Spelt

Épeautre

What it is

An ancient wheat that fell out of use because its tough husk has to be removed in a separate milling step — pure inefficiency in an industrial age. Hildegard of Bingen wrote about it in the twelfth century and it came back on her reputation.

In the kitchen

It has gluten, but a fragile kind. Knead it less than wheat and stop as soon as the dough comes together.

Goes with

Honey Walnut Button mushroom Butter Thyme Comté Onion Hazelnut

Same species

Bulgur Couscous Einkorn Emmer wheat Wholemeal flour T45 flour

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