Organic Whole & Sifted Oberkulmer Spelt Flour
Stone-milled to order at Weatherbury Farm from Organic Oberkulmer Spelt which is grown on the farm
SOLD OUT UNTIL NEXT HARVEST
Spelt is one of the three ancient hulled wheats. Oberkulmer, an old Swiss landrace, is a pure spelt with no modern wheat genetics.
Prized for its superior nutrition, Weatherbury’s Organic Whole & Sifted Oberkulmer Spelt Flour has a lovely wholesome nutty flavor.
Organic Whole Oberkulmer Spelt Flour
Milled to order from Organic Oberkulmer Spelt grown at Weatherbury Farm.
Ground in one pass and sifted through a very coarse sieve so that any very large pieces of bran and hulls remaining are removed (most of the hulls are removed in a separate dehulling operation).
Contains the minerals, vitamins, enzymes, amino acids, fiber and oils in the same proportions as they are found in the grain.
This flour is not bleached.
Sold out until next harvest
2lbs* ($5.60); 5lbs* ($11.11); 25lbs* ($45.18); 50lbs* ($86.89)
Organic Sifted Oberkulmer Spelt Flour
Milled to order from Organic Oberkulmer Spelt grown at Weatherbury Farm.
Ground in multiple passes and sifted through a fine sieve. The germ is still in the flour and there are some small pieces of bran. The flour contains the grain’s natural flavor. Approximately 85% extraction.
Prized for its nutty flavor, we’ve found that cookies made with it can be addictive.
This flour is not bleached.
Sold out until next harvest
2lbs* ($8.61); 5lbs* ($17.09); 25 lbs ($70.48); 50lbs** ($135.54)
* 2 and 5 pound bags are packaged in re-sealable bags .
** 50 pound bags cannot be shipped.
One pound of flour equals approximately 3 cups of flour.
Weatherbury Farm’s Oberkulmer Spelt Flour is unique — it is traceable back to the field where it was grown!
Harvesting Oberkulmer at Weatherbury Farm
Weatherbury Farm’s Spelt Tracker traces the Oberkulmer Spelt grain that is milled into flour back to the field where it was grown, here at Weatherbury Farm.
Weatherbury Farm is one of a handful of farms that produces local flours (flour milled from grains grown on the farm). But we take it a step further and provide, through our grain tracker, complete traceability — information & pictures of how, when, and where the grain was grown.
Imagine having a dinner party and serving spelt bread (or any other of the delicious products possible with Weatherbury’s Spelt Flour) — and one of your guests comments on how delectable it is. You pull out your cell phone and click on Weatherbury’s Spelt Tracker, say “Let me show you how the grain was grown that the flour was milled from.”
Using Weatherbury Spelt Flour
The go-to bread at our farmhouse — spelt pan bread made with whole & sifted Weatherbury Spelt Flour
Use in: breads (pan, quick & sourdough), rolls, muffins, crackers, cookies, brownies, cakes, pizza crusts, pasta, pancakes, waffles, donuts and scones.
Our “ancient grains pancake” recipe is on the whole spelt package back; our “chocolate chip Spelt cookie” recipe is on the sifted spelt package back. Additionally, our recipe book which is included with your first order has our personal favorite recipes.
Both the terroir of the soil and the fact that our spelt flour is stone-milled give it its wonderful flavor. Several years ago, we were excited to find an organic spelt bakery in Galway, Ireland. The products tasted good but not outstanding. We were a “wee bit” puzzled but finally figured out that the breads and pastries were made with roller milled spelt flour – – and couldn’t in our opinion hold a candle to the flavor of baked goods made with Weatherbury Stone-Milled Spelt Flour.
How to substitute Weatherbury Oberkulmer Spelt Flour in your own recipes
In a recipe that does not use yeast, up to 100% of the flour can be replaced with Weatherbury Spelt Flour.
Up to 20% of all-purpose flour or whole wheat flour in a yeasted recipe can be replaced by Weatherbury Spelt Flour without making changes to the recipe.
Pizza with a spelt crust
Since the gluten in spelt flour is more fragile than in wheat flour, you might want to mix the batter for a shorter period of time. Over-mixing could result in a crumbly texture. Spelt has a lower water absorption capacity than wheat, so less water may be needed. Yeasted products baked with spelt flour do not rise as high as those that baked with wheat flour (but they sure do taste great).
When you use Weatherbury Spelt Flour in baked goods, you not only enhance the taste but make them more nourishing.
Benefits of Spelt Flour
Weatherbury Farm mills spelt flour from Oberkulmer Spelt, a Swiss landrace with no wheat genetics; it has not been hybridized as many newer spelt varieties have been.
Spelt is one of the healthiest foods. Prized for its superior nutrition, spelt is higher than wheat in protein, minerals and vitamins and lower in calories than wheat flour. It is gentle for the whole digestive tract and strengthens your immune system and your nerves. With a gluten entirely different from
Election Day Spelt Cake made with Weatherbury’s Oberkulmer Spelt flour and Pastry Flour
wheat, spelt imparts a nutty flavor.
Nutrient rich, spelt contains all nine amino acids essential to human health. It also has significant levels of B-complex vitamins, vitamin E, vitamin K, copper, manganese, potassium, iron, zinc, niacin, phosphorous, and selenium. Spelt is low in sodium, saturated fat and cholesterol and is a good source of fiber.
And best of all, it tastes great.
Storing Spelt Flour
There are no preservatives in our flour. Please refrigerate. If you will not be using the flour immediately, please store in the freezer especially in warm weather.
More Information about Spelt Flour
Organic Whole Grain and Sifted Spelt Flour
History of Spelt
Spelt is one of the three ancient grains. (Weatherbury Farm also grows the other two, einkorn and emmer.)
According to Greek mythology, spelt is a gift from the goddess of harvest, Demeter (when you taste it, you will no doubt agree). Mentioned in the bible (Exodus 9:32, Isaiah 28:25 & Ezekiel 4:9), cultivation of spelt goes back thousands of years to the Bronze Age. Estimates are that it was cultivated in the fertile crescent starting between 9000 and 5000 years ago.
Until the empire collapsed in 479AD, Spelt was the marching bread of the Roman Legion. The first recorded cookbook (still in print today) De Re Coquinaria (On the Subject of Cooking), written by Apicius in fifth century Rome has several recipes that use spelt.
Spelt remained a staple crop in Europe through the end of the 19th century. St. Hildegard (1098-1179) of Bingen (Germany) extolled spelt’s virtues. Today it is most widely used in Germany where it is known as “Dinkel” and Italy, “Farro Grande.”
Spelt arrived in the United States in the late 1800s, but common wheat replaced it in the 20th century. Recently, however, the artisanal and organic
Organic Spelt Berries (dehulled) on right and Spelt in the hull (before dehulling)
movements have revived interest in spelt, not only because it is nutritious, but because of its lovely flavor.
Oberkulmer Spelt, a Swiss landrace, has not been crossed with wheat and is recognized for its high genetic purity. Spelt that has been crossed with wheat has higher yields but raises the question if the characteristics of ancient spelt are present in these varieties.
Oberkulmer Rotkorn (its full German name) was collected and distributed under the auspices of Dr. Peter Franck (PZO Pflanzenzucht Oberlimpurg).
Spelt — the grain
Dehulling Spelt with Farmer Nigel’s dehuuler
Spelt (Triticum aestivum var. spelta) is a member of the wheat family but has a hard outer hull that protects it from the weather and from insects in storage. Unlike wheat, the hull is not removed during harvest and needs to be removed before it can be milled. Luckily for Weatherbury Farm, Farmer Nigel has built a spelt dehuller to do this job.
As a member of the wheat family, Spelt does have gluten (which can be likened to a glue that holds food together) but spelt’s gluten is different from the gluten in wheat. Gluten, a complex protein, has two parts – gliadin, which gives dough stretchiness and glutentin that provides elasticity and structure. In wheat, these two simpler proteins are in balance; however, spelt has a higher gliadin to glutenin ration.
Some people who have a wheat allergy or gluten sensitivity report that baked goods made from spelt flour are easier to digest. However, people with gluten allergies, gluten intolerance or celiac disease should not use it.
Other spelt products available from Weatherbury Farm:
