Spelt is an ancient wheat variety that took root in the Fertile Crescent about 9000 years ago. It is consumed on a large scale in Europe, carrying the name of ‘dinkel’ in Germany, and ‘farro’ in Italy. While it is richer in protein than most used wheat varieties, the nature of the protein causes less gluten formation while making the dough. Spelt is known for its health benefits. Many people with an allergy or intolerance for wheat, are able to enjoy bread made of spelt flour. However, what has most of all made me a fan of spelt, is the soft and nutty flavour it produces.
Approximately 30% higher in thiamine (vitamin B1)
Approximately 25% higher in B6
Approximately 45% higher in vitamin E
Higher in unsaturated fatty acids (especially linolenic- and linoleic acid) that are important for the regeneration of nerve cells.
It is more easily soluble in water, making it more easy to digest, with a better absorption of nutrients.
Approximately 10-25% higher in protein, which promotes fitness strength, muscle enlargement, and stamina.
Many endurance athletes believe that spelt is priceless during training.
It has a higher percentage amino acids.
It has a higher percentage of L-tryptophan which, in turn, increased the production of serotonin.
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