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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.
I have just received my second order of various kinds of berries from Barton Mills and they are perfectly clean and beautiful.
Very clean
Trying to transition from white flour and these spelt berries made some really good sourdough sandwich 🥪 bread. I had to mill the berries first of course.
Like the best bread I’ve had in awhile!!
I used a combination of the Spelt and a soft white wheat to make a pumpkin bread that was moist with a tender crumb. I really enjoyed it. Will be using it in Ezekiel Bread soon.
I have just received my second order of various kinds of berries from Barton Mills and they are perfectly clean and beautiful.
Very clean
Trying to transition from white flour and these spelt berries made some really good sourdough sandwich 🥪 bread. I had to mill the berries first of course.
Like the best bread I’ve had in awhile!!
I used a combination of the Spelt and a soft white wheat to make a pumpkin bread that was moist with a tender crumb. I really enjoyed it. Will be using it in Ezekiel Bread soon.