Kibbled Dinkel / Spelt
Kibbled Dinkel (spelt) is a form of cracked spelt grain, where whole spelt kernels are coarsely crushed to create small, irregular pieces. This process retains the nutritional value of the whole grain, including fibre, protein, and essential vitamins. Kibbled spelt has a slightly nutty flavour and a chewy texture, making it a versatile ingredient in various dishes.
It can be used in a variety of ways, such as in soups, stews, salads, or as a side dish similar to rice or couscous. Kibbled spelt can also be added to baked goods like bread and crackers for added texture and a hearty, rustic appeal. It is a great option for people seeking a nutritious, whole grain alternative in their meals while enjoying the benefits of spelt's easier digestibility compared to modern wheat.
Order
Dinkel / Spelt
Dinkel (triticum spelta) has been grown on the farm for some 20 years, in fact Milmore Downs pioneered this crop and its demanding processing requirements. The old variety used ensures excellent quality. As an ancient grain it relates to wheat. It was previously widely grown in Europe but due to its low yield and difficult growing characteristics it has mostly been replaced by modern wheat.
Although Dinkel contains as much gluten as wheat its gluten (protein) molecule has a different composition, which is why many people who are allergic to wheat can eat Dinkel. If you have a wheat allergy though you may or may not be able to eat Dinkel. Just try a small amount first.
Dinkel flour is a wonderful easily digestible product having a pleasant nutty taste. It can be used for bread but also for the full range of baking (cakes and biscuits, scones, pizza bases...) in exactly the same way as ordinary wheat flour though the bread dough may take longer to rise.
Flakes need to breath, please open bags directly after you got them.
All spelt / Dinkel products are BioGro* certified.