Grain
Spelt
Spelt is a hulled heritage wheat with a sweet, nutty loaf flavour and more fragile gluten than modern bread wheat. Used as whole berries, flour, and flakes, it makes aromatic breads, pastas, and porridges. Often confused with farro in trade, true spelt (Triticum spelta) is a distinct species with its own baking character.
Also known as: Dinkel, Dinkel, Dinkel, Épeautre
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Breeds, cuts & preparations
Variety
BadensonnenkornDinkelFranckenkornOberkulmer RotkornRed SpeltTriticum speltaWhite SpeltZollernspelz
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicFair TradeHeirloomLocally GrownNon-GMOOrganicRegenerativeSeasonalSingle OriginStone GroundWhole Grain
Preparation
BoiledCrackedDriedFermentedFlakedFlourFreshGritsGroundHulledMaltedMealParboiledPearledPolishedPowderRoastedRolledSoakedSproutedSteamedToastedWhole
CommonCharacteristic
AromaticEarthyMildNuttySoftSweetToastyWheaty
History
IR
Spelt emerged among early hulled wheats and spread through European prehistory.
DE
Medieval central Europe relied on spelt for bread in cooler, poorer soils.
Common wheat largely replaced spelt until organic and heritage movements revived it.
Specialty bakers and organic markets restored spelt flour and berries to wider retail.