What is Spelt?
Spelt, also known as dinkel or hulled wheat, was a staple food in Europe until medieval times. It has been revived through growth in organic farming as spelt requires fewer fertilisers than other wheat grains.
It has a sweet, nutty flavour and contains a range of vitamins and minerals including vitamin E, calcium, zinc and iron. Spelt contains gluten so is not suitable for coeliacs, however some with allergies to common wheat may find they can tolerate it.
Store the grains in a cool, dry place away from sunlight and in an airtight container.
How to cook spelt
The whole grain can be served as a substitute to rice. Rinse the grains, soak overnight, drain, rinse again and bring one part grain to three parts water to boil before simmering for about an hour until the grains are tender but chewy.
We also stock spelt flakes, which can be used to make porridge, muesli and granola. Spelt flour can be used instead of wheat flour in baking. Spelt pasta is also available.
Try a Spelt Salad for a hearty, healthy meal.
If baking's more your thing, this Seeded Spelt Bread is straightforward and delicious.
Real Foods How To Cook Guides