FRESH WHOLE SPELT FLOUR (WHOLEMEAL)
Although higher in protein they are more delicate - so take care. We’ve seen wonderful breads, amazing cookies and even spelt pasta, it doesn’t matter where you use it spelt is sure to add flavour and character.
Grown by: Burrum Farms VIC
A 100% extraction or “whole” flour. All the goodness of the grain is here for you.
*What is Spelt Flour?
Spelt flour is made from milling kernels of spelt wheat (Triticum aestivum subsp. Spelta). A distinguished feature of spelt is its primitive morphology and the kernel’s tight enclosure inside toughened glumes. It is available in two types: whole grain and white flour.
- New health trends and the interest in environmentally conscious production led to this newfound interest in spelt and other ancient grains.
- A variety of baked goods and specialty breads can be made with spelt flour and are considered healthier alternatives to common wheat products.
Spelt is an ancient crop which dates back to 2500-1700 BC. It was cultivated in Central Europe, mainly Germany and Poland. However, it spread throughout northern Europe during the Bronze Age to compete with emmer wheat. The first millennium saw a decline in spelt cultivation and was replaced by common bread wheat.
Currently, spelt is grown in limited quantities in Eastern and Central Europe, Canada and the US.
Spelt has different functionality compared to common wheat, due to its unique characteristics:
- Higher total gliadins and lower glutenins: soft dough with low elasticity
- Higher wet gluten: weaker gluten structure in most baked goods
- Less reducing sugars (e.g. maltose): lower degree of fermentation
- High nutritional value
- Strong distinct taste and flavor
Spelt wheat is considered a highly nutritious grain. This is mainly because of its high protein (12-15%) and crude fiber (10-15%) content, in addition to vitamins and minerals. Similar to other wheat varieties, spelt flour contains gluten. Therefore, is not safe for people with celiac disease
Spelt as an ancient grain is more fragile in its structure than its modern wheat counterparts. So we give it the love it deserves and mill it gently. So you will notice slightly larger bran particles against a background of a super soft white powder
Delicate but delicious sweet nutty flavours that produce really characterful doughs
Soft, nutty mouth-watering.
The proteins of spelt are slightly more fragile that those of modern wheat, they develop a very strong gluten network very quickly but this gluten can dissolve quickly in too acidic an environment. Sourdough bakers take note! Keep your cultures fresh and your ferments fast!
Generally, spelt flour has a good potential for many end-uses. Currently, it is used in the production of bread, sourdough, cookies, biscuits, cakes and muffins, pastas and nutrition bars. Typical spelt bread is the German Oberschwäbische rolls which are characterized by irregular crumb structure and crisp crust.
When using spelt flour, bakers should keep in mind some considerations including:
- Weaker gluten network and lower volume compared to wheat flour. Because of this, the dough should be mixed for short periods of time.
- Lower water absorption capacity, so less water is needed to form batters and doughs. It can be used instead of wheat for softer breads.
- Lower dough stability and higher extensibility than wheat flour doughs. This can be compensated for either by addition of ascorbic acid or extending dough resting time.
- Lower loaf volume than those made with other wheat types.
- Substitution of 50% bread flour with spelt flour may require a reduction of added water (approx. 10%) to yield better loaf volumes.
Spelt as the ancestor of modern wheats holds many of the same characteristics. It develops gluten much like modern wheat so is great for bread making as well as for making cakes, biscuits, pancakes or sauces. Almost anywhere you would use a wheat flour you can substitute for spelt for a tasty nutritious and easily digestible alternative.