Grain
Spelt
A tier
Spelt is the culinary and trade name for hulled heritage wheat from Triticum spelta, sold as berries, flakes, and flour with a sweet nutty loaf flavour and more fragile gluten than modern bread wheat. Often confused with farro in markets, true Spelt is a distinct hexaploid species with its own baking character and dehulling requirement. Bakers use Spelt for aromatic hearth breads, sandwich loaves with careful hydration, pasta, pancakes, and porridge; whole and cracked berries suit soups and salads. Soaked and fermented preparations improve digestibility perception for many bakers and yield open, fragrant sourdoughs when handled gently.
Also known as: Dinkel, Swiss mountain spelt, Spelt sold as farro grande, Organic British spelt
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Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Spelt emerged among early hulled wheats and spread through European prehistory.
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.
North American organic acreage expanded Spelt as a branded ancient-grain ingredient.
Artisan bakers standardised gentle mixing and shorter fermentation for commercial Spelt loaves.