By Kelly Castelete
Spelt is enjoying a revival thanks to Roger Saul, the founder of Mulberry and now farmer on his family’s estate Sharpham Park. In his book Spelt, he talks a lot about the nutritional benefits of this high fibre, high protein and vitamin rich grain.
Spelt is much different to other grains, and easier for us to digest. It is hardier for a start, with a husk that protects it from the elements and also protects the nutrients within. The gluten in spelt is thought to be more ‘fragile’ and water soluble which helps us digest it and avoid bloating. It also has a much higher protein content than normal wheat bread, so appealing for those on a low-carb diet. Other benefits include its high fibre content, lower GI (glycaemic index) for a slower energy release and naturally occurring vitamins – it’s high in vitamin B which is essential for our bodies to convert food into energy.
I’ve switched to healthier ingredients in my baking, including honey and unrefined muscovado sugar instead of refined sugar, cold pressed rapeseed oil instead of butter and spelt flour instead of conventional wheat. My chocolate cake and ginger bread cake recipes are favourites in my house and my kids don’t even notice the difference from other cakes as they are so light. White spelt flour makes the crispiest pizza doughs and the lightest scones ever! Not to mention being wonderful in pancakes. Wholemeal spelt makes wholesome bread, but with the best will in the world, I never have time to make bread so I’m thrilled that my favourite bakery The Good Loaf is now providing wholemeal spelt bread!
The Good Loaf bake Spelt bread Wednesday, Thursday & Friday. Come on in to give it a try!