Spelt: The Return of an Ancient Grain

Unlike present day wheat, spelt has:

• A hard husk that keeps the kernel fresh until extracted during final processing. Further, the husk protects the kernel from insects and pollutants, thus making it an ideal product to be grown organically. However the removal of the husk, adds another step in the final processing of spelt, thereby, making it more costly to process than modern hybrids of wheat.

• More complex vitamin B than modern wheat. In particular, it contains Vitamins B1 (thiamin), B2 (riboflavin) and B3 (niacin).

• A very high level of manganese. Manganese is important to the function of the central nervous system, to bone growth, and to reproduction. It also helps the body metabolize cholesterol, carbohydrates, and amino acids. The combination of the complex vitamin B's and manganese is a good combatant of migraine headaches, atherosclerosis, and diabetes.

• 15-21% more water soluble proteins. Water-soluble proteins are easier to digest. They help In manufacturing needed substances to maintain body functions and in increasing the body's efficiency to produce energy to power the body.

• More complex carbohydrates than modern wheat. Complex carbohydrates are the starches and cellulose the body needs to function properly. The starches provide energy to power the body. Cellulose provides fiber which keeps stool soft, and it speeds the movement of waste through the colon. This helps to prevent colon cancer. Spelt also contains special carbohydrates that are important to clotting blood and to stimulating the immune system.

• phosphorus, magnesium and copper essential elements of life.

• Less gluten than modern wheat. Gluten is the substance that holds bread together, and causes little bubbles or pockets of air to form in the final product. Less gluten renders spelt milder than modern hybrids. People, allergic to gluten, tolerate spelt better than wheat, as is evident by having less skin rashes and experiencing decreased feelings of bloating.

On the lighter side, spelt has a nutty sweeter taste that is milder than present day wheat. A simple preparation that is a delight, and at the same time, an energy-boosting treat, is a grilled cheese sandwich of spelt bread and low calorie cheese.

Modern Spelt History

The history of spelt is unresolved. It points to Europe and the Near East as possible places of origin. From the Bronze Age to Middle Ages, spelt has been an important wheat species in parts of Europe. As immigrant moved through Europe, spelt worked its way throughout the continent.

During the 19th century, European immigration introduced spelt into the United States. By early 20th century, farmers abandoned spelt, and pursued the modern hybrids to get greater productivity, higher yields per acre, less steps in processing to the final product and greater gluten content to satisfy commercial bakers.

Recently, spelt began to regain its popularity as a wheat alternative in health food markets. In 1986, a spelt hybrid was introduced in Ohio having a 25% increased in yield per acre. This is a step towards the ancient grain gaining more competitive yields against modern hybrids.

Present Usages

Spelt continues to be popular in European cultures. In Italy, it is called Farro and its flour is used in pasta production, in soups and in making other baked goods. In Germany, it is called Dinkel. There, spelt kernels are used as a breakfast cereal and in the beer making process. Austrians also use it in beer making. For those, who love to bake, spelt can replace wheat in muffin, cookie, cake, pasta and bread recipes and it requires ¼less water than traditional wheat recipes.

Spelt Ancient History

Spelt is mentioned in the Bible as one of the original seven grains.

Exodus 9:32 (NIV)
The wheat and spelt, however, were not destroyed,
because they ripen later.

Isaiah 28:25 (NIV)
When he has leveled the surface,
does he not sow caraway and scatter cummin?
Does he not plant wheat in its place,
barley in its plot,
and spelt in its field?

Ezekiel 4:9 (NIV)
Take wheat and barley, beans and lentils, millet and spelt;
put them in a storage jar and use them to make bread for yourself.
You are to eat it during the 390 days you lie on your side.

The earliest archaeological evidence of spelt is from the fifth millennium BC in Transcaucasia, north of the Black Sea. However, the most abundant and best-documented archaeological evidence of spelt is in Europe.

Modern Science and Spelt

DNA analysis confirms spelt is a hybrid of the ancient emmer wheat and wild goat grass. But, spelt can evolve from other hybridizations of emmer wheat. Thus, some scholars believe the Biblical references actually refer to emmer wheat.