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ABOUT Our BRITISH SPELT

Spelt is an ancient grain which was was cultivated by earlier civilizations such as Mesopatamia in the Middle East around 9000 years ago. In Britain it is first known to have existed as a main crop in 2000 BCE.

A cross between Emmer wheat and Goats grass, it has a distinctive, naturally nutty flavour and unusual and pleasing texture. Unlike common wheat, spelt has not been hybridised or chemically altered, and it remains as simple and hardy as it was when it was first introduced.

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SPELT FOR EVERYONE

Spelt is a bundle of good things in one simple package. While spelt (Triticum Spelta) can be substituted for everything we use modern wheat for, it has a higher protein content.

Protein is essential for body maintenance and muscle growth and this makes it a perfect source of protein for vegetarians, vegans and growing children. It provides a well balanced source of protein because it contains all eight essential amino acids.

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Great British Spelt Recipes

The team over at Sharpham Park and Roger Saul have been working closely with Bowel Cancer UK to raise awareness of the charity and the fact that a high fibre diet can reduce the risk of Bowel Cancer.

On 1st April, they launched a tasty collection of High Fibre recipes, generously donated by 30 famous culinary friends from the likes of: Sophie Dahl, The Hairy Bikers, the Fabulous Baker Brothers, Gizzi Erskine, Brendan Lynch, Hugh Fearnley-Whittingstall, Mark Hix, Yotam Ottolenghi, Edd Kimber, Sophie Michell and many more.


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The Wonders of Spelt Flour & Making Bread

Spelt flour is wondrous stuff. Our lives are filled with foods made from wheat, and each one can be made with spelt (with small modifications to the recipe).

There are a couple of good reasons for substituting spelt flour for wheat, not least its great taste and the benefits of adding a variety of grains into your diet.

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Ancient Grains

Spelt is one of the five ancient grains. They are described as `ancient' because they've remained unchanged for millennia whereas corn, rice and wheat have been bred to grow and taste very different to their ancestors.

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