January 07, 2026

The "Special" Ingredient: Spelt

In the world of baking, most people are familiar with "All-Purpose" or "Whole Wheat" flour. But if you’ve seen Fusek Spelt Flour mentioned in artisan baking circles or health blogs, you’ve likely noticed it’s treated as something of a "liquid gold" among grains.

The name "Fusek" refers to the Fusek Flour Co., a family-run farm in Northeast Ohio that has become a leading voice in the revival of ancient grains. Here is why their spelt flour is considered so special and how it differs from the bag you’d find at a typical grocery store.

1. It’s an "Ancient Grain" (Unchanged by Time)

Unlike modern wheat, which has been extensively cross-bred over decades to maximize yield and industrial processing, spelt is a prehistoric subspecies of wheat.

Genetic Purity: The Fusek family specifically focuses on varieties like Oberkulmer Spelt. This is a "pure" landrace strain, meaning it hasn't been hybridized with modern wheat.
The Hull Protection: Spelt grows with a tough outer husk (the hull) that protects the grain from pests and pollutants. This allows Fusek to grow it using organic practices without the need for heavy chemical pesticides.

2. The "Low and Slow" Stone-Milling Difference

Most commercial flour is "roller-milled," a high-speed process that generates heat and strips away the wheat germ and bran to increase shelf life. Fusek does the opposite:

Cold Stone-Milling: They use a slow, low-temperature stone-milling process. By keeping the grain cool, the natural oils, vitamins, and enzymes remain intact.
Freshness: Commercial flour can sit on a shelf for months. Fusek mills their flour in small batches, often to order. This prevents the oils from going rancid, resulting in a flour that smells like fresh grain rather than "dust."

3. A Unique Protein Profile (Better for Digestion)

One of the biggest reasons people seek out Fusek Spelt is for its digestibility. While it does contain gluten (and is not suitable for those with Celiac disease), the structure of that gluten is unique:

Water-Solubility: Spelt gluten is more water-soluble and fragile than modern wheat gluten.
Easier Breakdown: Because the gluten breaks down more easily, many people with "non-celiac gluten sensitivity" find that they don't experience the typical bloating or discomfort associated with standard white bread.

4. The Flavor: Beyond "Bland"

If you think all flour tastes the same, Fusek Spelt will change your mind. Because the germ and bran are preserved through stone-milling, the flavor profile is:

Nutty and Sweet: It has a natural, mild sweetness that mimics honey or toasted nuts.
Golden Hue: When baked, it produces a beautiful golden-brown crust and a creamy, off-white crumb that looks far more artisanal than standard bleached flour.

Comparison at a Glance

Feature	Standard Wheat Flour	Fusek Spelt Flour
Milling Method	High-heat Roller Mill	Low-heat Stone Mill
Nutrients	Stripped (then "Enriched")	Naturally Retained
Gluten Type	Resilient / Elastic	Fragile / Water-Soluble
Flavor	Neutral	Nutty, Sweet, Earthy
Origin	Mass-produced	Single-family Farm (Ohio)

Pro-Tip for Bakers

When swapping Fusek Spelt into your favorite recipes, remember that it is more absorbent than modern wheat but has less structural "strength."