8 April 2016
Spelt is an ancient grain widely recognized globally for having health benefits above that of normal Wheat. Spelt is a hardier and more nutritious cousin to modern wheat and as one of the earliest domesticated grains, it hasn’t changed since Biblical times. It remains unaffected by concepts such as ‘agribusiness’, ‘cross-breeding,’ ‘hybridization’ and ‘genetically modified’ – words that have come to dominate our modern food supply. Known for its slightly ‘nutty’ flavor, spelt has long been popular as a health food in Europe, where it is sometimes known as ‘farro’ (modern Italy) and ‘dinkel’ (Germany).
You can substitute spelt flour for modern ‘common’ wheat flour to make breads, pasta, cookies, crackers, cakes, muffins, cereals, pancakes and waffles. In addition to spelt flour, spelt is also available in its de-hulled, whole grain form (often referred to as spelt berries), which can be prepared and enjoyed like rice.
One of the best things about spelt – in addition to its health benefits? It tastes wonderful!
There are many differences between Wheat and Spelt. Appearance and DNA structure. Genetic and nutritional profile. Gluten content and Fiber content. Even though the FDA has classified spelt as wheat, this pure, ancient grain is significantly different – and much better for you – than its modern commercialized cousin. Even whole wheat, which has not yet been stripped of its fiber and nutrients, is nutritionally inferior to Spelt.
Here is a recipe for Spelt Bread using our Spelt Flour:
|500 g||Spelt Flour|
|1 tsp||Quick Yeast|
|300 ml||Warm Water|
|1 tbsp||Vegetable Oil|