you can taste
The oils in the germ carry much of a grain's flavor and begin to fade once it is milled. Many bakers find flour used soon after milling tastes sweeter and nuttier.
Berries keep, flour does not
Whole berries stored dry and sealed keep for years. Fresh flour is best used within a few days at room temperature, or kept in the fridge or freezer for a few months.
Our grains come from Grand Teton Ancient Grains, a family farm and mill in Teton, Idaho. They grow certified organic, use no herbicides or pesticides on their crops, and test their grains to make sure they are free of glyphosate.