Spelt Berries (certified organic)

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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.

  • Grown in:Teton, ID by Grand Teton Ancient Grains
  • This is an Ancient grain.  Learn more.
  • Available types: Whole Berry, Whole Grain Flour
  • Protein: 13.79% (Protein % is not indicative of an ancient grain's baking performance)  Learn more.
  • Flavor profile:  Buttery, Sweet and Nutty
  • We love it in: Breads (up to 30%), Cookies, Crackers, Banana Bread, Pancakes, Pasta, Waffles
Our whole wheat and rye berries and corn kernels are natural agricultural products. We rigorously clean and inspect every product, but removing all foreign material is impossible. Please inspect your grain prior to cooking or milling. 

    Customer Reviews

    Based on 26 reviews
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    D
    Donna
    Clean

    All the grain products i have ever received from Barton springs mill have been absolutely clean. No debris or bugs!

    A
    Arianne Ball
    We LOVE these berries!

    Spelt berries are my absolute fave!! they have a rich buttery flavor, i use them for just about everything!

    M
    Marsha

    Will be ordering again soon!

    M
    Matthew Lykken
    A great alternative to rice etc.

    I have been using Barton Springs spelt berries pretty much anywhere I would use rice, couscous or bulgur wheat. It takes a little longer to cook (I tend to make it in advance), but it yields a delicious higher-protein, higher-fiber, lower-starch meal.

    C
    Catherine Davis

    Spelt Berries (certified organic)