VARIETY: Spelt (triticum Spelta)
TASTE: nutty, hearty, nutrient rich
FARMED BY: Ben Smith: Thornton Farm, Trangie, NSW
PROCESS: Stoneground flour with a large percentage of wholewheat, long fermentation, slow air-dried
STORY: With origins in the Middle East/ Mesopotamia region around 9000 years ago, Spelt is an ancient member of the Farro family. Spelt contains more fibre than the average grain and today is most known and loved by the modern grain eater for its digestibility, which has been supported by scientific research.
Browse more
