Spelt and carrot bread

Spelt and carrot bread

 

What the hell is spelt? I used to ask myself the very same question only a year ago.

Spelt is something ideal for enterprising people - if looking for a new idea that's been tested by the ages, and I mean it, AAAAGES.

 

Spelt was an important staple in Europe from the Bronze Age to medieval times, now survives as a relict crop in Central Europe and has found a new market as a health food; is closely related to common wheat and is not suitable for people with coeliac disease. Some people with wheat allergy or wheat intolerance can tolerate spelt.

 

Spelt is becoming more and more popular not just for it good, nutty, taste. The grain is naturally high in fiber, and contain significantly more protein than wheat. Spelt is also higher in B complex vitamins, and both simple and complex carbohydrates.

 

Spelt has a tough hull, or husk, that makes it more difficult (and expensive) to process than modern wheat varieties. However, the husk, separated just before milling, not only protects the kernel, but helps retain nutrients and maintain freshness. Unlike wheat, spelt has retained many of its original traits and remains highly nutritious and full of flavor. Spelt's husk protects it from pollutants and insects and usually allows growers to avoid using pesticides.

What's not to love?

 

bread: wheat flour, spelt flour, water, carrot juice, sourdough levain, polenta (or semolina), salt, yeast, seeds (pumpkin or mix)