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Spelt (Triticum spelta), also known as dinkel wheat [2] is a species of wheat. It is a relict crop, eaten in Central Europe and northern Spain. It is high in protein and may be considered a health food. Spelt was cultivated from the Neolithic period onwards. It was a staple food in parts of Europe from the Bronze Age to the Middle Ages.
Spelt is much more commonly grown in Germany, Austria and Switzerland. Confusion about the terminology for these three wheat varieties is generated by the difficult history in the taxonomy of wheat and by colloquial and regional uses of the term farro. For example, emmer grown in the Garfagnana region of Tuscany is locally known as farro. [4]
According to Dr Yehudah Felix, shifon is spelt. [8] The Talmud groups them into two varieties of wheat (hitah, kusmin) and three varieties of barley (seorah, shibolet shual, shifon). [9] Since European medieval times, Ashkenazi Orthodox Jewry accepts the five grains as wheat, barley, oats, rye and spelt. [10]
Wild cereals and other wild grasses in northern Israel. Ancient grains is a marketing term used to describe a category of grains and pseudocereals that are purported to have been minimally changed by selective breeding over recent millennia, as opposed to more widespread cereals such as corn, rice and modern varieties of wheat, which are the product of thousands of years of selective breeding.
Spelt, an ancient grain, is a hexaploid species of wheat. [22] Spelt dough needs less kneading than common wheat or durum wheat dough. [ citation needed ] Compared to hard-wheat flours, spelt flour has a relatively low (six to nine percent) protein count, just a little higher than pastry flour.
The Swabian "Seele" (lit., "soul") is a baguette-like white bread made from spelt with its origin in Upper Swabia. It is prepared from a very high-hydration dough from spelt flour, yeast, water, and salt, and formed into an elonged loaf and sprinkled with caraway seed and coarse salt. After baking, it is crispy on the outside and very light and ...
A loaf of Essene bread made from 70% sprouted rye, 30% whole-grain spelt. Essene bread is a simple form of sprouted grain bread made from sprouted wheat and prepared at a low temperature. Proponents of raw foods often eat it uncooked or slightly heated.
Spelt bread: Yeast bread Georgia Armenia: Made mainly with spelt flour or coarse meal. Sprouted bread: Sprouted Isle of Man: A type of bread made from sprouted whole grains: Taboon bread or Laffa Flatbread Turkey: Taboon is a wrap used in many cuisines. This type of flatbread is traditionally baked in a Tabun oven and eaten with different fillings.