Why choose spelt?

Spelt is an ancient grain (Triticum spelta) that has been cultivated for thousands of years. Although it’s closely related to modern wheat, many people enjoy it for its rich, nutty flavour and the way it performs in artisan baking.

Here are some of its key characteristics:

• Nutty, slightly sweet flavour that gives bread more depth than standard wheat.

• Higher protein than many common wheat flours, although the gluten it forms is more delicate.

• Rich in nutrients, including magnesium, iron, zinc, manganese, phosphorus, and several B vitamins.

• Contains more fibre when used as wholemeal spelt flour.

• May be easier for some people to digest, although scientific evidence is mixed. Some people who find modern wheat uncomfortable tolerate spelt better, while others notice no difference.

• Not gluten-free. It contains gluten and is not suitable for people with coeliac disease.