Spelt is by nature a whole-food. Unlike wheat, where vital nutritional bran and germ are usually removed during milling, the vital substances of spelt are found in the inner kernel of the grain. However, this does not mean that spelt makes a heavy loaf. In fact the exact opposite is true. The real beauty of spelt is in its ability to make a really light, highly nutritious loaf with an appealing nutty flavor.
Spelt is one of the oldest known grains to man. It has never been changed from its original form and is therefore not a hybrid like wheat. This makes it easier for the body to recognize, digest, and assimilate. This also gives Spelt the ability to be grown without fertilizers, pesticides, and insecticides.
Spelt contains more protein than wheat, and the protein in spelt is easier to digest. Although Spelt contains gluten, many sensitive people can eat and enjoy this wonderful grain. This means that some people who are allergic to wheat may be able to tolerate spelt. In fact, the protein in spelt is such that when the flour is turned into bread it bakes well and results in a very light, soft textured loaf with good keeping qualities which doesn't shed crumbs when sliced.
Spelt is a truly amazing grain!- High in Protein
- Contains all 9 essential amino acids needed by the human body
- High in Vitamins
- High in Complex Carbohydrates
- High in Fiber
- Great Flavor
- Easily Digested
Lily Morse
Our Chosen Heritage Breads and Bakery
