Spelt, also known as “Dinkel” is a pre-historical wheat variety that contains more protein, fats and crude fiber than modern wheats. It also has large amounts of Vitamin B17 (anti-carcinoma), as well as special carbohydrates which play a decisive role in blood clotting and stimulate the body’s immune system, increasing its resistance to infection.
Spelt whole wheat
Spelt is the spontaneous crossing of the wild goat grass and Emmer between 6000 and 5000 BC. With a sweet, buttery, nutty flavor, it is a great inclusion to any bread, pancake, muffin, pasta or crackers recipe.
The whole wheat quality is stone-milled at Dutch Fika (grain berries sourced from Barton Springs Mill).
The '00' type quality is stone-milled and sifted at Barton Springs Mill.