Aichermuhle Spelt Flour - Type 630 1KG
Spelt Flour from Germany.
It contain gluten, which makes it very easy to substitute it into “regular” wheat cookie, bread, etc. recipes that would typically call for all purpose flour.
Spelt flour just fine in the micro-production environment of the home kitchen. It adds flavor and gives the dough more strength to trap the carbon dioxide created by the yeast. Next, while wheat generally benefits from vigorous mixing or kneading, spelt is a bit more delicate, which is why this method calls for short mixing time, followed by a series of folds. Spelt bread also tends to dry out a bit faster than wheat bread, so the hydration of this dough is a bit higher in order to compensate
|Spelt is the ancient Wheat Grain, which has not changed its properties for more than 2,000 years.
a) same usage as Wheat Flour, it just absorbs ~10% less water
b) much more nutrition (minerals, vitamins) as wheat flour and is considered as super food!
c) people who are gluten intolerant can usually easily digest spelt products