Spelt (triticum spelta) is one of the oldest natural grains known to man. It was grown in Europe nine thousand years ago and is mentioned in the Old Testament. In Germany, spelt is called "dinkle". After losing favour to modern wheat, dinkle is again becoming popular in Germay, where farmers are having a hard time keeping up with demand!
In the 18th and 19th centuries, European emigrants treasured the seed and, realizing the importance of spelt in their diets, took it with their few important belongings to the United States and Canada. But large areas reserved for growing spelt dwindled in favour of the many varieties of hybridized wheat, which produced higher yields. Now the pendulum has swung back in the other direction, and university tests are being conducted to discover where soil and climate conditions are most favourable for a better yield, both to increase the availability of spelt and make an organic way of farming it desirable to farmers.
Spelt is a natural grain, not a hybrid like most of today's wheat. It grows in practically any soil and in any climate, without fertilizer, pesticides or insecticides, and with a minimum of care. Its hardiness is attributed to the natural construction of the grain itself. The kernel is tightly enclosed in a strong, hard hull which protects it from air pollutants - even radioactive fallout. Enhcased in this hull, the grain stores well and resists may diseases that typically affect other grain crops, but the hull must be removed before milling for consumption. This requires a special hulling machine that leaves the kernel intact; the vital substances in the inner kernel of spelt are not be milled away, as the bran and germ bud are removed from wheat.
At present there are two grades available: a baking grade for human consumption and a feed grade fed, particularly, to laying hens to increase egg production, and to race horses to give them the untiring strength and magnificent appearance they need.
Spelt can be substituted for wheat in any recipe, with the same results in texture and taste. Many people who cannot tolerate wheat can eat spelt; but check with your doctor first. Spelt looks and cooks like wheat, but is softer and redder in colour. Spelt (along with Kamut®) flour may be the easiest to cook with because you can adapt your favourite wheat recipes. When you substitute spelt for wheat flour, you'll need to make a little adjustment in the liquid-to-dry ingredient ratio; start by using only three-quarters of the liquid called for.
....................................................
// -- -- - -- - -- - -- - -- - -- - -- - -- - -- -- \\
|| Average Nutritional Values for WHEAT and SPELT ||
\\ //
|| Approximate values WHEAT SPELT ||
// \\
|| Food Energy (Calories per 100g) 335 382 ||
\\ //
|| Protein 12.3% 14.2% ||
// Total lipid (fat) 2.0% 2.9% \\
|| Total Carbohydrates 72.7% 74.5% ||
\\ Ash 1.6% 1.7% //
|| ||
// Minerals (mg per 100g): \\
|| ||
\\ Calcium 43.7 38.0 //
|| Potassium 481.0 385.0 ||
// Iron 3.3 4.2 \\
|| Managanese 2.4 2.9 ||
\\ Copper 0.44 0.62 //
|| Zinc 3.4 3.4 ||
// \\
|| Vitamins (mg per 100g): ||
\\ //
|| Thiamin 0.57 0.65 ||
// Riboflavin 0.12 0.12 \\
|| Niacin 4.30 8.46 ||
\\ //
|| Vitamin A (IU) 0 41.0 ||
\\_ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _//
\.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-./
Folklore has it that back in the tenth century there was a young girl called Hildegard nursing the sick. Hildegard would care and pray for her charges, but she had no medical training. She claimed to have had a vision in which God told her to feed her charges spelt, vegetables and fruits. She obeyed. Soon 'terminal' patients were recovering. The church, in recognition of her healing, later declared her a saint.
Recipe for Wheat-free, Yeast-free, Spelt Bread
Makes Two Loaves
«««
Ingredients
Method
Jackie's Health & Diet Club Home Page