Spelt, one of the “Ancient Grains” – these originate in the Middle / Near East, was a staple crop in Europe through to the end of the Middle Ages. It is a hybrid produced from wheat and Middle Eastern grasses appearing before common bread wheat in that region. Spelt gets shout outs in the old testament and Greek mythology with evidence of it having been grown in the Caucasus, Northeast of the Black Sea. Spelt flour, which contains enough gluten it can be used on its own, generates a sourdough loaf that is tasty and hearty.
Additional Resources
- What is Spelt?– The Spruce Eats
- What is Spelt? – Nature’s Legacy
- What is Spelt? – The Spelt Baker