What is Spelt, and why would I want to use it?

I'm assuming that you've heard a bit about spelt already - and you probably already know that it's been cultivated since Roman times and possibly a whole lot earlier, a kind of prototype of modern wheat. If you've done more than a smidgin of research, you'll also know that it's quite possible that spelt is actually a hybrid of wild goat grass and emmer wheat. So it has direct links to native species of grass - it's actually been around since before we figured out how to cultivate things. This makes it old, old, old. Deserves respect, the time of day and all that.
So I thought I would give it the respect it so rightfully deserves, and play with it a little now and again. I have to tell you that my heart really belongs to wheat, but I'm being won over by spelt. It's got a whole lot going for it on a number of levels. Apart from a mysterious and illustrious history, it's also a very good grain to make bread with. It has a sensational flavour, rises well, keeps well, and is suitable for people who have wheat intolerances to eat. This will make a whole lot of people who have had to eat naturopathic limbo foods very happy indeed, because this stuff really does the trick for diehard wheateaters like my good self. It has a type of protein which is more easily digested than wheat, and yet doesn't hide it's deliciousness at all. Bring it on, I say.

But wait, there's more! From the perspective of us bakers, spelt is great stuff. And there are a number of other reasons to invest some time into learning how to work with it. The first one is environmental. Spelt is extremely well suited to growing organically. Spelt is resistant to pests and diseases, and therefore requires less fertiliser and pesticides to make it grow.

The second is economic. While spelt grain doesn't yield the amount of flour that wheat does, a whole lot of work needs to be done to make spelt a good business proposition from a farmers and millers point of view. The best way of doing this is by consumers (us) embracing this ancient grain by using it regularly. This will encourage our resourceful farmers, millers and scientists to begin the process of evolving the best and most viable varieties and methods to grow, mill and distribute spelt. So let's do our bit! We have our collective health, the environment and our rural economies all as beneficiaries - so there does seem to be a few compelling reasons to make the odd loaf of spelt bread in our domestic kitchens!

There is a really good recipe for spelt bread on the site - have a look at Spelt Sourdough Recipe - try this one and you'll see how easy it is to change the world!

For a bit of technical information about spelt flours available in Australia, have a look at Spelt Flours, which tells you about the different grades commonly available, and what to expect when using them.