Although it is related to wheat and contains gluten, it is often tolerated by people with intolerance.
It is a very valuable cereal with moisturizing and cleansing properties.
Particularly beneficial to the digestive tract: strengthens pancreas and liver, and thanks to the high content of dietary fiber is recommended for digestive disorders and constipation.
Spelt was the favorite grain of Saint Hildegard of Bingen – a German nun, a visionary, mystic and healer living in the 12th century.
St. Hildegard recommended eating spelt daily for health.
Spelt had to give power and positive energy.
Today we know where such spelled properties come from.
Well, spelt is a grain that contains a high protein content (15 g per 100 g of grain), including 20 amino acids, 8 of which are exogenous amino acids (ie those that the body can not produce itself and should be supplied from food).
Particularly noteworthy are two amino acids: phenylalanine and tryptophan.
From phenylalanine, dopamine (neurotransmitter) is formed, which we can call a molecule of happiness, because it determines well-being, a sense of happiness.
In turn, tryptophan participates in the production of serotonin – called the hormone of happiness.
What is the conclusion?
Spelt is a cereal of happiness, well-being and joy 🙂
It is definitely worth including it in your daily diet.
The best is full grain and wholegrain flour (not cleaned from the outer husk of grain), because they contain the most nutritional value.
Spelt has one more important property – it strengthens the body, by immunostimulating action.
It is thanks to the presence of triocyanate (rhodanide), which participates in the construction of immune bodies.
Something extra for beauty!
Spelt contains a lot of silicon, which makes the nails strong, the hair grows faster, and the skin is firm and protected by the action of free radicals (delays the aging process).
A recipe for spelt bread with crunchy grains and oatmeal:
- 17.6 OZ wholemeal spelt flour
- 1 packet dried yeast
- 1 teaspoon of Himalayan salt
- 1 tablespoon of honey
- 17 OZ warm water
- a handful of: oatmeal , sunflower seeds, pumpkin seeds, flaxseed, hemp seeds
Mix dry ingredients in a glass or ceramic bowl.
In warm water, dissolve honey and add to the dry ingredients.
Knead the dough: a wooden spoon or hand (in consistency it will be slightly sticky).
Put into a glass or ceramic bowl, cover with a cloth and let it rise in a warm place about 20 minutes.
When the dough doubles its volume, put it on a slightly dusted top and knead again.
The baking tray - grease the long loaf pan and lecture the bottom and sides with baking paper.
Spread the bread to the loaf pan and leave it again for about 20 minutes in a warm place to rise.
At the time when the bread grows again, warm up the oven to 385 F.
Bake bread about 40 minutes (check with a stick, if it is not raw in the middle)
After baking, remove it from the loaf pan, remove the baking paper and leave it to cool.
In order to obtain a crunchy crust, after removing from the plate and removing the paper, turn the bread upside down and broil for 5-7 minutes.
Good to know: Remember that the cake has a larger volume, so put them to the plate to a height of just over half of the plate (I first put on the plate height ¾ and boiled bread during baking). If you have smaller loaf pan prepare 2 parts. When the bread has cooled, wrap it in a paper or cloth and store in a cool place, and in the fridge for up to a week (although it usually disappears at a fast pace: P).