Spelt

[fiat_knox]

Spelt

This grain is known by its Linnaean taxonomic nomenclature, Triticum aestivum var. spelta. Originated in Iran, between 8,000 and 9,000 years ago. Used as a feed grain for animals, but it's gained a lot of interest as a human grain food because of its high protein and nutrition content, and its nutty flavour.

I had spelt bread this evening. Mum and Dad, too. It came in this large, round, crusty brown seeded loaf with a soft, light, fluffy interior.

It. Was. Amazing.

Thing is, now we've tried it I can tell the folks that, in all likelihood, we have tasted a foodstuff that nobody else in our entire family, as far back as records begin, has ever eaten.

I do love bringing new experiences into the house for the folks sometimes. :)

Comments

[lemuria.livejournal.com]

It's odd how nobody in the UK seems to eat it! It's very common in Germany and I always miss it when I come back here.

I love spelt

[karlyn255.livejournal.com]

I have bought the flour and bread. The bread is exceptional as toast. So much more flavoriful than Whole wheat. We get it from a shore called Whole foods. Along with almond milk, rice milk and hemp milk. All are great.