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Questions we are most asked...


What is spelt?

Spelt (triticum spelta) is an ancient grain introduced from the Middle East about 9000 years ago. It is a hybrid of Emmer Wheat (triticum dicoccoides) and Goat Grass (Aegilops geniculata) and has a distinctive, nutty flavour.

Why choose our spelt?

Here are a few reasons why you should choose Sharpham Park spelt:

Are your products organic?

Our organic products are:
Sharpham Park Spelt Porridge
Sharpham Park Spelt Millers Muesli
Sharpham Park Spelt Grain
Sharpham Park Pearled Spelt
Sharpham Park White Spelt Flour
Sharpham Park Wholemeal Spelt Flour
Sharpham Park Bakers Blend Spelt Flour
Sharpham Park Spelt and Rye Flour
Our non-organic products
Sharpham Park Cherry and Berry Spelt Flakes
Sharpham Park Morning Multi Flakes
Sharpham Park Crunchy Spelt Bran Flakes
Sharpham Park Date and Coconut Muesli

Do you have any recipes?

We have a range of recipes available on our website here and our founder Roger Saul has produced a spelt cook book which is full of mouth watering recipes which bring out the very best in the wholesome and delicious grain, to purchase ‘SPELT’ - click here.

What bread maker should I use with Sharpham Park spelt flour?

You can use any type of bread maker but we suggest that you select a quick setting and use white spelt flour for the best results.

If you have a Panasonic bread maker use the recipe below:

100% Spelt Bread Machine Recipe

Makes 1 medium loaf by Nicola Warnants - health and home-baking enthusiast.

This recipe has been developed in a Panasonic Breadmaking machine. The recipe should be made exactly as follows and makes delicious very well risen bread every time.

Follow a rapid bake programme.

The gluten structure needs to be taken into consideration whilst baking with it. It requires less kneading so reduce this time by half and it also proves (rises) in about half the time of ordinary wheat so reduce this accordingly. If following a wheat bread recipe reduce the water slightly.

When using a bread machine select the shortest cycle available (about an hour). Otherwise if left to prove too long it will rise up and then collapse. If you do not have a short cycle, use the bread machine to mix the dough and prove the bread, but once the bread is raised you can remove the tin and bake in the oven.

Our Products

What is the shelf life of your products?

12 months from date of manufacture, 6 months for any flour what contains wholegrain

What is the sugar content in your cereal?

We have a full list our ingredients on the individual product pages.

What is the difference between refined flour and wholemeal flour?

Wholemeal flour is made for the grain including the outer bran layer, refined flour (white) has the bran layer removed before milling.

What is the best way to store your spelt flours?

In a cool dry place.

How do I convert the measurement of normal flour to spelt flour?

We suggest a straight like for like swap.

Special Diets/Nutrition

Are your products gluten free?

No, however spelt is a grain that many people who suffer wheat intolerance or sensitivity may be able to enjoy. The makeup of spelt is different to conventional wheat; the molecular structure of the protein in spelt is both brittle and soluble, allowing it to be digested more easily. But do remember that spelt contains gluten so it's unsuitable for coeliacs.