Spelt grain adds a sweet and fluffy dimension to your bake along with nutty accents.
The grain is like barley – light, mild and without bitterness.
Light, fluffy and holds form well when cooked. Unlike heavier grains, it doesn’t weigh the mixture down.
Spelt grains have a high gluten content and they’re high in carbs and fibre. Additionally, spelt grain possesses both a high mineral content (magnesium, zinc and copper) and a high number of gliadins (a class of protein).
Spelt infused dough is typically soft with a low elasticity for working.
Origin and History
Evidence of spelt grain use can be traced back to 5000 BC (Greece). Archaeological discovery has recorded spelt found on a Neolithic site dated 2500–1700 BC, in central Europe. Spelt is said to have grown and spread quickly in popularity, across Europe, mainly during the Bronze age.
Spelt is known to be naturally high in fibre. This is great for helping to lower cholesterol. Furthermore, Spelt grain has a high iron content.
Storing the grain
Spelt grain is durable and will store at room temperature for up to 6 months. This period can be lengthened if freezing within an airtight container.
What can I use spelt grain with?
Spelt grain can be used to add flavour and texture to breads, pancakes, biscuits, pasta and cereals.
Forms of Spelt
Sprouted Spelt Flour
Other Spelt Names
Farro – Italian translation for hulled wheat (Spelt, Einkorn, Emmer)
The Mockmill Lino grain mills are made up of two models. Both are distinguishable by their motor. The 100 mill is capable of a 100G of fine flour per minute whereas the 200 is capable of 200G of fresh, fine flour per minute. The Lino 100 is a great mill for the starter miller and the Lino 200 would suit the more impatient, who want flour fast!
A UK produced spelt grain from Gilchesters. This organic spelt grain is suitable for home milling. Use as a wheat replacement or in combination with other wheat varieties. Packed full of fiber, protein, zinc and B vitamins.
Spelt is generally light and mild in taste.
Can improve and aid digestion.
Spelt is an ancient heritage grain.
for use in bread, risotto, pastries and cookies.
High mineral content.
The grain is organic and may contain traces of other seeds.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.