Available types: Whole Berry, Whole Grain
Grown by: Henry Martens in Tokio, TX
Flavor profile: sweet, buttery, nutty flavor
Good for: breads, pancakes, muffins, pasta, crackers
Spelt, also known as “Dinkel” or German wheat, developed through the spontaneous crossing of the wild grasses (Aegilops squarrosa) and Emmer between 6000 and 5000 BC.
Spelt contains more protein, fats and crude fiber than wheat and also has large amounts of Vitamin B17 (anti-carcinoma). It also contains special carbohydrates which play a decisive role in blood clotting and stimulate the body’s immune system so as to increase its resistance to infection.
With a sweet, buttery, nutty flavor, Spelt is a great inclusion to any bread recipe.