Spelt Bread
- Unit price
- / per
Spelt is an ancient type of wheat grown for us locally at Whatton Farm, Leicestershire; honey and sea salt are added, and made using the sourdough process. This bread is low in salt and gluten.
INGREDIENTS & ALLERGENS: Wholemeal Spelt Flour, Water, Salt, Honey, Rapeseed Oil, Fresh Yeast. For allergens, including cereals containing gluten, see ingredients in bold.
PLEASE NOTE: ALL PRODUCTS ARE MADE IN AN ENVIRONMENT WHERE NUT PRODUCTS ARE PRODUCED.
Our Spelt bread is only available on a Thursday, Friday and Saturday.
Typical Values (Per 100g): Energy (kj) - 861.64, Energy (kcal) - 205.64, Fat (g) - 2.34, Saturates (g) - 0.90, Carbohydrate (g) - 41.64, Total Sugars (g) - 2.60, Protein (g) - 9.10, Salt (g) - 1.03
Spelt Bread
- Unit price
- / per
Orders placed before 12 noon will be available to collect from the shop of your choice two days later, or on an alternative date of your choice. This can be specified at the checkout stage.
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Spelt is an ancient type of wheat grown for us locally at Whatton Farm, Leicestershire; honey and sea salt are added, and made using the sourdough process. This bread is low in salt and gluten.
INGREDIENTS & ALLERGENS: Wholemeal Spelt Flour, Water, Salt, Honey, Rapeseed Oil, Fresh Yeast. For allergens, including cereals containing gluten, see ingredients in bold.
PLEASE NOTE: ALL PRODUCTS ARE MADE IN AN ENVIRONMENT WHERE NUT PRODUCTS ARE PRODUCED.
Our Spelt bread is only available on a Thursday, Friday and Saturday.
Typical Values (Per 100g): Energy (kj) - 861.64, Energy (kcal) - 205.64, Fat (g) - 2.34, Saturates (g) - 0.90, Carbohydrate (g) - 41.64, Total Sugars (g) - 2.60, Protein (g) - 9.10, Salt (g) - 1.03
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Surprised that the loaf was so small given the price. Texture very dense and dry although it was very tasty.
Delicious
Hambleton make a very good spelt loaf. It is as versatile as most breads in that it can be used for sandwiches, toast or as it is. My assessment of the taste is that it is a little sweeter than the regular wholemeal, but the full flavour is only revealed if you chew it longer than you might normally chew other types of bread. This is not to say it is tough or chewy and in fact I am a fan of the texture. It is a middling dense bread with a small pore structure. I really like it. Thank you Hambleton
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