Spelt flour is an ancient species of wheat from the 5th millennium BC; a serial grain in the wheat family. It has a nutty and slightly sweeter flavour, similar to that of wholewheat flour. It does contain some gluten and also has a fairly decent nutritional profile having fewer calories to wheat flour and is higher in protein.
Tim has been experimenting with some organically grown stoneground spelt flour that he found from a mill in the Kouebokkeveld … the results are absolutely delicious … come and give it a try at the Deli.
While we are introducing this new bread, it will only be available on Friday, Saturday and Sunday … as the demand grows, we would be only too happy to increase this.