Milling and Grain Provenance:
Spelt is sometimes referred to is “Farro Grande” (Triticum spelta) is one of the three original Ancient Grains. Spelt has been cultivated for over 5000 years. “Grande” refers to the fact the grain is bigger then Einkorn and Emmer. We combine this grain with one of our favourites, Rye. Our Cotswold Rye grows well on the windy Cotswold Hills around Stow-on-the-Wold and doesn’t mind if temperatures are not exactly tropical. This rye grows very tall and has a longer route system allowing for more nutrients to enter the plant.
- Protein: 10.5%
- Flour Number: 37
- Flour Type: Bread
- Flour Type Detail: Blended Light Flour
- Origin: UK
- Grain Type: Rye/Spelt
- Milling Method: Stoneground
Top Tip:
If you do want to make a batch, we recommend freezing the extra loaves to use another day.
Perfect for & Recipes:
Wholemeal bread recipes, great for sourdough bread recipes with enhanced flavour of Spelt & Rye working together.
Health:
Rye is rich in dietary fibre, which increase the viscosity of food mass. This helps make the bread feel lighter to eat and digest. Unbleached, no extra additives.
Try Also:
The Cotswold Spelt & Rye Bread Mix Bags are great timesaving options if you're just looking to bake a quick loaf. Check them out here!