Spelt
Sweet and tender — an ancient grain that bakes like a dream.
The flour
Spelt is the sweetheart of the ancient grains — nutty, a little sweet, and easier to work than einkorn. It makes a soft, golden loaf with a crackly crust.
How we mill it
grain spelt, whole gluten moderate, extensible texture silky, light note swap 30% into any white recipe
Why it matters
Spelt is the gateway grain. Start with a third spelt in your everyday loaf and you'll never bake all-white again.