Spelt grain is a wheat variety that is very similar to modern bread wheat. Evidence of its use as far back as 6,000 BC has been discovered in the Near East and the Balkans. During the Bronze Age, it spread across Europe and is still grown in many parts of the world. The flavor of spelt is similar to that of bread wheat, but it is usually described as nuttier and sweeter. It also has a slightly different protein balance, which affects its baking performance when used as flour.
There are two ways to account for the genetic makeup of spelt grain. It’s been suggested that it’s a cross between emmer, another wheat relative, and goat grass by some experts. Some people think of this grain as a hybrid of emmer and bread wheat. These genetic combinations could have happened at different times and in different places.
Spelt has been a popular grain in Europe for centuries, regardless of its origin. It was brought to the United States by European immigrants in the late 1800s and was widely used until the 1920s, particularly among immigrant communities. Despite its waning popularity in later years, it was still grown and harvested in North America and Europe. Its popularity grew in the early twenty-first century, particularly as a wheat substitute for those who are allergic to regular wheat. Spelt grain is commonly sold commercially as flour, pasta, or whole grains for cooking and sprouting.
Because its husk is tougher and thicker than that of bread wheat, spelt grain has fallen out of favor in modern agriculture. This makes the husk more difficult to separate from the kernel than in modern wheat varieties. In addition, it produces a lower yield per acre than newer varieties. Spelt, on the other hand, has agricultural advantages in that it can be grown in poor soil with poor drainage or on sandy soils, and it requires less fertilizer than other wheat varieties.
Spelt flour is similar to wheat flour, but it requires more caution when baking with it. Because it is more soluble in liquids, spelt dough benefits from a resting period to allow the flour and liquid to settle. Spelt dough and batter are stickier and less likely to rise because of the gluten structure. The texture of baked goods made with spelt flour is denser and heavier than that of baked goods made with regular wheat flour.