Spelt Flour

Spelt, also known as “Dinkel” or German wheat, evolved through natural hybridization between wild grasses (Aegilops squarrosa) and Emmer around 6000 to 5000 BC.

Compared to regular wheat, spelt boasts higher levels of protein, fats, and crude fiber. Additionally, it contains substantial amounts of Vitamin B17, known for its potential anti-carcinoma properties. Spelt also features unique carbohydrates that contribute to normal blood clotting and boost the body’s immune system, enhancing resistance to infections.

With its delightful sweet, buttery, and nutty flavor, spelt is an excellent addition to any bread recipe.