Grown for at least 7,000 years, and thought to be a gift from the goddess Demeter by the ancient Greeks, Spelt was a key part of diets and farming systems across Europe and Asia right up until the late middle ages. Since then it has largely been replaced by more modern wheat varieties.
It fell out of favour because, like its ancient cousins Emmer and Einkorn, it doesn't thresh easily and so after harvest an extra process is required to remove the grain from the ear. It clung on, especially in parts of Germany, Austria and Switzerland, and more recently it's been discovered by a wider audience - by farmers because it fits well into low-input systems and by home cooks and bakers because of its nutty flavour, nutritional profile and gluten profile - which many who struggle with modern wheats find more digestible.
Our Spelt flour is suitable for yeasted and sourdough breads, pastry and cakes. It's a wholemeal flour stoneground to retain the nutrients and wholesome flavour of wholegrain Spelt.
Organic wheat bran sifted from stone-ground flour milled at the traditional Worsborough water mill in Barnsley.
Bran is the hard outermost layer of wheat grain, a natural by-product of white flour as it's sifted out in milling. It's full of flavour an excellent source of insoluble fibre and other nutrients.
Though we only sell wholemeal flour we still want to find kitchens and bakers keen to use bran and semolina. This is because the process of making white flour involves removing up to 35% of the wheat grain. These parts of the grain, which include semolina and bran, are full of flavour and nutrition. We think it's a pity to feed them to animals or compost them, especially given the effort that goes in to growing them.
Stone-milled at Worsborough Mill in Barnsley from wheat grown in Norfolk.
Wheat bran has a sweet and nutty flavour. It's great with smoothies, yoghurt, porridge or muesli, or added to bread and other baking.
Mix into ingredients for baking (adding to or replacing some of the flour) or sprinkle over porridge, muesli, other cereals, smoothies or yoghurt.
For allergens, including cereals containing gluten, see ingredients in bold.
Worsborough Mill also handles peanuts, nuts, soya, milk and sesame.
|Typical values||Per 100g|
|of which saturates||1g|
|of which sugars||0g|