Pakenham Watermill has found a farm in Norfolk which is growing spelt, after our previous supplier stopped production. Milling of this increasingly popular wholemeal flour has now been resumed and it can be bought from the mill or from our usual local retail outlets.

Spelt is genetically related to wheat and there is evidence of it being grown in the middle east as long as 7000 years ago. It has generally been replaced by modern wheat varieties which are cheaper to produce, but interest has revived in recent years. It can be baked in the same way as wholemeal wheat-flour using yeast, but the bread has a rather different texture and flavour which some people prefer. It is also thought to be easier to digest as the gluten has a different composition. It does still contain gluten however, and is therefore not suitable for those who are gluten-intolerant.

The pictures show two loaves made from 100% of the new Pakenham wholemeal spelt flour, and one loaf cut open to show the crumb.

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