This is a creamy flour produced by sieving out the bran after milling. Because it contains the oils and some of the bran from the grain, It produces bread with a caramel coloured crumb and great flavour and works well in sourdough and yeast breads.
It works well also in pizza dough, for pastry and in banana breads, etc. The gluten in spelt flour is more delicate than that of wheat flour and does not require kneading. Instead we recommend gentle folding.