Wheat Flour

Spelt, triticum speltum, was widely grown in Roman times. It is an ancestor of modern wheat and its genetic heritage is a cross of wild grasses and early cultivated cereals.

Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times.

Our Wholemeal Spelt is finely milled to give you a silky texture and maximum flavour. We grow a true Spelt variety called Oberkulmer Rotkorn and not a wheat-Spelt cross as now mostly used by farmers. Spelt has traditionally more stretch than strength so bake it in a tin to keep the shape or mix with wheat flour.

Grown in Fife, this heritage grain mix is grown and milled onsite by our good friend Andrew Whitley

A certified organic wheat flour which is a diverse mixture of grain varieties, formed initially of historic varieties Rouge d’Ecosse, Golden Drop & Hunter’s. It is suitable for making real bread (with long fermentation and no additives) and pastries, cakes and biscuits