Milling and Grain Provenance: Spelt is sometimes referred to is “Farro Grande” (Triticum spelta) is one of the three original Ancient Grains. Spelt has been cultivated for over 5000 years. “Grande” refers to the fact the grain is bigger then Einkorn and Emmer. We combine this high fibre grain with one of our favourites, Rye. Our Cotswold Rye grows well on the windy Cotswold Hills around Stow-on-the-Wold and doesn’t mind if temperatures are not exactly tropical. This rye grows very tall and has a longer route system allowing for more nutrients to enter the plant.
Perfect for & Recipes: Wholemeal bread recipes, great for sourdough bread recipes with enhanced flavour of Spelt & Rye working together.
Top Tip: If you do want to make a batch, we recommend freezing the loaf to use another day.
Contains:
Protein: 10.5%
Did you know:
Flour Number: 37
Flour Type: Bread
Flour Type Detail: Blended Light Flour
Origin: UK
Farming Method: Regenerative
Grain Type: Rye/Spelt
Milling Method: Stoneground
Health: Spelt is high in fibre which is important for managing cholesterol. Fibre in Spelt can help you to digest food faster. Rye is also rich in dietary fibre, which increase the viscosity of food mass. This all helps make the bread feel lighter to eat and digest. Unbleached, no extra additives
