PANARY’S yeasted spelt bread (non-wheat) uses a blend of a blend of light and dark spelt flour from Stoate’s organic, stoneground flour from Cann Mills.
What is spelt flour?
An ancient grain, genetically thought of as a cousin of wheat, grown in early Middle East civilisations, spread around by the Romans. Unlike wheat it has not been changed and hybridised by mankind in the twentieth century. It has retained its own type of gluten that is considered more digestible than wheat.
By the nineteenth century in Britain spelt was superseded by the modern wheat varieties with their higher yields. Very expensive because it needs to be polished like rice. Nutty flavoured, the softer gluten needing the support of a tin. Loaves are half 100% wholemeal spelt, half sieved (white) spelt.
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