Our Spelt Flour
Spelt is one of the earliest ancient, domesticated grains. Unlike modern wheat, spelt has not been cross bred, hybridized or chemically altered since 5000BC. It remains as simple and hardy as when
it was first grown.
At Wheatsheaf farming, we grow the spelt and
de-hull it in-house. An independent, family run Oxfordshire mill then mills it into our white/light
and wholegrain spelt flours.
It is then packed into our branded packaging and sent back to the farm.
The flour has a distinctive nutty, sweet flavour and aroma. Both the wholemeal and light spelt flour are
multi-purpose flours. It has enough protein to produce a good rise in bread and it is also suitable
for a wide range of cakes, biscuits and pastry.
Our spelt flour comes in 1.5kg bags and 16kg for the very enthusiastic homebaker or businesses. See our stockists page for more information.
This artisan loaf is slow proved overnight at 4 degrees C to develop and enhance a deep, natural nutty flavour.
Melt in your mouth shortbread with the delicate flavour of Parmesan cheese.
A delicious stack of light fluffy pancakes topped with fresh fruit and cream.
Look at these decadent brownies. Enough to satisfy any chocolate craving!
Recipes coming soon so you can use our spelt flour to make some
amazing bakes at home