Wednesday, December 2, 2009


I experimented with spelt flour this morning. I'd like to incorporate it more into my cooking/baking. I did some reading before using it and it doesn't rise like regular white flour (it's more soluble) so to use less liquid. When my pancake recipe called for 1 cup of milk, I used 3/4c and I could have still gotten away with less. They weren't "big, fluffy" pancakes, but they were definitely still good (also made with cane sugar and vanilla from the Dominican Republic). I've included a picture (sorry, terrible quality. I wasn't bringing out the regular camera, so I used my phone, which was handy and nearby).

Spelt, by nutritional standards, has higher protein levels than regular white wheat varieties. It's also richer in B vitamins and fiber. They say the carbohydrates in spelt are helpful in enhancing the immune system (something we can always use) and helps to clot blood. It's been around for thousands of years; believed to be started in the Eastern Europe/Southwest Asia border. It became much more popular in Europe around 2500 B.C., then common in Britain around 500 B.C. It came to the United States late, around the 1890's but was replaced by bread wheat in the 20th century. Organic farmers are helping it make a comeback today due to its nutritional content.

Have you used spelt before? What were your results?


Bix said...

I'll be honest - never tried it. I wonder if I can find some whole spelt and try to sprout it. Spelt sprouts.

Perovskia said...

Heh, I would like to see the spelt sprouts and see if they behave the same as regular wheat.

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