Spelt is a subspecies of common wheat that developed in the Fertile Crescent of the Middle East, where many staple crops, including emmer and einkorn, originated.
Spelt, or dinkel, has a long tradition in Germany, where, along with rye, it continues to be an important bread flour. Spelt was introduced in America in the 1890s. Spelt can be grown on poorly-drained, low-fertility soils, including sandy soils in the Midwest.
Spelt berries are slightly larger than wheat kernels, and retain their hulls when harvested. This means spelt needs dehulling before use.
Function: High in protein, spelt contains gluten and is used to make leavened breads. However, spelt flour will behave differently from bread wheat, so be sure to use a bread recipe developed specifically for it. In most other baking applications, spelt swaps easily for all-purpose wheat flour, so try it in your favorite cake, cookie, pancake, or muffin recipe. Spelt is also good to use as a whole grain in risottos, porridges, and grain salads.
Flavor profile: Earthy taste; nutty and subtly sweet with notes of honey.
Nutritional info: Rich in protein, B vitamins, fiber, and minerals.