Whole Grain Spelt Flour
Similar to wheat flour, conventional spelt flours that you find in the store are often sifted to remove the bran and germ from the flour. These parts of the grain are what stores the oils needed for the grain to germinate into a plant, and is where most of the nutrients are kept. By sifting it out, you do end up with a much longer shelf life (because fatty oils go rancid) but you also lose significant value in terms of nutrition.
This is why we make our whole grain flours FRESH for each order! When we mill our grains, nothing is added, and nothing is taken away (nope, no sifting) so that you too, can enjoy the benefits and nutrients of the whole spelt berry. For the freshest flour, be sure to store your package in the fridge or freezer! As a tip; add 1 egg and 1 Tbsp vinegar to your dough to enhance the leavening action of your bread. As mentioned, spelt has a higher oil content and can often end up more dense than other grain flours.
