Editorial Reviews:
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Spelt (Triticum Aestivum Spelt) is a shiny, dark, rice-shaped grain. When cooked, Spelt has a texture reminiscent of rice and a sweet, nutty flavor. The texture is firm and chewy. An ancient relative of wheat, Spelt was grown in the ancient near east over 9,000 years ago. It is very popular in Europe and has recently caught the attention of Americans. In Switzerland, Austria and Germany it's called "Dinkle" and in central Italy it's called "Farro". Spelt has superior qualities to wheat. It cooks in less liquid, less time and is more easily digested. Spelt is also an option for individuals with wheat allergies, although it does not bake like wheat. When baking, mix times may not exceed 4-1/2 min at medium speed, or gluten will break down and the loaf will not rise. When baking Spelt instead of wheat, use about 25% less water.
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