Spelt – a protein-rich grain
Spelt (dinkel wheat or hulled wheat) is a species of wheat which has been cultivated since 5000 B.C. in the Middle East and Europe. Spelt was replaced by wheat and durum wheat by the 19th century but it has regained its popularity in recent decades, especially in Central Europe and Northern Spain.
Spelt endures pests better than regular wheat and requires less fertilizer which is why it is more suitable for organic farming. Spelt also has lots of fibers and more protein than normal wheat, approximately 13-18 g / 100 g. Spelt also contains lots of vitamin B and various minerals, such as manganese, phosphorus and niacin. Spelt contains gluten so it is not suitable for people with coeliac disease.
Spelt is a versatile grain. It is used to make flours, flakes, crackers, pasta, porridge, liquorice and kama, a Finnish finely milled flour mixture. Spelt is also used for brewing beers and even vodka. The taste of spelt resembles the taste of wheat, only that it’s a bit sweeter and nuttier. Spelt it therefore excellent for baking.