Spelt grain is one of the oldest known to man dating back 6000 – 5000 BC. Spelt has lost none of its original nutritional benefits. Unlike modern wheat, it has not been hybridised and maintains its original genetic composition. Spelt is ideally suited for organic growing due to its natural resistance to insect pests and disease.
Spelt bread has a fine grain texture with a subtle but tasty flavour. It is an ideal substitute for wheat bread with many, many more nutritional and health benefits. Most people with wheat sensitivities can safely eat and enjoy spelt bread.
Combine the benefits of wheat alternative, spelt’s nutritional and health attributes, organically grown grain, sourdough culture and you have a great tasting, long life, easily digested nutritional food that is “healthy”.