Rombouts | Spelt Flour

Light, flavorful, and easy to process

Rombout Spelt Flour is finely ground from high-quality spelt grains and forms the perfect base for airy and flavorful baked goods. It is an easily digestible alternative to wheat flour, with a subtle nutty taste that gives every bread or pastry a unique touch.

Fine and light – Ideal for bread, cakes, pancakes, and tarts

Easily digestible – Easier to digest than traditional wheat flour

Full, nutty flavor – Gives baked goods a distinctive taste

Rich in nutrients – Contains proteins, fiber, and B vitamins

Versatile in use – Suitable for both sweet and savory recipes

Perfect for:

• Light spelt breads and rolls
• Pancakes, muffins, and cakes
• Tarts, cookies, and other pastries
• Recipes where a light texture is desired

With spelt flour, you can bake healthy, light, and flavorful, preserving all natural nutrients and a soft, fine texture.

Recipe

Spelt flour can replace wheat flour in many recipes. Keep in mind that spelt dough often needs less kneading and remains somewhat softer.

• 250g spelt flour
• 250g wheat flour (plain flour)
• 325ml lukewarm water
• 7g dry yeast (or 20g fresh yeast)
• 10g salt
• 1 tbsp oil or butter (optional, for softer crumb)
• Optional: 1 tsp honey or molasses (for a subtle sweetness and better yeast activity)