SPELT - Kosher

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SPELT - Kosher

SPE-10

Description:

Spelt was an important wheat species in parts of Europe from the Bronze Age to medieval times. Spelt is a distant cousin to wheat and was grown in the ancient near east over 9000 years ago. Currently, with the nation's attention on better nutrition, Spelt is finding renewed popularity with American consumers. Known as “Dinkle” and “Farrow”, Spelt has superior qualities to Wheat. Spelt is sometimes used as an alternative grain for sufferers of wheat intolerance and mild gluten intolerance. Spelt is a rice-shaped grain that is shiny and dark tan and when cooked it offers a sweet, buttery and nutty flavor with a firm chewy texture. Spelt can cook in less liquid and in less time than wheat and is more easily digested. When baking Spelt, use about 25% less water and remember that mix times may not exceed 4-1/2 minutes at medium speed or the Gluten will break down and your loaf will not rise.

Ingredient Statement:

Spelt. (Contains Wheat, Gluten)

Spelt can be marinated with salad dressing, added to soups or stews as a flavor enhancer, or substituted for rice in most dishes

Recommended Preparation Instructions:

Soak spelt overnight in water.  Rinse and add 1 cup of Spelt to 2½ cups of water.  Bring to a boil, reduce heat and simmer for 50 minutes.  To cook Spelt that has not been soaked, simmer for 90 minutes.

One cup dry yields 2 cups cooked.