Spelt is another ancient variety of wheat that is more commonly grown and considered the genetic link to modern bread wheat. Our organic spelt berries come from Michigan. When we stone mill whole spelt, it produces a beautiful cream-colored silky flour with large flakes of nutritious bran. Compared to whole wheat flour, it’s softer, not as absorbent, and produces a very extensible dough. Given its delicious flavor and strong baking qualities, we use freshly milled whole spelt flour in a number of our breads, including Dinkelbrot, Country Miche, and Green Olive Focaccia.