Spelt, also known as dinkel wheat, or hulled wheat, is an ancient species of wheat from the fifth millennium BC. Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and northern Spain and has found a new market as a health food. Spelt is sometimes considered a subspecies of the closely related species common wheat, in which case its botanical name is considered to be Triticum aestivum subsp. spelta. It is a hexaploid wheat, which means it has six sets of chromosomes.
Spelt contains about 57.9 percent carbohydrates, 17.0 percent protein and 3.0 percent fat, as well as dietary minerals and vitamins. As it contains a moderate amount of gluten, it is suitable for some baking. Because spelt contains gluten, it is not suitable for people with coeliac disease. In comparison to hard red winter wheat, spelt has a more soluble protein matrix characterized by a higher gliadin:glutenin ratio.
Spelt flour is becoming more easily available, being sold in British supermarkets for a number of years. Spelt bread is sold in health food shops and some bakeries in an increasing variety of types of loaf, similar in colour to light rye breads but usually with a slightly sweet and nutty flavour. Biscuits, crackers, and pretzels are also produced, but are more likely to be found in a specialty bakery or health food store than in a regular grocer's shop.
Spelt is one of the healthiest foods you can find. A gentle food for the whole digestive tract and a powerful agent to strengthen your immune system and your nerves. Spelt contains 62% carbohydrates, 8.8% fibre, 2.7% fat and 12% protein. However, the differences are in the quality of the elements. In traces, spelt protein contains the full spectrum of all essential fatty acids. Spelt is rich in silicate, which has a positive effect on concentration and mental power and also on the health of your skin and hair. Spelt contains more minerals and vitamins than the best wheat.
Spelt is protected from the elements by a hull which is firmly attached to the grain. The removal of this hull prior to milling is expensive, requires special machinery and gives us a 40% lower yield. This is the reason why spelt is more expensive and why it was nearly forgotten. However the unique nutritional quality and baking quality has made for a huge comeback of spelt and today many people prefer spelt to wheat. This spelt flour is a whole grade spelt flour, finely milled in a 3ft diameter stone mill. In this way all the goodness of spelt is maintained and you get a nutty flavour, so much appreciated in spelt.
Approximately 30% higher in Thiamin (Vitamin B1). Approximately 25% higher in B6. Approximately 45% higher in Vitamin E. Higher in unsaturated fatty acids (mainly Linol acid and Linoleen acid) which are important for regeneration of nerve cells. It is warming and supports good blood circulation. It is higher in water solubility, making it easier to digest and aiding in the nutrients being more easily absorbed by the body. Approximately 10-25% higher in protein…promoting fitness strength, muscle expansion and endurance. Many endurance athletes find spelt to be invaluable during training. It has a higher percentage of Amino Acids. It has a higher level of L-Tryptophan which in turn promotes and aids in the production of serotonin.
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