Whole grains extend the range of flavors and textures in baking, but you need to know how to use them. Take spelt, for example. This grain goes back at least 7000 years, which means bakers have ...

Quick Whole Spelt Beer Bread (Makes one loaf) 3 ¼ cups whole spelt flour; 1 tablespoon baking powder; 1 ½ teaspoons salt; 2 tablespoons molasses, silan or honey; 1 ½ cups (340 ml) dark beer ...

Spelt is a whole grain that has been commercially grown in Europe for thousands of years. Until the Third Reich outlawed its cultivation to force farmers to grow higher-yielding wheat crops, spelt ...

Fortunately, spelt has reappeared on the food scene, appreciated as a nutrient-rich, nutty-flavored and versatile whole grain. Spelt is readily available on health food and specialty store shelves ...

Spelt, also known as dinkel wheat, is a light reddish-brown whole grain that dates back around 8,000 years. It was first ...

This is a general recipe for the brown wheat flours: whole wheat, spelt, or farro—the last two are older varieties of wheat that can be found in a health food store. Farro flour can be hard to ...

THE FOLKLORE Spelt enjoys a rich past as one of the most popular grains in ancient times. Yet, despite its role as a staple in ancient civilizations, and as a healer of illness in the Middle Ages, … ...

The flour is pale greyish-yellow, gritty, and has a sweetish, nutty flavour. This is the finely milled meal of spelt, an ancient variety of wheat and sub-species of common wheat.

The night before in a very large bowl combine all the dry ingredients. Make sure the bowl is large enough to allow for the batter to at least double in size. Add in the buttermilk, milk, butter ...

Whole grain bread has a dense whole wheat flour base and well as lots of grain and seeds. Look for “whole grain” in the ingredient list. Soy and linseed bread has the added benefit of healthy ...

The goal is to replace at least 50 percent of all flour used with whole grains, Chang says. “We’re taking a look at every item one-by-one and seeing how we can enhance and improve it,” she says.

After comparing 90 varieties of spelt with 9 varieties of modern, common wheat, a study by the UCO concluded that the marked heterogeneity characterizing the nutritional compounds of the different ...