This wholemeal loaf is made entirely with spelt flour, and is therefore suitable for those who find modern varieties of wheat difficult to digest. There is no added fat or sugar in this recipe, and only a very small amount of yeast (0.1%). It is mostly leavened with spelt sourdough, and has a distinctive savoury tang.
Great for: those suffering from mild wheat allergies. It goes really well with smoked salmon for some reason!
Organic Food Awards 2010 Commended