Description
Abbey spelled flour is 100% pure spelled flour, without additives
* Milled in a traditional manner with millstones
* From specially selected pure-bred spelled
* Flower of the finest and softest quality
* Can be used to replace wheat flour in various recipes
Extra information
Spelt flour
Spelled, or Triticum spelta, is a very old crop, which is estimated to have been cultivated for about 9,000 years. It is an ancient grain and the ancestor of today's modern wheat.
Spelled contains an exceptionally high proportion of proteins and dietary fiber and is rich in vitamins and minerals. The molecular structure of the gluten in spelled differs from regular wheat gluten. This makes spelled more digestible, especially for people with a wheat intolerance. In addition, the digestibility of the carbohydrates, or the glycemic index in spelled, is very low, which keeps blood sugar levels stable and continues to provide you with energy for a longer period of time. Spelled also has a cholesterol-lowering effect, due to the many dietary fibers and unsaturated fatty acids.
Voogd Meelhandel BV only uses carefully selected pure-bred spelt. This is traditionally ground with passion and craftsmanship using a millstone to the perfect quality. And you can taste it!
Usage
Preparation: Sample recipe for spelled bread: 270 grams of lukewarm water 500 grams of spelled flour 25 grams of soft margarine 15 grams of sugar 8 grams of salt 7 grams of dried yeast or 20 grams of fresh yeast. Bread machine: add ingredients in the can and select a short program (± 2 hours). Manual : knead ingredients, rise for 15 minutes. Flatten, roll up, place in baking tin and let rise for 45 minutes. Bake for ±30 minutes in a preheated oven at 240°C. After 10 minutes temp. return to 220°C.
