Description
High-quality ingredients, pure spring waters, mountain air, semi-wholemeal raw flour, long fermentation of over 24 hours, baking in ancient ovens at low temperature and for a long time as it was done in the past: the freshness of this product, thanks to these peculiarities, remains for a week. Spelt bread is rich in B vitamins, fiber, selenium (antioxidant), and proteins and is rich in methionine, an amino acid. Suitable for those with digestive disorders and intolerances to durum wheat derivatives. It is not suitable for celiacs as it contains gluten, although it is a more digestible gluten. Spelt, because it is hulled, is the "cleanest" cereal in terms of pesticides and various pollutants. The spelt flour used for this bread is organic flour from a Molisano company. HOW TO BEST PRESERVE THE BREAD It should be kept in a cool, but not refrigerated, environment with the right humidity. For purchases over a kilo: cut into quarters and place in the freezer or blast chiller. Subsequently: defrost at room temperature and then place in a warm oven before serving.