Spelt Sourdough Bread


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    Spelt, dinkel wheat, or Zeia (as gifted to the Greeks by the goddess Demeter). It’s borderline magical in its healing properties, in its friendliness to wheat-sensitive digestive systems, and mostly in its smooth, sweet, nutty flavour. Spelt has been cultivated unadulterated for several thousand years, skipping the genetic selection processes to which common wheat has been subjected.

    Speerville Flour Mill renders this flour from organic spelt grown in Prince Edward Island. Dinah’s all-spelt starter sibling Oscar is the basis for this 100% spelt, organic, whole grain sourdough loaf. And it’s good. Very good.

    If your non-celiac gluten sensitivity is getting you down, this might be the loaf you’re looking for.

    Additional information


    Sliced, Whole Loaf