This whole spelt grain has been grown and cleaned by Stephen and Tania Walter at Burrum Biodynamics on their certified biodynamic farm in Marnoo, western Victoria. Spelt is an ancient wheat species (Triticum spelta) that’s been grown for thousands of years. It’s genetically distinct from modern wheat, and prized for its digestibility, flavour, and resilience.

Grown using Demeter-certified biodynamic methods, this spelt is free from synthetic fertilisers, herbicides, and chemical inputs. The Walters grow it as part of a long, diverse crop rotation that builds soil health and ecological balance over time.

Once dehulled, the grain can be milled at home, cooked whole, or cracked for hearty porridge, grain salads, or slow-fermented breads. It mills into a light brown flour with a mild, slightly nutty flavour and produces excellent wholegrain breads, pastries, and pastas.

Packed in a 20kg poly bag, it’s a great option for bakers, home millers, food co-ops, or anyone looking for a clean, Australian-grown ancient grain.

Why we love it:

• Grown by Burrum Biodynamics in Marnoo, VIC

• Certified biodynamic by Demeter Australia

• Ancient wheat species – not a modern hybrid

• Naturally hulled grain – gentle on digestion

• Great for milling, baking, porridge or cooking whole

• Wonderful earthy, nutty flavour

About spelt:

Spelt is a hulled wheat variety that hasn’t been hybridised like modern bread wheats. It has a slightly different gluten structure—often considered easier to digest—and produces flour with a soft, slightly sweet flavour. It’s been cultivated for thousands of years and continues to be valued for its nutrient density, robustness, and culinary versatility.

From the farm:

At Burrum Biodynamics, Stephen and Tania Walter grow all their grains using regenerative practices and certified biodynamic methods. Their approach builds long-term fertility, supports biodiversity, and produces nutrient-rich crops without synthetic inputs. You can read more about their farming philosophy here.

FAQs

Is spelt the same as wheat?

Spelt is a close relative of wheat but a distinct species. It’s an ancient grain, and while it does contain gluten, it’s often considered more digestible due to its different protein structure.

Can I use spelt for sourdough?

Yes—spelt makes excellent sourdough. It ferments well and produces a softer, more tender crumb. Keep in mind that spelt dough tends to be more delicate and benefits from gentle handling.

Can I use this spelt grain in my home grain mill?

The grain has already been  cleaned and dehulled and is ready to mill. It mills easily in home grain mills, producing a wholemeal flour that works well for bread, biscuits, and pasta. 

Can I cook the grain whole?

Absolutely. Soaked and simmered, spelt makes a hearty base for soups, grain bowls, or as a substitute for rice or barley.

Is it organic?

It’s certified biodynamic by Demeter Australia. Biodynamics goes beyond organic by focusing on soil life, ecological balance, and farm health as a whole.

Is Spelt Gluten Free?

No spelt is not gluten free. It can actually contain more gluten than wheat.. just different types. We have written a blog post explaining gluten and the different things that can affect how it works and how it can affect people in different ways.

How should I store it?

Store in a cool, dry place in an airtight container. For longer-term storage, refrigeration or freezing is recommended to protect from pantry pests. You can read more about managing pantry pests, here