If you are going to mill your own flour, you should start with the best organic grains. It makes a huge difference in both taste and nutrition.
Yet another ancient grain enjoying a revival, spelt was originally native to the Middle East and was used by the Greeks and Romans. Like Kamut, it is a popular alternative for people with wheat sensitivities.
Flavour and baking properties
How to use it
what to bake with it, how to mill it, recipes
Yes, Kamut is a registered trademark. It is a carefully controlled strain of Khorasan Wheat, which is an ancient variety similar to modern Durham wheat. Kamut (pronounced ku-moot) is an ancient wheat grain that is enjoying a revival. While modern wheat has been genetically tweaked over the years to maximize production, kamut remains much as it was thousands of years ago. It’s high in protein and rich in vitamins and essential amino acids. We like it for its unique nutty taste, golden colour and texture. Many people who are sensitive to regular wheat find they can tolerate kamut.
Red Fife Winter Wheat
Red Fife is a heritage hard spring wheat native to southern Ontario and one of the grandfathers of modern wheat. Cultivated since the mid-19th century, it has been prized for superior taste and baking performance. It is currently (and deservedly) enjoying a revival among Ontario organic farmers and artisan bakers across the continent.
The groat is the name for the whole oat kernel once the outer husk has been removed. Oats were once considered strictly horse feed, but now we know they are one of the healthiest grains around, with over 17% protein, lots of Omega-3 fatty acids and valuable micro nutrients. We cold-roll our own oat groats as we need them for superior flavour and nutrition.