Water, Barley Flour ( 29%), Spelt Flour 15%, gluten (dry), rye flour, yeast, vinegar, iodised salt, mineral salt (516), emulsifier (481), enzyme (amylase).
Servings per loaf: 8
Serving size: 80g (2 slices)
Spelt wheat (ancient grain) dates back to 1700 BC in central Europe. In the late 1800’s this was when the baking wheat started to take over from spelt wheat. It wasn’t until the 20th Century that spelt was to be reintroduced and make a comeback.
Barley (Ancient grain) dates back to 8000 BC and was one of the first domestic crops cultivated. Barley is very unique as it contains eight essential amino acids.
By blending these two amazing grains together as well as our sour rye culture you are getting an historically healthy combination.
It always amazes me how we are all going back to the old ways of doing things, Ancient grains and Sour dough’s.