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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.