Follow our spelt recipe calendar featuring our favourite seasonal recipes - easy to follow, inspirational and full of the goodness that Sharpham Park spelt delivers.
click here for spelt recipes
BOWEL CANCER UK
Find out here about how Bowel Cancer UK and Sharpham Park are partnering to spread the message of the importance of a high fibre diet in the fight against bowel cancer.
click here to find out more
our shop and cafe at
Kilver Court in the heart of Somerset is the setting for the Sharpham Park shop and cafe, with the best kept secret garden in the county. Click here to read more
YOUR SPELT RECIPES
Help raise awareness of Bowel Cancer and submit your High Fibre Spelt Recipe. The winner will be featured alongside the likes of Sophie Dahl and the Hairy Bikers! ENTER HERE
Spelt produces a light grey, densely-textured bread with a good crust and a unique nutty flavour.
What’s different about spelt flour?
Spelt flour behaves similarly to wholemeal flour. It can be difficult to get a really light, well risen loaf if you only use spelt flour. If that is the case try adding some strong white flour into your spelt bread recipe, which will give a better shape and texture to the loaf without altering that special spelt taste.
Spelt has a slightly weaker gluten than the strongest common wheat flour, which gives it more extensibility (stretchiness in the dough).
Spelt bread made in a machine
Spelt bread using yeast
Spelt bread recipes using yeast tend to rise, ripen and mature quickly. This makes spelt especially good for quick and single rise breads as well as with double rise bread baking methods.
To adapt a bread recipe using yeast for use with spelt flour you should reduce the proving times to prevent over ripening and bake as normal.
Sourdough bread is arguably best made from spelt flour, which reacts very quickly with sourdough culture. Try it and you will be converted!
Click here to see our spelt bread recipes.