Spelt, Whole

Spelt is a shiny, dark rice shaped grain. When cooked, Spelt has a texture reminiscent of rice, a sweet, nutty flavor and firm chewy texture. An ancient relative of Wheat, it was grown in the ancient near east over 9000 years ago. Very popular in Europe, it's recently coming to the attention of Americans. In Switzerland, Austria and Germany, it's called Dinkle and in Central Italy it's called Farro. Spelt has superior qualities to Wheat. It cooks in less liquid, in less time, and is m ore easily digested. Spelt is also often an option for individuals with Wheat allergies. Spelt does not bake like Wheat. When baking, mix times may not exceed 4-1/2 min. At medium speed or Gluten will break down and the loaf will not rise. When baking Spelt instead of Wheat use about 25% less water.

Suggested Use:
Spelt can be marinated with salad dressing as part of a first course. Add to soups and stews for an interesting, texture and flavor enhancer. Spelt can be substituted for rice in most dishes.