What is spelt, and why is it a healthier choice than wheat in wholegrain and sourdough breads?Spelt (triticum spelta) is a grain in the same family as “modern” wheat (triticum aestivum). It can be ground into flour and used in a similar way to modern wheat.
An important advantage that spelt has over moden wheat is that is has a tougher husk. Whereas the husk on wheat falls off when it is harvested, the husk on spelt remains. This tough husk protects the delicate germ that spelt has, which is more water soluble than that of modern wheat.
Why is this important? A lot of people have trouble digesting modern wheat because of its gluten. Gluten is the gluey substance that holds bread together, and gives it the ability to have little bubbles or pockets of air. Spelt has gluten too, but because it is more water-soluble it is easier to digest than the gluten of modern wheat.
A lot of health problems arise when food is not easily assimilated into your body. There is a benefit to eating spelt instead of wheat, in part because it is easier to digest. In our business we have many customers who have problems eating wheat, but they regularly eat and digest spelt with ease.
We invite you to draw your own conclusions, and let us know what your own experiences are!
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