Bob's Red Mill Spelt Flour Whole Grain Stone Ground

Bob's Red Mill Spelt Flour Whole Grain Stone Ground

Bob's Red Mill

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Whole grain. Stone ground. Friend of the heart. A grain from antiquity. Spelt is a non-hybrid primitive relative of our present day wheat that dates back more than 9,000 years. Spelt has a unique nutty flavor and because of its high water solubility, its vital nutrients are quickly absorbed into
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Whole Grain Spelt (Wheat).


Savory Spelt Muffins: Yield: 12 Servings. 2 1/4 cups Spelt Flour. 1/4 cup Brown Sugar*. 1 Tbsp Baking Powder. 1/4 Tsp Salt. 1 1/4 cups Milk. 3 Eggs, beaten. 1 Tbsp Oil. Optional Mix-ins: 1/4 cup grated hard cheese or 1/4 cup sauteed onions or 2 Tbsp chopped fresh herbs. Preheat oven to 425°F. Grease and flour 12 muffin tins or line with paper liners. Combine spelt flour, brown sugar, baking powder and salt. In a separate bowl beat together the milk, eggs and oil. Mix wet ingredients with dry ingredients just enough to moisten. Gently fold in any optional mix-ins. Fill muffin cups 2/3 full and bake for 17 minutes or until light brown in color. *Honey can replace brown sugar. Add to wet ingredients while mixing. Keeps best refrigerated or frozen.

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