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The Power of Spelt - The Grandfather of Grains
Spelt has been grown by farmers as long ago as 5,000 BC where it is also known as "Farro" ( Italy), "Dinkle" ( Germany) and in Roman times was called "Farrum".
Spelt's "nutty" flavour has long been popular and because of it's high water solubility, the nutrients are easily absorbed by the body. It is naturally high in fibre, contains significantly more protein than wheatand is also higher in B complex vitamins. The Spelt grain contains bothsimple and complex carbohydrates which are an important factor in bloodclotting and stimulating the body's immune system.
Another important benefit is that some gluten-sensitive people are able to include spelt-based foods in their diets.
Some 800 years ago Hildegard von Bingen, (St.Hildegard) wrote about spelt: "The spelt is the best of grains. It is rich and nourishing and milder than other grain. It produces a strong body and healthy blood to those who eat it and it makes the spirit of man light and cheerful. If someone is ill boil some spelt, mix it with egg and this will heal him like a fine ointment."
Spelt Flour & Bread (Organic of course)
Spelt Flour is an ancient variety of wheat, not hybridised or crossed for greater yields etc.
Although it is quite low, it cannot be classed as Gluten Free as glutendevelops naturally in this grain as with many others.
Thereason we have included “No added gluten” on our trial packaging isbecause we know of other companies who add ‘modern’ gluten to theirspelt breads for better results.
We understand that the main reason for Spelt’s popularity is due to digestion issues, with folk endeavouring to avoid the gluten, which exists in modern wheat varieties.
We also believe that a lot of digestion issues surrounding modern wheat are actually due to the faster processing methods used in modern bread making (one and a half hours from flour to bread). Most grains are not very digestible to the human body in their ‘raw state’, but after going through the long soaking or fermentation process of which we use for most of our varieties (around 6 – 12 hours), the natural enzymes get working, and this improves greatly.
Furthermore in terms of organic, the fact that wheat is at the top of the ‘Dirty Dozen’ list with the most pesticide residues from random surveys, we believe that a healthy diet starts from that of minimising the ingestion of non organic wheat products.
For this reason, it is our policy to use only certified organic flours.
Digestible grain?
Most grains are not very digestible to the human body in their 'raw state', but after going through the long soaking or fermentation process of which we use for most of our varieties (around 6 – 12 hours), the natural enzymes get working, and this improves greatly.
Furthermore in terms of organic, the fact that wheat is at the top of the 'Dirty Dozen' list with
the most pesticide residues from random surveys, we believe that a healthy diet starts from that of minimising the ingestion of non organic wheat products.
For this reason, it is our policy to use only certified organic flours.
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