Bulk Herbs: Spelt berries - whole

The origin of spelt has been traced all the way back to the first cultivation’s of grain, around 500 BC. Today it has found its niche in the human food industry as a substitute for wheat or other gluten containing grains. Many who have allergic reactions to regular grains are able to consume spelt and still enjoy a diet with grain protein and soluble fiber. This grain is an excellent high-gluten substitute for those allergic to wheat, it can be substituted for wheat in pretty near every recipe. Chemical Free. GMO Free.

Spelt is a non-hybrid distant relative to present day wheat. Spelt's uniqueness is derived from its genetic makeup and nutrition profile. Spelt has high water solubility, so nutrients are easily absorbed by the body making it easy to digest. It is high in protein (significantly higher than wheat), higher in B complex vitamins, and spelt is high in both simple and complex carbohydrates. These complex carbohydrates are an important factor in blood clotting and stimulating the body's immune system. Spelt is a suberb fiber resource. Spelt's nutty flavor doesn't just taste good, it has so many other nutritional benefits that are amazingly good for you!

Spelt is more difficult to process than modern wheat varieties, making it a little more expensive to purchase. Spelt's husk protects it from pollutants and insects which allows growers to avoid using pesticides, unlike other grains. The husk needs to be mechanically separated from the kernal before milling (this is done after it is thrashed and harvested). The spelt is stored in good, low moisture conditions in order to protect the kernal, retain nutrients, and maintain freshness. Over decades, modern wheat has been drastically changed to be easier to grow and harvest. This in turn increases yields, maintains a high gluten content in the wheat to produce high-volume commercial baked goods. On the other hand, spelt has preserved many of its original traits and continues to remain highly nutritious and full of flavor. And spelt can make fantastic breads and delicious pastries

A note about gluten: Keep in mind that spelt does contain gluten. Gluten is made up of glutenin and gliadin molecules. Gluten provides elasticity to dough, which allows bread to rise. Even though spelt’s gluten is more fragile than other wheats, the bread produces fewer air pockets, it is well formed and maintains its flavorful taste.

Serve cooked spelt berries as a side dish substitute for rice or potatoes. As with all grains, before cooking spelt berries, rinse them thoroughly under running water. After rinsing, soak spelt in water for eight hours or overnight. Drain, rinse and then add three parts water to each one part spelt berries. Bring to a boil, then turn down the heat and simmer for about one hour.

What changes should you make when you add spelt to your dough mixtures for any baked good?

Baking with spelt is similar to baking with other flours, however, due to spelt's solubility, bakers often notice that a little less water is required. When using your favorite recipes, it is suggested that you use 3/4 of the liquid that you normally would use. More liquid can then be added until the look and feel of the batter is satisfactory.

Be sure you make note of what you do so you can repeat your successes

Spelt has fragile gluten meaning that the initial mix time (when water is first added to the flour) should be no more than 4 minutes - although 3 1/2 minutes is ideal. Once mixed, you can treat the dough as though it were made with regular wheat.

Store spelt grains in an airtight container in a cool, dry and dark place. Spelt flour should be kept in the refrigerator to best preserve its nutritional value.