Wheatsheaf farming uses a system called Regenerative farming, the basics of which are minimizing soil movement, keeping a living root in the soil as long as possible, using less fertilisers and chemicals and encouraging a wide diversity of plants and insect species.
Our spelt, both whole meal and white flour are multipurpose flours, enough protein to produce a good rise in bread but also suitable for cakes, pastries and biscuits. The flour has a distinctive sweet nutty flavor and aroma.
Not gluten free, but spelt is easier to digest than other wheat.
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