SPELT

Spelt is an ancient grain, forerunner of wheat, it was already know and grown 9000 years ago. Like buckwheat, spelt is very undemanding for cultivation. It does not need a pesticide treatment, it can also thrive in harsh environment.

Its advantages and health benefits:

It is know that spelt contains all the important nutrients in ideal proportions and it is easy to digest. Eating it gives the body an good amount of proteins, it contains 20 pro cents of it. It is more than double the amount in common wheat.
Simple and complex carbohydrates enable an optimal working of our immune system. They make the body feel full for longer, and they also play an important role in coagulation of blood.
It is rich in vitamins, especially vitamins B, as well as vitamins A, D and E. It is also rich in minerals such as magnesium, iron, manganese, phosphorus.
It protects the heart and the veins, because of a high amount of fibres it lowers the blood cholesterol level, has a beneficial effect on digestion, protects against diabetes, it also helps keeping skin disease under control.

Spelt 1kg
Spelt 1kg

3,07 €

Add to cart
Spelt flour 0.5kg
Spelt flour 0.5kg

2,19 €

Add to cart
Spelt flour 1kg
Spelt flour 1kg

3,83 €

Add to cart
Spelt grits 0.5kg
Spelt grits 0.5kg

2,41 €

Add to cart

Spelt flour

Spelt flour is ground with the slow friction of two stones – with such a procedure we keep all of the nutrients, aromas and the rich flavour of this wheat.
Spelt flour is similar to wheat flour, but the taste is a bit sweet and has a somewhat nutty taste.
Our flour is grounded from whole grains. This is how all of the beneficial nutrients are preserved and can therefore have a positive effect on our health.

Culinary use:

Spelt flour is the most popular substitute for the common wheat flour, which it can fully substitute. We can make bread, pica dough, pastries, as well as pasta and tortillas out of it.  Even though it contains gluten, it can be digested easier than wheat, it is also better solutes in water. In contrast to wheat it has a harder husk, due to which the grounding process keeps more fibres, vitamins, proteins and minerals in the flour.

spelt flour
spelt
spelt grits

Spelt grits

Spelt grits can be used the same way as the common wheat grits. You can add it early in the morning to your breakfast, make spelt dumplings for lunch or treat yourself to a spelt soufflé in the evening.

Spelt groats

The groats are a great alternative to rice for spelt risotto, you can add them to soups, stews, salads or prepare sweet dishes out of it.
Spelt groats are cooked the same way as rice, just a bit longer. You pour it into boiling water and cook for 45 minutes on a lower temperature. They won’t overcook, even at the end it stays a bit harder than rice.

spelt
Did you know?
  • A lot of people with coelic disease did not show intolerance to gluten when eating spelt, even though it contains it.
  • Its husks are highly valued as filling for pillows, and spelt straw is among the most sought after in thatching.
Storing:

In order to preserve all the quality nutrients in the flour, groats and groat, and to extend its expiration date, proper storage is of utmost importance. Flour can be stored without a problem in the refrigerator, especially if we only use it from time to time or in the summer months. We usually store it in a well closed container in a cool and dry space.
To further prevent insects from infesting it we can put a laurel leaf into the closet or directly into the bag.