Sharpham Organic Spelt Stoneground White Flour 1kg
Price per 100g: 35.9p
A deliciously light flour, suitable for use in all recipes where wheat flour is used
What is Spelt?
Spelt is an ancient grain that has been grown in Somerset since the start of the Iron Age.
It's a cross between emmer wheat and goats grass, with a delicious nutty taste, and is different to common wheat in that the body finds it easier to digest. This is due to its unique brittle gluten structure, which means some people with a wheat intolerance may find spelt a suitable alternative (please note: spelt contains gluten and is not suitable for diagnosed coeliacs). Spelt is a great source of protein, which your body needs to maintain healthy blood and muscle structure. It's also packed full of natural iron and potassium, essential for cell regeneration and for maintaining stable blood pressure.
For well over 1000 years, Sharpham Park has had a rich agricultural heritage, sustaining Abbots, Kings and Noblemen. It's now the family home of Roger Saul, founder of the British designer brand Mulberry.
The farm is set like a jewel in the heart of the rich, lush pastures of the Somerset Levels. The spelt fields have 6 metre margins and the hedgerows are only cut every other year, allowing wildlife such as hare, lapwing, dormice, bees and ladybirds to shelter and forage for food all year round.
And we are proud to say that this flour is fully organic, which means no pesticides, herbicides or harmful chemicals are used in growing our spelt, allowing nature to take its own course.
Did you know...
Our spelt retains its tough outer husk at harvest and gives the grain protection against pests and diseases and keeps it fresh. We don't remove the husk, which accounts for 40% of the yield, until we bring the grain into the mill to be stone ground in the traditional way.
Bowel Cancer UK
To donate www.bowelcanceruk.org.uk
Registered charity number (England and Wales) 1071038 Scottish charity number SC040914
Visit our website www.sharphampark.com
...For loads of recipes using our delicious organic spelt flour and details of other British spelt foods by Sharpham Park including a spelticious range of breakfast cereals, biscuits and cereal bars, pearled spelt risotto mixes and artisan pastas.
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You can replace wheat flour with spelt in any recipe.
Muffins, Yorkshire Pudding, Bread (including bread machine recipes), Cakes, Biscuits, Pastry ……
There are no additives in our Refined White Spelt Flour
Preparation and Usage
For the Perfect Veggie Pasty
You will need
For the pastry:
350g Sharpham Park white four
Cold water to mix
For the filling:
1 Tablespoon oil
3 Tablespoons sunflower seeds
1 Clove garlic, crushed
1 Teaspoon mixed herbs, thyme, rosemary
1 Tablespoon chopped parsley
225g Leeks, washed & sliced
1 Large carrot, chopped
100g Mushrooms, sliced
Beaten egg or milk
Sift the flour into a bowl with the salt. Add the margarine and rub into the flour until the mixture resembles fine breadcrumbs. Mix to a firm dough using a little water. Divide into four.
Heat the oil in a pan, add the sunflower seeds and cook for a couple of minutes. Add the garlic, herbs and remaining ingredients. Cook for 5 - 10 mins, then cool.
Roll out each piece of pastry to a circle approximately 20 cm/8 inches in diameter. Divide the filling among the circles, dampen the edges, seal to enclose the filling and crimp the edges.
Brush with beaten egg or milk and bake in a moderately hot oven (200°C, 400°F, Gas Mark 6) for 35-40 minutes.
Allow to cool slightly on a wire rack and serve while hot. Serves 4.
Tips: Spelt has a unique gluten structure so we suggest that, to get the best from your baking, you keep the mixing of your doughs to a minimum.
Country of Origin
Bag - Paper
Pack - Recyclable
100% Stone Ground British Spelt Flour
Suitable for Vegetarians; Organic
|of which saturates||0.6g|
|of which sugars||2.6g|
Make dinnertime special with this savoury galette. A mixture of spelt and normal flour, topped with ham hock, gruyere and a crispy duck egg, not only does it taste great, it looks pretty impressive too!
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