We enjoy spelt bread almost every day in the winter months. It comes in brown paper bag and the date it was milled printed on the label.
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. Most of the bran is left in the flour for health reasons.
Those who want a fluffier dough can sift out the bran.
