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Whole Spelt Flour |
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An ancient subspecies of wheat, Spelt was the chief grain in Egypt and Greece and cultivated everywhere throughout the Roman Empire and its colonies. Spelt is an agricultural misfit to modern agribusiness and is rarely grown now-a-days. But because of its light texture and lively but delicate gluten, spelt is making a comeback with today's discerning bakers. Suitable anywhere you'd use an all-purpose whole wheat flour. Everyone should try Spelt.
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Recipes: Apple Crisp Fruit Scones Almond Scotch Shortbread Megan's Whole Wheat Bread Oatmeal Crisps with blueberries & walnuts Carrot Almond Cake |
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Wood Prairie Farm, 49 Kinney Road, Bridgewater, Maine 04735 800.829.9765 |