An ancient grain, our Oberkülmer Spelt is nutritious, delicious, and works really well. Ours was grown using only teams of Draft-Horses, no tractors!
CLASS: Spelt
FARMER: Neolithic Grains, Wyoming
PROTEIN: 14.6%
FALLING #: n/a
EXTRACTION: 100%
IDEAL USES: Flavor Booster, Spelt bread, Pretzels, Cookies, Croissants, Pastries
CONTENT: 100% Stone Milled Whole Wheat Flour
ABOUT: Spelt is an older variety of cereal grain, identified by the attached hull on the grain that remains after harvest (wheat loses its hulls when mature). Introduced to the United States in 1890’s, it was originally cultivated in what is now Iran and possibly simultaneously in southeastern Europe. It was a staple of its day and is one of the very first wheats used to make bread. Different structural proteins but greater amounts of proteins in general; adds extensibility when blended with strong wheats. Tender but sufficiently strong in pastry applications. Ours has this incredible flavor, reminiscent of peaches and pizza when being milled. Noticeably nutty even in small amounts.
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