Ballymaloe Spelt Loaf

Spelt is an ancient variety of wheat that originated in the Persian Gulf 5,000 years ago. It has a fragile gluten structure, which makes it easier to digest than wheat.

There are three separate references to spelt flour in the New Testament. It was grown throughout Europe for centuries, but high-cost production meant that spelt production had virtually ceased in Britain by the Second World War. In recent years there has been a huge increase in its popularity as more and more organic