Amish Fields. Photo courtesy of Doyle Yoder Photography.

Spelt’s Nutritional Benefits:

Due to the lower yields and the expensive equipment needed to remove its tight outer hulls…over the years spelt became less then a favorable crop for farmers and in turn a nearly forgotten grain. Spelt made its comeback in the early 80’s when people with certain types of wheat sensitivities discovered they could eat spelt with no adverse effects. Spelt literally made its reappearance in the U.S. through word of mouth testimonials. Today spelt is recognized throughout the United States as an alternative grain. One that is far superior nutritionally to other common wheat(s). It is no longer sought after only by those with wheat sensitivities.

We call spelt the feel good grain. We hear those words time and time again from our customers. “We just plain feel good when we eat your products.” More then likely that’s due to the fact that we don’t use ingredients that are altered by anything other then Mother Nature itself. Our products are all natural with no additives or preservatives. The delicate temperament of this ancient grain requires highly skilled bakers to produce a quality loaf of bread. We bake only small batch breads (100 loaves per batch). Small batch baking yields the highest quality and consistency…and if it’s great taste you are after, you’ll find abundance in every bite.

Spelt in Comparison to other Wheat(s):

• Approximately 30% higher in Thiamin (Vitamin B1)
• Approximately 25% higher in B6
• Approximately 45% higher in Vitamin E
• Higher in unsaturated fatty acids (mainly Linol acid and Linoleen acid) which are important for regeneration of nerve cells.
• It is warming and supports good blood circulation
• It is higher in water solubility, making it easier to digest and aiding in the nutrients being more easily absorbed by the body.
• Approximately 10-25% higher in protein…promoting fitness strength, muscle expansion andendurance. Many endurance athletes find spelt to be invaluable during training.
• It has a higher percentage of Amino Acids
• It has a higher level of L-Tryptophan which in turn promotes and aids in the production of serotonin.