Spelt Wheat: A Resilient Ancient Grain

Spelt (Triticum spelta), often referred to as dinkel wheat, is a species of wheat that serves as a bridge between ancient agricultural practices and modern nutrition. A relict crop primarily found in Central Europe and northern Spain, spelt is highly valued for its high protein content and resilience. While it was once a staple of European diets from the Bronze Age through the Middle Ages, it has seen a modern resurgence as a health food in Australia and a preferred choice for artisanal baking worldwide.

Key Facts

• Botanical Status: A hexaploid wheat, likely a hybrid of bread wheat and emmer.
• Defining Feature: A hulled grain where the seed (caryopsis) remains encapsulated in its husk.
• Nutritional Strength: Rich in protein, manganese, phosphorus, and niacin.
• Agricultural Benefit: Requires less fertilizer than modern bread wheat, making it ideal for organic farming.
• Culinary Uses: Used to produce bread, pasta, beer, and "green grain" (Grünkern).

Botanical Description and Characteristics

Spelt is a large, stout grass closely resembling bread wheat. However, it possesses distinct physical traits: its flowering spike is more slender and tends to bend away from the vertical when ripe. The spike is roughly four-edged and features a brittle axis that shatters into segments upon maturity.

The most significant difference between spelt and common bread wheat is the husk. In spelt, the caryopsis—the botanical fruit where the seed wall is fused to the seed—remains fully enclosed in a protective husk.

Genetic Evolution and Hybridization

Spelt is a hexaploid, meaning it contains six sets of chromosomes. It originated from hybridization events, starting with a domesticated tetraploid wheat and the wild goat-grass Aegilops tauschii. Evidence suggests a second hybridization between bread wheat and emmer led to the development of European spelt.

Because of this genetic makeup, spelt is a vital resource for increasing the genetic diversity of modern bread wheat. Research on the Oberkulmer cultivar identified 40 alleles that could potentially increase crop yields, contributing traits such as larger grain size and longer fruiting spikes. Additionally, spelt carries the Pm5 gene, which provides resistance to powdery mildew.

Historical Cultivation

Cultivation of spelt dates back to approximately 5000 BCE, with early archaeological remains found in Transcaucasia and northern Iraq. By the later Neolithic period (2500–1700 BCE), it was established in Poland, Germany, and Denmark.

During the Iron Age (750–15 BCE), spelt became a dominant wheat type in Switzerland and southern Germany. It eventually spread to southern Britain, where it thrived in damp regions with heavy soils. By the 9th century CE, it was a major European crop, favored for its storage stability and the protective husks that allowed it to withstand cold climates.

In the United States, spelt was introduced in the 1890s. Although largely replaced by bread wheat in the 20th century, the organic farming movement revived interest in the grain due to its low fertilizer requirements. Today, the majority of U.S. spelt is grown in Ohio.

Nutritional Profile

Spelt is a nutrient-dense grain, providing a significant amount of energy and essential minerals. A 100-gram serving of uncooked spelt provides approximately 340 kilocalories and is particularly rich in manganese, phosphorus, and niacin.

Nutritional Value of Uncooked Spelt (per 100g)

Nutrient	Amount	% Daily Value (DV)
Energy	340 kcal	-
Protein	14.57 g	>20%
Carbohydrates	70.19 g	-
Dietary Fibre	10.7 g	-
Manganese	-	130%
Phosphorus	-	32%
Niacin (B3)	-	43%
Iron	-	25%

It is important to note that spelt contains gluten. While this makes it excellent for baking, it is unsuitable for individuals with celiac disease or other gluten-related disorders. Compared to hard red winter wheat, spelt has a higher gliadin-to-glutenin ratio, resulting in a more soluble protein matrix.

Culinary Applications and Products

Spelt is versatile in the kitchen and the brewery. In Germany and Austria, Dinkelbrot (spelt bread and rolls) is a common bakery staple. Unripe grains are dried to create Grünkern, known as "green grain." Beyond baking, spelt is used to make pasta, flakes, and specialty beers in Belgium and Bavaria. In the Netherlands, some jenever producers utilize spelt in their distillation process.

Frequently Asked Questions

Is spelt the same as farro?

Not necessarily. In English, "spelt" is sometimes used loosely to describe various hulled wheats. In Italy, the term farro can refer to emmer, spelt, or einkorn. Specifically, spelt is often called farro grande (large farro), while emmer is farro medio and einkorn is farro piccolo.

Can people with celiac disease eat spelt?

No. Spelt contains gluten, which triggers an immune response in people with celiac disease or gluten sensitivities.

Why is spelt better for organic farming?

Spelt is more resilient and requires less chemical fertilizer than modern bread wheat varieties, making it a sustainable choice for organic agricultural systems.

What is the difference between spelt and bread wheat?

Botanically, spelt is a hulled wheat, meaning the seed remains encased in a husk, whereas bread wheat is free-threshing. Spelt also has a different protein structure (higher gliadin to glutenin ratio) and a more slender flowering spike.

Where is most spelt grown in the United States?

As of 2022, the majority of spelt in the United States is grown in the state of Ohio.