Why Spelt?
1. Spelt is a whole grain that you can mill into flour (or buy the flour if you don't own a mill), or cook like rice. How very versatile.
2. The gluten in spelt is easier to digest and most gluten-sensitive people can tolerate it.
3. It's the best choice when wanting to make whole grain sourdough bread because the gluten easily breaks down during the fermentation process.
4. It retains nearly all of it's nutritional value after processing, rending higher levels of proteins and minerals.
5. Spelt is a great source of dietary fiber, thiamine, niacin, iron and potassium.
6. It is easily substituted for regular flour, cup for cup.
7. Spelt is very light and more pleasing to the palette that is used to white, all-purpose flour.
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This is a contributing post to Simple Lives Thursday &
Hmmm...I'm going to give it a try. Thanks for your post! -shannon
ReplyDeleteWill you share your bread recipe? Where did you get the starter?
ReplyDeleteI love spelt, I do agree that it is tastier! "Dinkel" (spelt) is very popular in Germany, and I've discovered spelt coffee, naturally decaf. I tried looking up an English recipe online to make myself - have you tried roasting spelt? Here's a web page (scroll to bottom). http://www.babsbakery.com/free.html
ReplyDeleteHave fun, Shannon! :)
ReplyDeleteNancy, I've been meaning to post the sourdough recipe. it's coming! :) I got the starter from King Arthur flour.
Holly, I've heard of making coffee from it but haven't tried it yet. Thanks for the link! Love you!
Thanks for the info! I used spelt in my breads before but this convinced me to go back to use more spelt!
ReplyDeleteYou inspired me a couple months ago to give my wheat a break and try spelt. Yesterday I made a Spelt Pizza Crust and it was sooo yummy! Thank you for the inspiration. I really am loving spelt these days.
ReplyDeletei will try it:) looking forward to your sour dough recipe.
ReplyDeleteI have only used spelt flour once without much success, but I think that was the fault of the recipe, not the spelt! Thanks for your post, it has given me the encouragement to give spelt flour another try!
ReplyDeleteI've been eating spelt instead of wheat for years due to a sensitivity to wheat, but I had no idea it was such a great choice for sourdough, which I'm going to try for the first time soon - good to know!
ReplyDeleteWhere do you get your spelt berries?
ReplyDeleteI get them thru www.azurestandard.com
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