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Food & Home - - Contents - RECIPE, STYLING AND PHO­TO­GRAPH BY KATE­LYN AL­LE­GRA AS­SISTED BY CAS­SAN­DRA UP­TON IL­LUS­TRA­TION BY SARAH-JANE WIL­LIAMS

Spelt flour

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

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