Ashbourne Bakehouse - Spelt Bread 1 525 G

We use 100% Spelt flour (a 50/50 mix of white and wholemeal Spelt), local honey, sea salt and a small amount of yeast to make our Spelt loaf. The dough is allowed to rest for a minimum of 24 hours to allow the maximum flavour to develop and give it a rich nutty flavour. Spelt is a great alternative for people looking to eat less wheat, but still want to eat real bread. It makes delicious sandwiches and toast.