What is Spelt?
Spelt is a type of winter wheat considered to be an ancient grain. It has not been bred like the wheat we know today for high yields and winter tolerance therefore yields are often smaller and in this part of the country it often kills out some over winter, these factors are part of the reason spelt is more costly than other wheat.
Spelt also has a hull on it that must first be removed before the grain can be ground to flour, this hull acts as a protective coat.
Spelt is reported to have higher nutritional value than other wheat and has a delicious nutty flavour. Spelt can be used in all of your baking replacing whole wheat in any of your recipes.
Note: Spelt is a little moister than whole wheat so decrease the liquids in your recipe by a small amount.
