Spelt

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'