Spelt

A classic popular loaf. Using wholewheat spelt, along with a bit wholewheat.

Spelt remains the most popular and accessible ancient grain (also known as dinkel flour) with high protein and wonderful nutritional value.  

While higher in protein than commonly used wheat varieties, the nature of its proteins results in less gluten formation when making bread - making the breading process a bit trickier! Keeping it simple - with no inclusions- to allow the mellow nutty flavor of spelt win you over. 

Ingredients: sourdough, organic spelt, wholewheat and wheat, water, salt 

For allergens see ingredients in bold.