Amish Sourdough Spelt Bread (homemade, frozen)

Comes frozen. 

Note: We have 15 loaves of bread every week. Our inventory is refreshed every Monday morning.

The picture here is not necessarily an accurate representation of what we are making. Our loaves are currently square and softer.

This is a heavy, darker bread which is packed with nutrition that you won't find in any store-bought bread. A woman in our community makes this bread - "the old-fashioned way." A starter is used with the dough and the mix sits to ferment (rather than adding yeast, as is done with modern breads). This process adds a lot of health benefits to our bread. Our bread is also made with fresh chemical-free spelt, raised locally by a farmer in our community.

Ingredients: Locally-grown, chemical-free spelt flour, spring water, grass-fed A2/A2 butter, unheated local honey, our pasture-raised eggs, Baja Gold Natural Sea Salt, Vitamin C

About Spelt

Spelt is a nutty, delicious, easily digestible ancient grain that is a primitive relative of modern wheat. Spelt flour performs better than other ancient grains in bread baking applications.

This ancient flour still has a lot to offer. You may notice that it contains much more flavor and quality than today's flours. Spelt also offers a number of health benefits not found in grains commonly used in our time.

Spelt and Gluten - How Spelt is Different

"There are key differences in the gluten components of spelt which is why some gluten/wheat-reactive people tolerate spelt better. Spelt has “minor” levels of Omega Gliadins compared with wheat and it does not contain the strongly antigenic Omega-5 Gliadins. It appears to have half as many glutenins as common wheat flour. The higher glutenin content in wheat was cultivated to make industrial processing easier and help maintain dough elasticity and strength. There is also a different Gamma Gliadin in spelt.

When spelt bread is made using traditional sourdough methods with long fermentation periods, it is low in FODMAPs which can reduce GI symptoms in those with Small Intestinal Bacterial Overgrowth (SIBO) or digestive enzyme deficiencies. Monash University (the foremost research center on FODMAPs content in foods) gives traditional sourdough bread the ‘green light’. ½ cup of cooked spelt pasta is also categorized as low in FODMAPs."

- From Dr Kara Fitzgerald's article