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Spelt, an ancient grain, has a mellow nutty honey flavour and a unique genetic makeup and nutrition profile. High water solubility allows the body to easily absorb the nutrients. Total protein content is from 10 to 25% greater than common varieties of commercial wheat. Containing more protein, minerals and amino acids than regular wheat, spelt is a great source of dietary fiber, and has large amounts of B vitamins. It also containes special carbohydrates (Mulcopolysaccharides) an important factor in blood clotting and stimulating the body?s immune system.
100% Whole Grain Spelt Flour. The texture of spelt bread is similar to whole wheat. The flavour is slightly nutty & hearty. Spelt, an ancient unhybridized grain, is the mother grain of wheat. It is often tolerated by people who otherwise can not tolerate
A rustic, dark textured bread with a touch of whole grain rye sourdough. Great for hearty sandwiches. Low fat, but lots of taste. Allergy advisory: This product is produced in a facility processing walnuts and a variety of seeds.