Spelt is the most recent of the three oldest domesticated wheats (only about 7,000 years old) and is also a hulled wheat like its other old friends which means that an additional process is required after thrashing to remove the hulls. These wheats are sold for seed with the hulls on as dehulling damages a certain percentage of the wheat kernels and therefore can reduce germination. In Italy, Emmer has always been widely grown and used for making pasta, but in North America, Spelt was often the most widely available ancient wheat. It makes a lovely bread but often heavier than what North Americans are used to, and therefore that needs to be taken into account to modify the baking technique, or just be prepared for a heavier bread, as heavier breads are nicer anyway!
Spelt has long (up to 6”) slim heads which break easily. Plants and heads bend over when ripe. Until recently, we had only been growing Spring Spelt.Grains/Cereals / Wheat / Spelt
Spelt has long (up to 6”) slim heads which break easily. Plants and heads bend over when ripe. Late in the fall of 2010, Jim seeded a Fall Spelt. It came up perfectly the following spring and produced a good crop.Grains/Cereals / Wheat / Spelt