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5 Reasons to Switch to Spelt

Taunton Farmers Market

A decade ago if I suggested using spelt, most people would have looked blank while they wondered why I was using such bad grammar in the context of a language discussion. These days, we know spelt is a type of flour. While a lot of foodies advocate it, us average Joes might not know all that much about it.

BreadFirst, the background. Spelt is part of the wheat genus – meaning it’s in the same family as common wheat, but it is a species apart. It is an ancient grain whose origins go back 9000 years. Carbonated grains have been discovered in stone-age sites in Britain and throughout Europe. It continued being cultivated in central Europe and the Middle East until the 19th Century. Records from a region in Germany in 1850 show that spelt made up 94% of cereal acreage compared to only 5% wheat. Modern farming techniques caused…

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By Martine Lillycrop

Self-published writer of High Tide in the City and 2nd Life of Bethany Sweet. Staff writer on Writers Anon Taunton and (bizarrely) a vegan caterer who makes cheese from all kinds of weird stuff.

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