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Description
xSpelt is an ancient grain with a wonderfully nutty flavour that has been in existence for thousands of years. The grain has been milled into this versatile white flour that can be used for many types of bakes, from cakes to breads to pancakes.
Product informationSpelt is an ancient grain with a wonderfully nutty flavour that has been in existence for thousands of years. The grain has been milled into this versatile white flour that can be used for many types of bakes, from cakes to breads to pancakes.
Speciality Flour, Ideal for Artisanal-Style Breads & Bakes, Nutty Notes, Adds tangy & flavoursome depth, Ancient Wheat Variety
Country of Origin
Milled and packed in the UK with Spelt from more than one country
Storage
For Best Before, see top of pack. Store in a cool, dry place. Once opened, store in an airtight container.
Preparation and Usage
Flour is a raw ingredient and must be thoroughly cooked or baked before eating.
Recipes
White Spelt Fruit Soda Bread
One Loaf
Best eaten warm the same day.
450g White Spelt Flour
1 tsp bicarbonate soda
1 tsp salt
360ml buttermilk
100g dried fruit
1 tbsp sugar
1. Preheat the oven to 220C/Fan 200C/ Gas mark 7.
2. Sieve the flour, bicarbonate soda and salt into a bowl and make a well in the centre.
3. Pour buttermilk into the well and mix with a round-bladed knife or hands, making a soft, slightly sticky rough-looking dough.
4. Add fruit and sugar and fold into the dough.
5. Turn out onto a lightly floured surface, shape into a ball.
6. Set the dough on a baking sheet, gently flatten to 3 to 4cm high.
7. Using a table knife, score the dough with a cross.
8. Dust with a little flour and bake for 35 minutes until golden and sounds hollow when tapping the base.
9. Cool on a wire rack.
One Loaf
Best eaten warm the same day.
450g White Spelt Flour
1 tsp bicarbonate soda
1 tsp salt
360ml buttermilk
100g dried fruit
1 tbsp sugar
1. Preheat the oven to 220C/Fan 200C/ Gas mark 7.
2. Sieve the flour, bicarbonate soda and salt into a bowl and make a well in the centre.
3. Pour buttermilk into the well and mix with a round-bladed knife or hands, making a soft, slightly sticky rough-looking dough.
4. Add fruit and sugar and fold into the dough.
5. Turn out onto a lightly floured surface, shape into a ball.
6. Set the dough on a baking sheet, gently flatten to 3 to 4cm high.
7. Using a table knife, score the dough with a cross.
8. Dust with a little flour and bake for 35 minutes until golden and sounds hollow when tapping the base.
9. Cool on a wire rack.
Package Type
Bag
Recycling Information
Bag - Recycle
Other Information
Full Product Name:
White spelt wheatflour
Storage:
For best before, see top of pack. Store in a cool, dry place. Once opened, store in an airtight container.
Additional Information:
Marks and Spencer plc
White spelt wheatflour
Storage:
For best before, see top of pack. Store in a cool, dry place. Once opened, store in an airtight container.
Additional Information:
Marks and Spencer plc
Brand
M&S
M&S Food has been at the heart of the nation since 1884. Giving our customers their best-loved products at the incredible quality and value that only M&S can deliver. From Percy Pig to the freshest M&S Select Farms produce, we grow, source, and develop our own products to give you family-ready food that's unbeatable on flavour and innovation. And that's whether you come to us for your family favourites, an indulgent treat, or your perfect party food spread. After all, this is not just food This is M&S Food.
For more home baking recipe ideas visit: www.marksandspencer.com/homebaking
Manufacturer
Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.
M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.
M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.
Return To Address
Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.
M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.
marksandspencer.com
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.
M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.
marksandspencer.com
Typical Valuesper 100gRI
| Energy kJ | 1492 | 8400 |
| Energy kcal | 352 | 2000 |
| Fat | 2.1g | 70g |
| of which saturates | 0.4g | 20g |
| Carbohydrate | 66.6g | |
| of which sugars | 1.7g | 90g |
| Fibre | 4.7g | |
| Protein | 14.4g | |
| Salt | 0.01g | 6g |
| Reference intake (adult) |
Typical Valuesper 100gRI
| Energy kJ | 1492 | 8400 |
| Energy kcal | 352 | 2000 |
| Fat | 2.1g | 70g |
| of which saturates | 0.4g | 20g |
| Carbohydrate | 66.6g | |
| of which sugars | 1.7g | 90g |
| Fibre | 4.7g | |
| Protein | 14.4g | |
| Salt | 0.01g | 6g |
| Reference intake (adult) |
Ingredients
Spelt Flour (Wheat Contains Gluten)
Allergen Information
Contains Cereals Containing Gluten, Contains Wheat
