Rombouts | Spelt Flour

Natural, easily digestible and full of flavour

Rombouts Spelt Flour is made from carefully selected spelt grains and is a natural, easily digestible flour with a soft, nutty flavour. Perfect for those looking for a healthy and tasty base for all kinds of baked goods.

Easily digestible – Easier on the stomach than traditional wheat flour

Rich, nutty flavour – Gives bread and pastries a distinctive taste

Rich in nutrients – Contains protein, fiber and B vitamins

Versatile in use – For bread, pancakes, muffins, cookies and more

Artisan quality – Ideal for both home bakers and professionals

Perfect for:

• Wholemeal or half-wholemeal bread
• Rolls and buns
• Pancakes, waffles and cakes
• Pies and cookies

With spelt flour, you can naturally bake tasty and nutritious products. It combines a soft texture with a rich flavour and is a healthy choice for daily baking.

Ingredients 

100% Natural Spelt Wholemeal Flour

GMO-free

Please note, spelt flour contains gluten 

Recipe

• 250g spelt flour (wholemeal or half-wholemeal)
• 250g wheat flour (wheat meal)
• 325ml lukewarm water
• 7g dry yeast (or 20g fresh yeast)
• 10g salt
• 1 tbsp oil or butter (optional, for a softer crumb)
• Optional: 1 tsp honey or sugar (for a slightly sweeter taste and better yeast activity)
  

Spelt bread usually rises slightly faster than wheat bread and requires less kneading, as its gluten level is lower.

Ratios

• For airy bread: 50–70% wheat flour + 30–50% spelt flour
• For hearty, nutritious breads: 30–50% wheat flour + 50–70% spelt flour
• For pure spelt bread: 100% spelt flour (can be slightly denser, rises faster)