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One of the earliest domesticated grains, spelt hasn’t changed since Biblical times. It remains unaffected by concepts such as ‘agribusiness’, ‘cross-breeding,’ ‘hybridization’ and ‘genetically modified’ – words that have come to dominate our modern food supply. Known for its slightly ‘nutty’ flavor, spelt has long been popular as a health food in Europe, where it is sometimes known as ‘FARRO’ (modern Italy) and ‘DINKEL’ (Germany).
Dense bread with a slightly sweet, nutty flavour.
The unmodified nature of spelt makes it naturally low in gluten and therefore can be suitable for those who have wheat intolerance or allergy.
Suitable for sandwiches, lunch, dinner. A good companion for soups and salads.
High-Fibre bread, Low Gluten, Easy to digest.
We recommend to simply keep your bread wrapped in a paper or cotton bag inside a plastic bag. Store in a bread bin or cool storage area away from the sun.
Storing in the fridge will slow the start of the moulding and of course, in the freezer, it will last for several months.
Simply slice and wrap it in tin foil, or glad wrap or just put in a container before freezing for your convenience.