Advertisement
Spelt
Appears in
By Kim Boyce
Published 2010
Spelt is a grain with footprints in the Stone Age and fingerprints in the Old Testament, where it survived the plagues of Exodus for the simple reason that its season was later than that of flax and barley.
Ground to flour, it looks and acts like a milder version of the wheat flour to which it’s closely related. Spelt has a slightly tart aroma but no trace of the bitterness that can come with many whole-wheat flours. It’s also distinctly sweet.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
In this section
Advertisement
Advertisement
The licensor does not allow printing of this title