Spelt (lower gluten)
Made with an ancient grain that is quite high in protein and gives the bread a fuller and nutier flavor. Being WHEAT-FREE, the bread is lower in gluten and perfect for anyone trying to avoid wheat products. Organic grains used that are also milled in our bakery. Comes in toaster loaf shape, sliced.
Freshly baked on Tuesdays.
Storing your Bread
Our bread is best stored on the counter in our twist tied bread bag. It lasts 7-10 days.
If you put it in the refridgerator, the honey will harden.
If you want to freeze our bread, use another freezer bag and it will last up to 3 months. Defrost naturally and enjoy.
Spelt Grain Info
It’s believed that spelt flour was first used almost 8,000 years ago, making it one of the oldest cultivated crops in human history. Spelt, also known as dinkel or hulled wheat, is a grain or cereal that’s closely related to wheat, barley and rye and has a mild, nutty flavor.
Because more and more people are dealing with wheat sensitivities, spelt offers an alternative to wheat. Like its family members, spelt contains gluten, which is a protein that essentially acts like a glue to hold food, like bread, together. The gluten in spelt flour is a little more delicate than wheat gluten and so people with mild gluten intolerances may be fine with our Great Harvest spelt products.
Spelt requires dehulling and dehusking and it is the glume that surrounds each kernel that helps protect and retain nutrients. Spelt is a good source of dietary fiber, protein (more than wheat), and vitamins and minerals.
This grain is also more water-soluble than wheat, which makes it easier for the body to digest. It can help regulate metabolism, increase circulation, improve the immune system, build strong bones, aids digestion, lower blood sugar, and reduce bad cholesterol levels.
The U.S.’s organic farming movement revived spelt's popularity as it requires fewer fertilizers than wheat. Here at Great Harvest we use a certified organic spelt grain that we freshly mill that is perfect for bread making.
For any recipe that uses wheat flour, we can substitute in spelt flour. Because it contains a fair amount of gluten, spelt can be used in products like bread, cake, muffins and cookies.