So, let’s be brutally honest here. Among non-health-nuts (come on, you know your not-so-healthy friends call you that behind your back!), any mention of whole grains is likely to elicit a groan, a grimace, or maybe even a temper tantrum. Even among the healthiest of us (except for those who eschew grains altogether), we are forced to admit that in our SAD culture, the taste for whole-grain foods is an acquired one.
It’s true! Whole wheat breads and pastries can be slightly bitter in taste, and are almost always heavier in texture. If you want a really good croissant… it’s gotta be white flour, right? Let’s not kid ourselves now and pretend that whole wheat can make anything even close.
However, we also acknowledge the generally established truth that whole grains are much better for us than refined grains, and for lots of good reasons. Therefore we force ourselves to adopt the taste of whole grains and satisfy ourselves with occasionally less-than baked goods.
Well, I happen to think there is an alternative to this forced consumption of whole wheat, and that alternative is spelt.
Why Spelt?
I’ve waxed eloquent about spelt before , but let me sum up here:
- Whole spelt tastes better than whole wheat. Period. I’ve been working through 50 pounds of hard white wheat berries for the past 6 months, and let me tell you - the difference between my sourdough bread made from the fresh ground wheatt flour and that made with the fresh ground spelt flour is the difference between edible and delicious. Clearly, this is all a matter of opinion, but my DH happens to agree, so that’s at least two of us! The loaves made with spelt are lighter in both taste and texture than those made with wheat. Everything else is exactly the same; the only difference is the type of grain used.
- Spelt is just as easy to use as wheat. Many other alternative grains require adjustments of one kind or another when cooking, but I generally use spelt on a 1:1 ratio in all my recipes, and it usually turns out just fine. There have been a few times when I’ve had to add a little additional spelt to get just the right texture, but for the most part, if the recipe calls for a cup of flour, I use a cup of spelt flour.
- In fact, spelt might be a little easier than wheat. When it comes to baking bread, spelt kneads a little more quickly than wheat does. Even knowing that, I was still surprised when my spelt bread dough was done kneading in my KitchenAid significantly sooner than my usual wheat-based dough. It kind of caught me off guard, to be honest, but it was a pleasant surprise! (Hence, one needs to remember not to OVER-knead when using spelt flour.)
- Since it is more water-soluble, spelt is easier to digest than wheat.
- Spelt is older than wheat. Way older. Unlike wheat, which has been hybridized over the years to be a very different grain from what it started out, spelt hasn’t changed since it was first cultivated thousands of years ago. I like things that have stood the test of time. Classics, they’re called, and they’re always good. You can read more about spelt here.
Spelt Recipes
I have a few tried and true spelt recipes here on the blog if you’re curious:
- Spelt Birthday Cake (which I will be making again very soon here!)
- Vegan Spelt Chocolate Chip Cookies
- Grandma’s Biscuits
- Spelt Pizza Crust
Vita-Spelt
I was recently privileged to sample a few high-quality spelt products made by Vita-Spelt, a well-established producer of all things spelt, and one of the companies that helped re-introduce it to the American public. I love Vita-Spelt’s passion for spelt, and the way they make it accessible to all of us.
- PASTA: Spelt flour pasta is way yummier than whole-wheat pasta (although if I’m going to be 100% honest, it’s probably not *quite* as yummy as white-flour pasta, which most of us grew up with). Dinner guests will definitely find it more enjoyable than most whole-grain pastas available out there these days. It cooks up a little faster, too, which is a great time-saver. I tried Vita-Spelt’s whole spelt rotini, spaghetti, and macaroni noodles, and they were all fabulous!
- SPELT BERRIES: In a word, awesome! If you have a grain mill, definitely try the whole grain spelt and see how it compares to wheat berries. Even if you don’t have a grain mill, the whole grain is delicious when cooked just like pasta and served in a whole-grain salad or pilaf.
- SPELT FLOUR: The spelt flour was convenient and easy to use when I didn’t have time to grind up the berries. It was slightly darker in color than the freshly ground flour, but it worked just as well, and it’s a great option for anyone who doesn’t have a grain mill.
Win Some Spelt Products to Try For Yourself
Thanks to the generous folks at Vita-Spelt, one of my readers will win a case of spelt berries and flour to try for yourself! Whaddya think about that? Awesome, yes? Just fill out the Rafflecopter below for your chance to win and see if you like spelt as much as I do. (I know you will!) This contest is only open in the United States, and closes at midnight on Tuesday, October 1. Winner will be notified by email, and will have 3 days to respond, or another winner will be chosen.
a Rafflecopter giveaway
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