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

    Customer Reviews

    Based on 22 reviews
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    (21)
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    C
    Catherine Davis

    Spelt Berries (certified organic)

    K
    Karen Finston
    Whole Wheat Berries-Spelt

    First let me say that I have now purchased wheat berries from many sources. (We all know of the usual stores for online wheat) I come back to Barton Springs at this point because they have the cleanest wheat berry products out there. I love the flavor of every single product I have purchased from them. This particular review is for their Spelt. It’s WONDERFUL! I just made sour dough discard crackers as well as bagels with it. Absolutely superior! There is also piece of mind knowing where and by whom the product is being farmed. Thanks Barton Springs for providing outstanding products as well as customer service

    A
    ADAM BLEIBTREU
    Great addition to your bread

    I'm fortunate enough to mill my own flour. When I want to make a hearty, whole wheat sourdough Spelt is a key ingredient. These berries, when milled, provide great structure and more importantly outstanding flavor to my bread. I don't bake without them.

    G
    GiGi
    Banana bread with Spelt, Yum!

    Great product. Arrived quickly. My mill was delayed so I’ve only had time to make Banana Bread. Turned out very good. Thanks Barton Mills, I also enjoyed the Stone Milled Flour while I was waiting for my stone mill to arrive. So glad my daughter told me about Barton Springs Mill.

    D
    Donna C-S
    Love My Spelt!

    After many years of baking with spelt, knowing it was a good ancient grain, here on your site I learned even more good qualities of this grain! In the last sourdough bread I made (just yesterday!), I used mostly spelt, the last of my Eincorn and 100g of your all- purpose flour, and it’s one of the best breads I made yet!