THIS MONTH WE LOVE
Spelt, also known as dinkel wheat or hulled wheat, is an ancient grain that’s native to Iran and parts of Europe. One of the first species of wheat used to make bread, it contains high levels of fibre, protein, vitamins and minerals. It’s also low in gluten, which makes it easy to digest.
When ground to a flour, spelt can be used to make breads and bakes, although its low gluten content means bread dough requires more kneading (the end result will also be a bit denser than other types of bread). It’s also important to note that spelt flour is more water absorbent than wheat flour, so, take care when substituting it one-to-one in a recipe.
Also sold as whole berries, spelt’s nutty taste makes it perfect for adding flavour to a variety of dishes – the berries can be boiled and served as a side dish or added to soups and salads for extra texture and fibre.
SPELT BREAD WITH MUSTARD, SAGE, GRUYÈRE AND SPRING-ONION FILLING