>I bought a bag of spelt berries which I know NOTHING about....how do
>I make it into flour (I have no flour mill, just a food processor)
>or flakes etc.? I also need recipes for spelt berries.
I don't know how you'll make it into flour without a mill; your food
processor may be able to break them up into a coarse meal, a bit like
steel-cut oats, if you're lucky. If you have a poppyseed grinder,
that can be used to make a reasonable flour, but otherwise I know of
nothing but a proper flour mill that will turn them into flour
suitable for baking bread.
If you do get or get access to a mill and turn them into flour, the
gluten content will not be as high as a bred-for-bread hard wheat, so
they'll do better in a recipe calling for a lower gluten flour, like
some french or italian breads do, or in combination with hard wheat
flour for a more traditional sandwich loaf.
Another option is to use them in a sprouted bread, in which you
sprout them for several days, rinse the softened, sprouted berries
and use the food processor to grind them into a dough. I found a
delicious recipe for a sprouted wheat and apricot flatbread in
Flatbreads and Flavors--it is unleavened and heavy but that's why
it's made flat, and it is delicious. I think that would work find
with spelt. E-mail me if you're interested in the recipe.
I have found spelt berries to be delightful in soups, where they are
slightly crunchy, soft, and chewy all at once, and am particularly
fond of this lentil-spelt soup:
http://www.well.com/user/debunix/recipes/LentilSpeltSoup.html
or
http://tinyurl.com/nay2o
and this simple but really fabulous soup is just made with spelt,
mint, pepper, cheese, and stock, and if you have really fine stock
and cheese it is unbelievably good as is:
http://www.well.com/user/debunix/recipes/Zuppadifarroemente.html
or
http://tinyurl.com/rh8eq
Good luck!
Diane Brown in St. Louis
http://www.well.com/user/debunix/recipes/FoodPages.html