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Questions we are asked most...


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.

We're often asked what variety of spelt we use - the answer is Zollen

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.

How do I feed a sourdough starter?

Feeding your starter:

1. Stir your starter
2. Remove 1 cup and discard
3. Pre-mix 1/2 cup of warm 85c water and 1/2 cup of flour, then pour into starter and stir


Think of your sponge as a pet. You want to keep it well fed and let it acclimate to its environment. A "happy" sponge will last a very long time. Generally, the more you feed your sponge, the more sour the sponge will become and the more flavourful your bread. Just allow the sponge to bubble before each feeding. It is suggested to feed your sponge daily unless you refrigerate the sponge.

If you do not plan to use your starter for a while, place container sealed on bottom shelf of refrigerator and labeled so no helping hand will accidentally throw your starter. When you are ready to use your starter again, remove from refrigerator and let it come to room temperature and stir to bubble, do not ever let your starter be subject to a temperature above 95 degrees F or it may die.

What is the difference between pearled spelt and spelt grain?

Pearled spelt is made by removing the outer layer of bran to`pearl’ the grain by bouncing it over rotating stones whereas spelt grain remains with the outer layer of bran intact.

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.

How does our "less than 10% sugar" on the Spelt Multi Flakes correspond to the recommended sugar intake?

There is confusing information in the public domain about the recommended 30g daily amount for sugars. At the moment, the Reference Intake (RI) for sugar, based on a 2000kcal intake is 90 grams in total. 30 grams of this could be 'free sugars'.

Free sugars include all added sugars in whatever forms (for example, honey, malt extract and syrups), the natural sugars present in fruit and vegetables and ingredients such as lactose and galactose.

Sugars excluded from the 'free sugars' definition are the ones naturally present in fresh foods and most types of processed foods (such as dried or canned fruit or vegetables) and lactose and galactose when naturally present in milk and other dairy based drinks.

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.