Spelt grain has been cultivated since around 5000 BC, originally in Iran, though it only found its way to the United States in the 1890s. It is popular among organic farmers because it requires fewer fertilizers than conventional wheat. Spelt has a taste very similar to wheat—slightly sweet and nutty. It’s a good source of magnesium (61mg per serving), iron (2mg), phosphorus (180mg), zinc (1.48mg), thiamin (.164mg) and is an excellent source of copper and niacin.
Making Flour from Organic Spelt
Spelt flour can be used for a variety of recipes and ground at the full range of coarseness settings on the Lee Household Flour Mill. Pour the grains into the hopper, select your desired coarseness and mill until the hopper is empty.
Cooking with Organic Spelt Grain
Bring three cups of water and one cup of Spelt to a boil. Cover, reduce heat and simmer for sixty minutes or until grains are tender. Once done, drain any excess water and enjoy.