Our Whole Wheat Spelt Flour is freshly milled from 100% whole spelt grain, an ancient wheat prized for both flavor and fermentation performance. Milled with the bran, germ, and endosperm fully intact, this flour brings depth, sweetness, and vitality to doughs.
Spelt is naturally high in amylase, an enzyme that helps convert starches into sugars—the very fuel yeast and sourdough cultures thrive on. When added to a recipe, spelt can help doughs ferment more actively, creating a lighter, more effervescent crumb and deeper flavor over time.
With its subtly sweet, nutty taste and soft gluten structure, spelt performs best with gentle mixing and shorter kneading. It works beautifully on its own or blended into wheat-based recipes to enhance fermentation without overpowering the dough.
Best for:
• Sourdough and naturally leavened breads
• Blending into wheat doughs for improved fermentation
• Sandwich loaves and rolls
• Pancakes, muffins, and quick breads
Baker’s tip:
Even a small percentage of spelt can noticeably boost fermentation. Try using it as 10–25% of your total flour for livelier dough and improved flavor development.
Freshly milled, whole grain, and foundational to the Wild Hive baking philosophy, this spelt flour supports breads that feel alive.
Our Whole Wheat Spelt Flour is freshly milled from 100% whole spelt grain, an ancient wheat prized for both flavor and fermentation performance. Milled with the bran, germ, and endosperm fully intact, this flour brings depth, sweetness, and vitality to doughs.
Spelt is naturally high in amylase, an enzyme that helps convert starches into sugars—the very fuel yeast and sourdough cultures thrive on. When added to a recipe, spelt can help doughs ferment more actively, creating a lighter, more effervescent crumb and deeper flavor over time.
With its subtly sweet, nutty taste and soft gluten structure, spelt performs best with gentle mixing and shorter kneading. It works beautifully on its own or blended into wheat-based recipes to enhance fermentation without overpowering the dough.
Best for:
• Sourdough and naturally leavened breads
• Blending into wheat doughs for improved fermentation
• Sandwich loaves and rolls
• Pancakes, muffins, and quick breads
Baker’s tip:
Even a small percentage of spelt can noticeably boost fermentation. Try using it as 10–25% of your total flour for livelier dough and improved flavor development.
Freshly milled, whole grain, and foundational to the Wild Hive baking philosophy, this spelt flour supports breads that feel alive.
