Spelt Flour

Spelt is the oldest cereal among those consumed by humans: the word “flour” in fact derives from “to do”, which in Latin means spelt.

Spelt has excellent nutritional properties: it is low in saturated fat and has a high satiety index. For this reason, it is often preferred to soft wheat and durum wheat.

With Ruggeri Spelt Flour you can bake tastier bread, pizza, cakes and focaccias compared to preparations with wheat flour.

Spelt flour: perfect for all sweet and savory recipes

Ruggeri Spelt Flour can be used for the creation of various recipes, both sweet and savoury. It gives the preparations a stronger aroma and taste if compared to those made from wheat flour.

An example is this recipe, in which Ruggeri Spelt Flour is mixed with wheat flour to characterize homemade pizza on tray.

Recipe for Spelt Pizza on tray

Ingredients:200 g of Ruggeri Spelt Flour - 300 g of wheat flour - 5 g of brewer's yeast or 25 g of Ruggeri dried sourdough with yeast - 10 g of salt - 2 tablespoons of extra virgin olive oil - 270 ml of water

Procedure: mix all the ingredients in a bowl and knead well until the dough is smooth and homogeneous. Leave to rest in the refrigerator at 4°C for 18-20 hours and then at room temperature for about an hour. Roll out the dough and let it rise for 60-90 minutes. Sprinkle with tomato and bake in a preheated oven at 200°C for 15-20 minutes. 5 minutes before the end of cooking, fill the pizza as desired and finish cooking.

Ingredients: Spelt flour (Triticum spelta).

May contain milk, eggs, soy, sesame seeds, lupins, mustard.