Spelt

Spelt is becoming the go-to grain due to its nutritional benefits. The Romans called spelt their 'Marching Grain' because of its high energy content. It is generally higher in protein, easier to digest and has a much broader spectrum of nutrients than our modern inbred wheat. What's more, it contains plant lignans, which are thought to help prevent

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Spelt is a wonder grain. Its deep, nutty flavour and amazing versatility make it a storecupboard essential, not to mention the health benefits. With a broader spectrum of nutrients than modern wheat, it is also easier to digest, lower GI and is known to aid the prevention and treatment of various ailments and conditions. The spelt revival is being championed by Roger Saul, the UK's trusted expert, who grows organic spelt on his farm, Sharpham Park in Somerset. For Roger, spelt is a passion, and he has spent years experimenting. The welcome result is this definitive collection of delicious, wholesome recipes with spelt at their heart. From loaves and cakes full of flavour, to crisp, crumbly pastries, tarts and biscuits, spelt opens up a whole new world of baking possibilities. Try one of the wonderful breads, such as Walnut and Stilton Bread, a hearty dinner such as Moroccan-Spiced Lamb Speltotto, or the sweet indulgence of the Summer Raspberry Cake and join the ranks of people choosing this go-to grain.