Spelt is Elite

Spelt is elite. If you have ever tasted the nutty, slightly sweet flavor of a freshly toasted spelt roll you know what I am talking about. I am hungry just thinking about its mad flava. This is why spelt is being rediscovered these days. It actually has a superior flavor to common bread wheats, and it was the most popular grain in the U.S. until early last century. It fell out of flavor due mass agricultural practices because it needs to be dehulled and has a lower grain yield. Yet spelt (Triticum spelta) actually hardier than wheat and does not require fertilizers, so it is more amenable to organic farming. In other words — this grain has got it going on! You can find spelt rolls, loaves and pancake mix out there. :: Spelt [by Justin Thomas]