Spelt Semolina Flour

Our Spelt Semolina Flour is freshly milled from whole spelt, a beautiful ancient grain with a naturally sweet, nutty flavor. Its golden color and slightly coarse texture give baked goods and pasta a distinctive character, while its naturally high amylase content makes spelt especially useful for sourdough and yeasted baking.

Spelt has been a big part of our baking philosophy at Wild Hive for years. This semolina-style flour brings the unique flavor and character of spelt to breads, pasta, and other everyday baking, with a texture that adds something special to the finished product.

Best For:

• Rustic breads and sourdough

• Pizza and flatbreads

• Fresh pasta and noodles

• Crackers and savory baked goods

• Adding flavor and texture to breads made with other flours

• Pan garnish and bench flour

Baker's Tips:

• Spelt develops a more delicate dough structure than modern wheat, so avoid excessive mixing or kneading.

• Spelt is naturally high in amylase, an enzyme that interacts with yeast and sourdough starter and can help create a more active, effervescent dough.

• Try blending it with another bread flour when you want spelt's distinctive flavor with additional dough strength.

Sweet, nutty, and unmistakably spelt, this flour is a great way to bring the character of an ancient grain into both traditional and modern baking.