Elwha River Spelt Flour
Protein 10.5-11 %
We love baking with our stone-milled, organically grown spelt — a popular ancient cereal grain related to wheat, with smooth, buttery texture and light nutty flavor! We grow a variety called Elwha River Spelt, bred by our friend Dr. Kevin Murphy at the WSU Sustainable Systems Lab, and named for a river on the Olympic Peninsula. This variety was bred to be hull-less (making it viable for farms like ours to grow and mill it at a smaller scale) and released as part of the Open Source Seed Initiative in 2014, the year the two dams on the Elwha River were removed.
Enjoy this tasty, nutrient-rich and nutty grain for baking pan loaves, cookies, pancakes, muffins and dutch babies.
Protein 10.5-11 %
We love baking with our stone-milled, organically grown spelt — a popular ancient cereal grain related to wheat, with smooth, buttery texture and light nutty flavor! We grow a variety called Elwha River Spelt, bred by our friend Dr. Kevin Murphy at the WSU Sustainable Systems Lab, and named for a river on the Olympic Peninsula. This variety was bred to be hull-less (making it viable for farms like ours to grow and mill it at a smaller scale) and released as part of the Open Source Seed Initiative in 2014, the year the two dams on the Elwha River were removed.
Enjoy this tasty, nutrient-rich and nutty grain for baking pan loaves, cookies, pancakes, muffins and dutch babies.
Protein 10.5-11 %
We love baking with our stone-milled, organically grown spelt — a popular ancient cereal grain related to wheat, with smooth, buttery texture and light nutty flavor! We grow a variety called Elwha River Spelt, bred by our friend Dr. Kevin Murphy at the WSU Sustainable Systems Lab, and named for a river on the Olympic Peninsula. This variety was bred to be hull-less (making it viable for farms like ours to grow and mill it at a smaller scale) and released as part of the Open Source Seed Initiative in 2014, the year the two dams on the Elwha River were removed.
Enjoy this tasty, nutrient-rich and nutty grain for baking pan loaves, cookies, pancakes, muffins and dutch babies.