We enjoy spelt bread almost every day in the winter months. Our spelt flour comes in brown paper bag and the date it was milled is printed on the label.
We separate the bran from the finer flour and return the bran in a small bag of bran inserted in the large bag of flour. Bran is the healthy part of the spelt seed. It is important to have the flour freshly milled so that the bran does not degrade.
We grow our crops naturally and organically without the use of synthetic chemicals.
We grow our own spelt as well as harvest, clean it, dehull it and then mill and sift it.
Those who want a fluffier dough may not use the bran but remember the healthy part is the bran.
