The Prior’s Organic White Spelt Flour

Stephen Cragg and his team have built up a significant farming businses specialising in growing ancient grains including Spelt, Emmer & Einkorn. We are pleased to be able to offer their spelt grain as both flour and grain.

The 2025 harvest has slightly smaller berry sizes than usual, but has a lovely flavour and produces a great, soft spelt flour.

From the wholemeal, we dress (sieve) the spelt to produce our white spelt flour. The flour produces a silky dough which delivers a lively loaf with an intense nutty flavour! Some ask why white spelt is so expensive – the answer: sieving the spelt leaves around 70% of the wholemeal spelt which it comes from – sadly, we cannot sell the bran, so you need to contribute to the value lost when we dress the flour. Spelt grain is already much more expensive than milling wheat because it yields less per acre and the de-hulling process which is used to remove the outer coat around the seed causes a loss of viable grains; all factors which drive up the cost.

The flour contains no additives and has a “best before” date which is 6 months from the date of milling