Latin Name: Triticum Spelta
Description
This hardy grain originated in South West Asia and was grown in Europe more than 9,000 years ago. Spelt was mentioned in the Old Testament and was popularized in early medieval Europe. After the 19th century, spelt was more or less forgotten. Today it is enjoying a well-deserved revival and is increasingly used as an alternative to wheat.
The common hard red spring, winter wheat, and soft wheat varieties are originally derived from spelt (and kamut). Wheat is a highly industrialized crop, bred for ease of growth and harvest. As such, it has lost a number of beneficial qualities of its ancestors.
Spelt is a very hard grain and can be grown without fertilizers, fungicides, insecticides, and pesticides and survives difficult winters. It looks similar to wheat and has a reddish colour. Spelt contains complex carbohydrates, protein, potassium, niacin, and other vitamins and minerals in small amounts.
Spelt is used to make bread, cereals, cookies, muffins, "oatmeal", pasta, pretzels, and other baked goods. Spelt flour can be substituted in any bread, muffin, pancake, or pasta recipe calling for wheat. Coarsely-ground spelt is ideal for hot cereal and cooked spelt kernels can substitute for rice.
This grain is available in a variety of forms in most health or natural food stores.
Cooked Spelt
(Makes 3 Cups)
Ingredients:
1 cup spelt kernels / berries
2 cups water
- Bring water to a boil in 1 1/2 or 2 quart (2 to 3 litre) saucepan.
- Add spelt kernels
- Reduce heat and simmer, covered, for 1 1/2 hours or until water is absorbed.
- Stir lightly to fluff and salt to taste, if desired.
- Let stand 5 minutes
Spelt Bread
(Makes One Loaf)
Ingredients:
3 1/2 cups organic spelt flour
1 1/8 cups luke warm water
2 tbsp. cold-pressed vegetable oil
1 1/2 tsp. salt
1 tbsp. instant yeast
1 tsp. sugar
- Combine flour, salt, yeast, and sugar in a large bowl. Mix well.
- Add lukewarm water to flour mix. Knead by hand to make soft dough or use an electric bread mixer and beat until smooth.
- Place dough in a greased bowl and let double in size in a warm place, approximately 35 to 40 minutes.
- Lightly dust bread board with flour. Turn dough on to board and press down. Shape into a loaf and place in greased 9x5x3 inch bread pan. Cover with cheese cloth and let rise for 25 to 30 minutes.
- Preheat over to 400ºF. Place one cup of water in over with bread. Bake for 30 minutes.
- Remove from oven. Brush top of loaf with water. Let cool
Ailments / Situations Where Used
Spelt may be appropriate for those with wheat and gluten allergies or sensitivities. It does contain gluten, but at lower levels compared to wheat. The gluten quality is also quite different from that of hard wheat used for making bread. Many people who cannot tolerate wheat can tolerate spelt.
It is recommended to consult with your nutritionist, naturopath, or other health practitioner to determine the appropriateness of this grain for your needs.
Source
Spelt grain.
Contraindications / Precautions / Warnings
If you have a gluten allergy, consult with your nutritionist, naturopath, or other health practitioner to determine the appropriateness of this grain for your needs. Spelt gluten is quite different from that of wheat and is often tolerable. You may need to introduce this grain slowly.
Ailment / Situation Listing
See also
Amaranth, Kamut, Millet, Quinoa, Rice, Wheat-free Breads
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