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This recipe for a wonderful, nutty brown spelt bread is as easy to make as the white version, but tastes richer.

As you may have seen on our Instagram page, we have ordered flour from the millers at Barton Springs Mill, from Dripping Springs, Texas. Check out their website for their rich and long history. I love their product, because they use local farmers that grow ancient, heirloom crops, and it is all organic. It feels, smells and tastes differently compared to the flours from the supermarket. By the way – my local prime supermarket does not sell any other wheat flours, other than whole wheat and bleached whole wheat. For me, that is not enough.