Spelt & Honey Bread – New shape but still the same great taste!!

Posted on May 30, 2013 · Posted in Uncategorized

Little bit of history….


Spelt (Triticum Spelta) is an ancient and distant cousin to modern wheat (Triticum Aestivum). It is one of the oldest cultivated grains, preceded only by Emmer and Elkorn. However it is not just spelt’s good taste that has caught the attention of consumers on this side of the Atlantic; the grain is naturally high in fibre and contains significantly more protein than wheat. Spelt is also higher in B complex vitamins and both simple and complex carbohydrates. An important benefit is that some gluten-sensitive people have been able to include spelt-based foods in their diets. Some 800 years ago Hildegard Von Bingen (St Hildegard wrote “Spelt is the best of grains. It is rich and nourishing and milder that other grains. It produced a strong body and healthy blood to those who eat it and it makes the spirit of man light and cheerful. If someone is ill boil some, spelt, mix it with egg and this will heal him like a fine ointment.”