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Recipes

General Baking Guide

Basically any recipe can be used with ancient wheat flours.

We’ve noticed that about 10% less moisture is required when cooking with ancient wheats compared to modern wheats.

So for a cake for example add slightly less milk or water – or add slightly more flour. Or mix according to the recipe and only change if you feel it’s necessary.

Experiment – they are beautiful flours to cook with.

We also combine flours – white emmer or spelt with white kamut. You can also combine ancient wheat flours with modern wheat flours.

Bio-Oz ancient wheat flours are high protein bakers quality flours, excellent for breads as well as cakes and biscuits.

Spelt Flour requires less mixing than normal baker’s flour as the glutins are weaker. Set the bread machine on the fastest setting as most failures are caused by the spelt over rising and then collapsing before the heat is high enough to kill the yeast.