The McClures like spelt so much they grow it in Southland, New Zealand.
Andrew tells us about it:
“Spelt is hulled, filtered, and stored dry in 25kg sacks. Buying bulk grain and self milling enables people to store their food for a very long time and have access to fresh bread. It is the ultimate survival food.”
Jim Champion is keen on cooking with spelt.
Jim Champion speaks about his spelt loaves.
In the bright sunshine they don’t look fully baked, but they were. Four small loaves from 1kg of spelt flour.
Sponge: 500g wholemeal spelt flour, 200g apple juice, 400g water, 10g instant yeast, 100g white sourdough starter.
Dough: All of the above sponge (left overnight), 500g wholemeal spelt flour, 25g honey, 20g salt, a little vegetable oil.
Knead dough, leave to rise for an hour, reshape, leave for another hour. Divide into four, shape into loaves, leave to prove for an hour, bake in hot oven for 40 minutes.
Jim Champion (Quote and above photo of his loaves).
The McClures of Southland grow spelt in New Zealand. Said Andrew McClure:
“Selecting Spelt over conventional grain ensures you do not grains that have been continually bred for yield rather than nutrition.
Spelt needs to be ground with a grain mill – either hand or electric. Milling your own grain at time of baking ensures your wheat lasts longer; stays fresher and tastes nicer! It is also arguably far better for you.
Get spelt from us at Southland Rural Holdings directly.
We use it in our bread maker and to make fresh nutty loaves of bread.
Both my wife and I suffer from slight auto immune conditions and Spelt really helps. There is a big science on why modern wheats are failing.
When we started farming in Western Southland some years ago grazing dairy heifers we thought it would be really cool if we grow our own grain and have enough left over to sell and replant.
Andrew McClure – Spelt Grower