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Spelt Grain

PostPosted: July 26th, 2017, 9:40 am
by Gruney
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?

Re: Spelt Grain

PostPosted: July 26th, 2017, 11:33 am
by scullion
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.

Re: Spelt Grain

PostPosted: July 26th, 2017, 11:36 am
by Gruney
Thanks a lot, Scullion.

Re: Spelt Grain

PostPosted: July 26th, 2017, 1:43 pm
by Ratatouille
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.

Re: Spelt Grain

PostPosted: July 26th, 2017, 4:31 pm
by KC2
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 ... ;) )

Re: Spelt Grain

PostPosted: October 2nd, 2017, 9:15 am
by Ratatouille
I have a recipe to try this week for red peppers stuffed with a spelt risotto - it includes merguez sausage but I am sure there could be all sorts of things to sustitute eg mushrooms, chestnuts, walnuts with added paprika.

Re: Spelt Grain

PostPosted: October 2nd, 2017, 11:12 am
by aero280
If you like spelt crackers. Have a go at these. I've been making them for a few years now.

https://www.theguardian.com/lifeandstyl ... pes-lepard

Re: Spelt Grain

PostPosted: October 2nd, 2017, 5:11 pm
by Seatallan
I use spelt flour for soda bread sometimes.

Re: Spelt Grain

PostPosted: October 4th, 2017, 9:32 am
by KC2
aero280 wrote:If you like spelt crackers. Have a go at these. I've been making them for a few years now.

https://www.theguardian.com/lifeandstyl ... pes-lepard


They look delicious!

Re: Spelt Grain

PostPosted: October 4th, 2017, 10:19 am
by Badger's mate
My baking is definitely deficient in the biscuits department. I quite fancy doing those two, and have long thought I should have a go at shortbread.

Re: Spelt Grain

PostPosted: October 4th, 2017, 12:53 pm
by KC2
Badger's mate wrote:My baking is definitely deficient in the biscuits department. I quite fancy doing those two, and have long thought I should have a go at shortbread.

Yes, I also feel that I should have a go at shortbread! It is supposed to be so straightforward, although I can't do the rubbing in by hand because of arthritis. I'd use the magimix, as I do for crumble.