Below are a series of questions. 

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

Are there any additives in your flour and cereals?

Our flours are not fortified with folic acid and do not contain Potassium or Phosphates.

Our cereals are not fortified with added vitamins or minerals, our bran flakes have a natural iron content of 6.9mg/100g


Can I sieve whole grain flour to make white/light after milling in a mockmill?

Yes, it is possible, ideally a 180 micron sieve (0.18 mm) would be better although a standard home sieve could be used which would produce a lighter flour. 

Why choose our spelt?

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

  • Sharpham Park’s mill is a 100% dedicated organic stone ground spelt mill, using carefully sourced and certified spelt seed, so there is no risk of cross contamination from other grains or spelt/wheat varieties.
  • Sharpham Park uses no pesticides and no herbicides, everything is naturally grown.
  • Sharpham Park is accredited with the Organic Farmers and Growers Organic Certification.
  • The Sharpham Park food brand has been forged with a passion for responsibly farmed, healthy, natural food traceable from field to fork.
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 are:

  • Sharpham Park Cherry and Berry Spelt Flakes 
  • Sharpham Park Morning Multi Flakes 
  • Sharpham Park Crunchy Spelt Bran Flakes 
  • Sharpham Park Date and Coconut Muesli 
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.

Are your spelt products suitable for coeliacs?

Spelt is a derivative of Wheat and therefore contains gluten so it is not suitable for Coeliacs.

However the molecular structure of the protein in spelt is both brittle and soluble, allowing it to be digested more easily which means people with a wheat intolerance or sensitivity are able to enjoy our products.

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

Can you give me some advice on using bread making machines with your 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.


  • 1 1/2 teaspoons Fast-action dried yeast
  • 500g Sharpham Park stoneground spelt organic flour
  • 1 1/2 teaspoons salt
  • 335 ml tepid water
  • 1 1/2 tablespoons olive oil

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.

What is the shelf life of your products?

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

What is the sugar content in your cereal?

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

What is the difference between refined flour and wholemeal flour?

Wholemeal flour is made from the grain including the outer bran layer, refined flour (white) has the bran filtered out after milling.