spelt - merton bakery

Spelt is another ancient grain, and is a hybrid of emmer and wild goat grass. It’s about 9000 years old.

Spelt loaves have a mild nutty taste and the the flour ratios I use ensure the loaves get good spring and are nice and moist while allowing the flavour of the spelt to shine:

30% high extraction spelt flour
30% strong white flour (75% extracted)
30% high extraction (85%) wheat flour
10% wholegrain spelt flour

And I put a racing stripe of Spelt bran across the top of the loaves.

spelt loaf

spelt crumb

I’ll be selling Spelt sourdough loaves at the Harvest Festival this Saturday 14 September 2024.