Spelt, (triticum speltum) is an ancient variety of wheat that has a mellow, nutty flavor and an extremely high protein value. It is a variety of soft wheat. Spelt berries look like pointy grains of rice that are extremely light brown in color. The hull for spelt is a lot tougher than the common variety of wheat.
Spelt was originally grown in 5,000 to 6,000 BC around Iran, but has only been in America for a little over 100 years. It is the forerunner of the European wheat grown today. It is very difficult to grow, so there are not many plants available. Hulled spelt is easily digestible, with the highest protein value of most grains. It can be used like rice, barley, or faro. When spelt is in its berry form, many people with wheat allergies can digest it without problems. (However, it does contain some gluten). Spelt is also ground into flour.
Spelt contains calcium, magnesium, selenium, zinc, iron, and manganese. It has vitamin E, and B complex vitamins, especially niacin
– For a bread machine
1 cup water
1/4 cup molasses
2 tbsp. butter
3-3/4 to 4 cups spelt flour
1/4 cup dry buttermilk powder
2 tbsp. wheat gluten
1 tsp sea salt
2 tsp caraway seed
2 tsp yeast
-Follow instructions that came with the bread machine.
-Makes a 1-1/2 pound loaf.
© 2014 Chef Jennifer M. Denlinger All rights reserved
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