Spelt Grain

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Spelt Grain

Postby Gruney » July 26th, 2017, 9:40 am

I wonder if someone could give me a bit of confidence, please.

I've come across a Lebanese recipe, which involves brown rice, Puy lentils and spelt grain amongst other things - four hours on low in a Slow Cooker.

I knew little about spelt, but have researched, and just need the last piece of the jig saw. I can source "pearl spelt" - which I believe has had the husks removed. Would this be what the recipe calls "spelt grain" - the word "grain" used to distinguish it from spelt flour, do you think?
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Re: Spelt Grain

Postby scullion » July 26th, 2017, 11:33 am

I think you're right - it would be to differentiate it from flour. If you can't get whole grain spelt then the perl would be OK - I think the only difference is that as the seed coat has been removed it may cook slightly quicker.
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Re: Spelt Grain

Postby Gruney » July 26th, 2017, 11:36 am

Thanks a lot, Scullion.
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Re: Spelt Grain

Postby Ratatouille » July 26th, 2017, 1:43 pm

Grun ey Spelt is a very very common grain in these parts. It has been grown up on the plateau for hundreds of years. It is called epautre in French but in provencal it is spelta!

I have only ever seen it with the husk on, although it is ground to make flour. It makes a yummy risotto and pretty darned good bread too.
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Re: Spelt Grain

Postby KC2 » July 26th, 2017, 4:31 pm

Talking of spelt, I recently discovered some delicious "new" crackers at Sainsbury's, Spelt and Fig flatbreads in their Taste the Difference range. I am addicted to them! (They've only got 14 calories per flatbread as well - of course if you pile them high with blue cheese or goat's cheese there are a few extra calories on there ... ;) )
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