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Spelt Flour, White, Sifted, Organic, 50# Bulk

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Spelt flour offers some of the same baking characteristics of common wheat flours. An added benefit is that many wheat and gluten-sensitive individuals have been able to include Spelt based foods in their diets. Spelt can be substituted for whole wheat in breads, cookies, crackers, and cakes as well as muffins, pancakes and waffles.

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The mill rattles only by the hour

Gina Riedel, Müller champion in its seventh generation and processed in Breitungen grain into flour – even if the demand only very slight.
Mouth of the creek provides the Werra in Breitungen once all the work. He brings a water wheel for running and a mill to rattle. Since 1757, ground in the Lower mill grain into flour. “The year we have discovered at some point on a wooden bar at the house,” says Gina Riedel.
In modern high-tech mills already has installed. And even with Gitta Riedel grain sacks are not everything with crooked boss dragged up and down stairs. The grain is shipped in bulk in tanks. A lift bag also helps.
Otherwise, everything is really still the same. Always been processed in the Lower Mill rye. What used millstones but anxious to do, now two opposing steel rollers with ripples on the surface. Between the rollers, the grain is ground in a gentle way: peel and flour core are separated. The roller mill is therefore so to speak, the heart of the mill. Then sieved and ground again and again sieved. Seven times the rye goes on tour. Five levels are working in the Lower Mill.
If the mill is running hot
Gitta Riedel knows every sound in its mill. “If anything will be different sounds, then immediately checked in order not only something breaks,” says Mueller experienced champion. They also smell right away if something is running. Then hurry. And that’s why the millers and always stay right there, where wheat flour is made. “A mill can not be left alone,” says husband Peter Riedel, who has long been without a journeyman’s certificate to the miller.
The rushing stream, the bars of the drive belt and the shaking of the screens have rocked Gitta Riedel childhood to sleep. For storytelling that is her parents had no time. “My bed was right on the wall to the mill. And when the evening I listened to the steady rhythm of the machines, then had something reassuring. I fell asleep quickly,” she says. Familiar sounds and the “indescribable scent of fresh flour and corn” so I always bring back childhood memories.
She learned the trade from scratch. Very early it was clear that she would follow in the footsteps of his father. Gitta was the oldest daughter, a son was not there. “It has made me the beginning of tasty,” says the Breitungerin. Contrary to the practices in trade, according to which one should get away, her father was her teacher. Apprenticeships were finally even then not on the road.
But times have changed. After the reunification of turnover decreased in the bakery, because supermarkets and petrol stations now also sold sandwiches. Flour came from large suppliers from the West – which suffered the small mills. Today, in the Lower Mill ground another 35 tons per year, the mill is only a few hours each month.
The back-to-nature was not yet arrived in this country, says Gina Riedel. This pillar was lacking in the East. In the West, it was never gone. “Many people go there in a mill in their vicinity, to get fresh ground flour, bake own bread, and are happy to do something good for themselves and their families,” says the woman from the Werra.

When food is stingy
Even in local widths baking bread was back on the rise. “However, with a cake mix – and it has to be whole, very cheap.” Gitta Riedel will not wipe off the table that many people have to simply watch and save on money. “Everyone knows that. But absurd thing is that when eating is most stingy. Because food is purchased, the full of preservatives and that last forever and still cheap. For the holidays, however, and the latest computer games are always a few € left. ”
Besides the mill Gitta Riedel operates in your home a health food store. Each week they bring there whole wheat bread, for which she ground the flour in their own mill, on the counter. One of her bakery in the neighboring town of Riddle’s bakes the bread. “You can taste the fresh out of flour,” Muller says the champion.

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