Doves Farm Organic Speciality Spelt Flour 1kg

Doves Farm Organic Speciality Spelt Flour 1kg

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Stonegroud organic spelt grain. Spelt is of the same family as wheat, but makes a tasty alternaitve to wheat flour.

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Our Price £2.83 (£0.28 per 100g)  
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More about Doves Farm Organic Speciality Spelt Flour

Spelt is a very old grain and was used in biblical times and by the Romans. Spelt flour is not gluten free. Spelt can be used to replace wheat in many recipes. Spelt flour is light, slightly sweet and nutty so is great for muffins and biscuits.


Spelt grain.

Nutritional Information

per 100g:
Energy 1319kJ/311kcal. Protein 11.5g, Carbohydrate 60.9g (of which sugars 2.1g), Fat 2.4g (of which saturates 0.3g), Fibre 11.2g, Sodium (trace).

Other Information

Spelt (Triticum speltum) is an ancient relative of modern common wheat (Triticum aestivum) which was widely grown by the Romans. It has complex flavours and bakes a delicious wheat flavoured loaf.


Apple and Rye Cake
Serves 6-8
Ready in 1hr 45min

90g dried blueberries (use sultanas if you can't find these)
200g wholegrain spelt flour, sifted
2tsp baking powder
100g rye flour
large pinch of ground cinnamon
pinch of salt
1½tsp bicarbonate of soda
120ml cold pressed olive oil
160g maple syrup
3 large free range eggs, separated
1tsp vanilla extract
3 Bramley apples, peeled, cored and cut into 2cm dice
finely grated zest of 1 unwaxed lemon
300g mascarpone
90ml maple syrup

- Preheat oven to 170°C/350°F/Gas 4, grease and line a 20cm loose-bottomed cake tin
- Put dried blueberries in a small saucepan, cover with 300ml water and bring to the boil, reduce the heat and simmer for five minutes. Remove from the heat and set aside. Mix all the dry ingredients in a bowl
- In a large mixing bowl, beat together the olive oil, maple syrup, egg yolks and vanilla extract using an electric hand mixer. Whisk for about 5 minutes or until the mixture is smooth and thick.
- Stir in the apples, drained blueberries and lemon zest, then gently fold in the dry ingredients.
- In a separate bowl whisk the egg whites until stiff peaks form, then gently fold the egg whites into the mixture a third at a time.
- Scrape the mixture into the prepared cake tin and bake for about 1 hour or until the centre is springy to touch.
- Remove from oven and allow to cool completely in the tin
- When cake has completely cooled, remove from tin and carefully slice in half to give 2 layers.
- Mix the mascarpone and maple syrup together until thoroughly combined. Spread the mixture onto the bottom layer of the cake with a palette knife, then add the top layer of cake to form the sandwich.

Nut Free, Organic, Soya Free, Vegan, Vegetarian

Customer reviews - Doves Farm Organic Speciality Spelt Flour 1kg


- Thu 14th Jan 2016

Spelt is a healthy protein rich grain to use and the original wheat. I love spelt cakes too - high in fibre.

- Thu 24th Apr 2014

Great alternaitve to wheat flour, used to make pastry with good results

Excellent flour - Thu 3rd Apr 2014

I tend to mix this with brown to make robust loaves and flatbreads, it has a nice colour and texture perfect for bread I want with peanut butter!

- Mon 23rd Sep 2013

Makes very tasty bread and pizza bases.

wheat alternative - Mon 9th Sep 2013

Love spelt flour as opposed to wheat and this one is relatively inexpensive and makes nice soda bread and cakes

- Tue 11th Jun 2013

This is the default flour I tend to use in most baking. Bread, cakes, muffins...this works well with most recipes I use it with. For a slightly lighter loaf, I mix half this with half white Doves Farm spelt.

a Smashing flour - Thu 10th Nov 2011

This is gorgeous, don't hesitate at the price, it's lovely to use with it's toffee colour, and adds a lovely, subtley mellow flavour to anything you make with it (and when it's in my cupboard I put it into anything I make!) Fab for bread, and try making biscuits with spelt flour and malt extract, gorgeous

- Sun 31st Jul 2011

I use this flour to make spelt pitta bread, it works really well and tastes good, it's always fresh, and stone-ground is an added plus.

A great taste - Mon 1st Nov 2010

Spelt flour can successfully replace any recipe calling for wheat flour. People who are usually intolerant to wheat find they are fine with spelt. It has a much deeper and richer aroma, and also a lovely golden colour.

- Sat 9th Oct 2010

Makes gorgeous bread with some fast acting yeast!


- Mon 4th Nov 2013

I was very surprised to bake "light" sponges with this and get consistent great results, such as victoria sponge, cupcakes, etc. I tend to always add a few tablespoons of yogurt or kefir to my cake batters, so maybe that helps too. The texture is just the nicest ever!!

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