HISTORY

Spelt is an ancient relative of wheat that has been cultivated for over 7,000 years and was one of the first grains ever used to make bread. Its use is even documented in the Bible.

Spelt is one of the oldest cultivated grains and one of the 'Hulled' wheats. The Spelt kernel has an exceptionally thick husk which needs to be de-hulled and broken from its husk before processing. However, the tough hulls give the grains protection in the field and in storage; helps to retain nutrients and maintain freshness over a longer period than other grains; and may help the grain to tolerate wet soil conditions by protecting it from some fungal diseases. 

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USES

The most common use for spelt is as a substitute for wheat flour in breads, pasta, cookies, crackers, breakfast cereal, cakes, mixes for breads, pancakes and waffles, and in animal feed stuffs. Spelt has high protein content and makes high quality bread. Cooked Spelt grain is becoming more popular, see the 'Cooking' section below for more information.  

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NUTRITION
Spelt is more nutritious and digestible than wheat. Because spelt flour is water soluble, it is easier to digest than wheat, and its nutrients are absorbed more readily by the human body. Spelt contains approximately 30% more Vitamin B1, 25% more Vitamin B6 and 45% more Vitamin E than wheat. It has a higher level of unsaturated fatty acids and is about 40% higher in protein. Spelt contains less gluten, however, it is not suitable for those with celiac disease (gluten allergy)  Many people who have allergies to wheat can tolerate spelt. 

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BAKING

Home baking with spelt flour is becoming more popular. However, Spelt flour does not behave the same way in recipes as wheat flour. Our recipes reflect this difference to get the best results. One of the reasons is that Spelt flour absorbs more water and therefore needs less. A higher hydration will make the dough harder to handle and loose it shape. Its higher content of protein causes Spelt dough to rise in a shorter amount of time, and therefore the timing of rising and baking needs attention, as spelt changes over time in terms of consistency.

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COOKING

Besides the use of Spelt flour, Spelt grain makes an excellent substitute for rice. It is delicious when topped with a sauce, sprinkled on top of salads or added to stews. It is therefore also a great supplement to any meal adding its unique of vitamins and nutrients. As the grains are very hard to eat they can be softened by pre-soaking them, then boiling as stated in the recipes, then added to any dish of your choice.