Organic spelt

Soaking: 12 hours
Cooking: 50-60 minutes
Weight: 1,000g

Spelt is the predecessor of wheat and was already being produced by the peoples of northern Europe around 3000 B.C. It became a popular modern type of wheat in the 20th century because of its resistance to harsh conditions, which in turn allows ecological production.


Use it for baking bread and pastry, when making a delicious spelt cake with fruit, salty vegetable cake, spelt patties. In addition, the cooked spelt is also a rice replacement.

Tip: After cooking you should let the groats rest for a few minutes so that they soak up the water. Otherwise, you would pour away some of the soluble nutrients.