Spelt flour - organic wholemeal

Spelt (dinkel, spelt, hulled wheat) is one of the oldest species of wheat, which is why it is also known as ancient wheat. Spelt grain is slightly larger than wheat grain. It is hard and tough, with each grain enclosed in a husk that protects it from pests and all kinds of diseases. Thanks to organic cultivation, without synthetic fertilisers and pesticides, spelt is an increasingly sought-after grain.

100 years ago, spelt was a staple food in Germany, Austria and Switzerland, but due to lower yields in the 20th century, it fell victim to high-yield farming and was dethroned by wheat. Dr Gottfried Hertzka rediscovered Hildegardian medicine, and following excellent treatment results using spelt, cultivation increased once again. Despite this, such knowledge is still not widely known in Croatia.

Spelt flour is used for making bread, pastries and products for children. It is excellent in combination with rye, wheat or other types of flour. Since spelt is an ancient type of wheat, there is virtually no difference in taste between spelt flour and wheat flour. Nevertheless, spelt flour is healthier and nutritionally richer. In addition to flour, semolina, bran and flakes can be produced from spelt, and whole hulled spelt grain can also be used. The beneficial effects of spelt can be enhanced by using it sprouted. Desserts, side dishes and even main courses can be prepared from this rich grain.

Benefits of spelt:

   - warms the body (promotes circulation)

   - easy to digest

   - provides a feeling of fullness

   - rich in essential fatty acids and minerals

   - promotes muscle growth

   - supports healthy blood count

   - lowers cholesterol levels

   - improves concentration

   - contributes to the formation of blood cells

   - normalises blood sugar

   - improves mood