Whole Dinkel / Spelt Grain
Whole spelt (or dinkel) grains are the intact kernels of the ancient spelt variety, a close relative of wheat. These grains retain their outer bran, germ, and endosperm, making them highly nutritious and rich in fibre, protein, vitamins (such as B-complex), and minerals like magnesium and phosphorus. Spelt grains have a slightly nutty, sweet flavour and a chewy texture when cooked.
They are versatile and can be used in a variety of dishes, such as salads, soups, and stews, or as a hearty alternative to rice or quinoa. Spelt grains can also be soaked and sprouted for added nutritional benefits or ground into flour for baking breads, pastries, and pasta. Their robust flavour and nutritional profile make them a popular choice in both traditional and modern recipes.
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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 It was previously widely grown in Europe but due to its low yield and difficult growing characteristics it has mostly been replaced by modern wheat.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.