Robyn Bowman asks about Spelt flour. From the various blurbs and
handouts.......
Spelt flour is made from Triticum Spelta a precursor of modern wheat
varieties mentioned in the New Testament and grown in Europe for
centuries. However cultivation ceased at the beginning of WW2 (1939) and
has only recently been restarted by organic farmers looking for a
disease free crop. It is of the same family as wheat but higher in
protein and has a greater concentration of minerals and vitamins. In
England it can be bought at Health Food stores and independent mills. A
suggested recipe for 'Roman Army Bread' has already been posted by
Vernon Webster and L & J Klevans very kindly supplied a second recipe on
this list.
I shall try a 100% Spelt flour recipe and post it if successful. I
wonder if it would be a suitable constituent for some of the biblical
breads which people seem to be interested in.
John M Coppard
Computer projects
SCD/DMSD
E2
ext 6491