Savor the whole grain goodness of spelt (triticum spelta), an ancient relative of modern wheat that originated in the Near East more than 8,000 years ago. This ancient grain later spread throughout Europe, becoming especially popular in Germany, where spelt berries were farmed throughout the Middle Ages. Whole spelt grain is freshly milled on stone millstones to produce wholemeal spelt flour of exceptional quality. Spelt has a unique nutty flavor and, because of its high water solubility, its vital nutrients are quickly absorbed into the body.

Spelt wheat has never been hybridized, so it has retained many of its characteristics from antiquity, including a complex flavor. Whole grain spelt is unusual because it can be more easily digested than other forms of wheat, and some people with wheat intolerances may be able to tolerate spelt; however, spelt is not gluten free. A good source of iron, fiber and manganese, our spelt wheat flour contains protein and is a great addition to a high-fiber diet. Fiber can help slow digestion and absorption, managing blood sugar.

The Ferm Brinery and Bakehouse's Stone Ground Whole Spelt Flour can be used in recipes calling for wheat flour, especially yeasted and quick breads. The gluten content of spelt flour makes excellent pasta, cookies and other baked goods.

Spelt bread has become very popular in recent years. This whole grain spelt flour makes an excellent loaf of bread with a high rise and substantial, chewy crust.