Aichermuhle Wholemeal Spelt Flour contains gluten, which makes it very easy to be substituted into “regular” wheat cookie, bread, etc., recipes that would typically call for all purpose flour.

Spelt flour adds flavor and gives the dough more strength to trap the carbon dioxide created by the yeast. Additionally, while wheat generally benefits from vigorous mixing or kneading, spelt is a bit more delicate, which is why this method calls for short mixing time, followed by a series of folds. Spelt bread also tends to dry out a bit faster than wheat bread, so the hydration of this dough is a bit higher in order to compensate.

Additive Free, GMO Free, Preservative Free.

Protein: 13.5 - 16.0 %

Ideal Storage Conditions for Aichermühle Flour:

• Cool, Dry, and Dark: Store in a cool, dry, and dark place.
• Airtight Container: Keep flour in an airtight container.