Saint Hildegard speaks of spelt: „The best grain is spelt. It is hot, rich, and powerful. It is milder than other grains. Eating it rectifies the flesh and provides proper blood. It also creates a happy mind and puts joy in the human disposition.”
For more information refer to “Physica” by Saint Hildegard of Bingen.
Coarse spelt flour is an excellent ingredient for baking both bread and pastry. Whole spelt flour ferments easily in warm temperature making an excellent sour dough starter. It will set you off to a baking adventure, in which you can create sour dough breads, bagels, crackers, buns and many more. Sour dough starter also makes a wonderful base for the sour spelt soup that will satisfy the most demanding palates.
Nutritional value per 100 g of the product.
Nutritional value / energy value 1449 kJ / 345 kcal
Fat 2.1 g(Including:Saturated fatty acids 0.20 g; Monounsaturated fatty acids 0.54 g; Polyunsaturated fatty acids 1.34 g); Carbohydrates 72.5 g (Including: Sugars 1.3 g); Fiber 8.1 g; Protein 13.4 g; Salt 0.0 g
Ingredients: 100% spelt, variety Oberkulmer Rotkorn (grown in Poland).
Store in a dry and cool place, in a tight package.
English 
Polish