The ancient wheat species spelt, probably a hybrid of emmer and bread wheat, was widely cultivated in parts of Europe during the Bronze Age. With its tough outer hull, it has a natural resistance to pests, but it is not easy to harvest—and hence was replaced by higher-yielding wheat varieties in the twentieth century. Until that time, spelt was a popular staple in Switzerland, Austria, and Germany, as well as in France and Spain. In Germany, spelt is called Dinkel—the town of Dinkelsbühl is named after the grain.
The German mystic and Benedictine abbess Hildegard von Bingen (1098–1179) considered spelt the best of all grains and recommended it for its healing properties. Germans also cultivate Grünkern, literally, “green kernel.” This is spelt harvested early, before it is fully ripened, then roasted. It has a strong and brothy, almost meaty, flavor which is cherished by many. It is traditionally used in grain cakes, soups, and pasta.
Spelt, a high-protein grain with a reddish hue, has a mild natural sweetness and is thus a great introduction to the wheat family.
SPELT FLOUR
Spelt flour has seen a revival across many parts of Europe. Lately, it has also become more widely available in the United States. Always look for whole grain spelt flour for the recipes in this book. The flour has an attractive mildness and is very easy to work with. I like using it not only in pizzas and flatbreads, but also in cakes and cookies.
This tip was published in 'Ancient Grains for Moden Meals "Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More" by MARIA SPECK'
Subscribe to:
Post Comments (Atom)
Popular Recipes
-
Here you can buy 'The Book Lover's Cookbook: Recipes Inspired by Celebrated Works of Literature, and the Passages That Feature Them&...
-
The simplest ingredients can be transformed into the most delectable of dishes in the hands of the Brazilian cook, as this recipe from the s...
-
Barley was likely the most important grain of ancient civilizations, from the Chinese to the Egyptians, from the Greeks to the Romans. Celeb...
-
Tom Douglas is the chef and co-owner (along with his wife, Jackie Cross) of six Seattle restaurants: Dahlia Lounge, Etta’s, Palace Kitchen,...
-
Recent research has identified millet as among the oldest staples of mankind, tracing its cultivation in East Asia back ten thousand years. ...
-
The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. He is a ...
-
Too many Americans think of parsley as no more than a garnish. The Italians know better. They put it in and on just about everything: meat...
-
Image Copyright © 2007, Martha Stewart Living Omnimedia, Inc. Chef Mikey Price is the executive chef and owner of Market Table, located i...
-
Photographs copyright © 2005 by Victoria Pearson Calamari means “squid” in Italian. Italians love squid and they prepare them in lots of ...
-
There is a lot of romance about roast goose for Christmas, probably stemming from the Yuletide dinner scenes in British tales or from the Ge...
No comments:
Post a Comment