Spelt Flour, Filtered Water, Sourdough (Filtered Water, Culture from naturally
occurring bacteria and yeast), Olive Oil, Enzyme (Amylase), Iodised Salt, Vinegar.

Contains: Gluten.

Servings Per Loaf: 18 (slices approx)
Serving Size: 39g (1 slice approx)

A good Source of both Insoluable and Soluable Wholegrain Fibre, proteins & natural vitamins and minerals! Eating 2 or more slices of Spelt Wholemeal everyday may help maintain better digestive balance by providing up to 30% of your daily fibre needs (whole grain fibre). The bread is high in quality proteins. It is very easily digested and it has a very Low GI. Many of our customers report, whilst spelt still contains gluten, it is much more tolerable and less irritable than wheat gluten. Spelt is an excellent soure fo vitamin B2 and a good source of manganeses, magnesium, niacin, thiamine and copper.