Spelt bread is made from the ancient grain known as Triticum spelta, dinkel wheat or hulled wheat. Once a staple in Europe in ancient and medieval times, spelt bread is growing in popularity in health food stores and some bakeries due to its high nutrition and slightly nutty flavor.
Bread made with spelt flour is characteristic by a strong bread smell, excellent taste and it stay longer fresh and soft. Spelt contains more protein, fats and crude fiber than wheat and also has large amounts of Vitamin B17, an anti-carcinogenic. Spelt also contains more cystine, isoleucine, leucine and methionine. Breads made from spelt wheat usually are smaller and have an open coarse texture compared to wheat bread. The necessary dehulling process makes spelt more expensive than wheat.
Spelt dough is very soft and sticky after kneading, so handling spelt dough is more difficult. The loaf volume is generally lower than modern wheat.
Spelt is harvested as a hulled grain and undergoes a costly dehulling procedure before it goes through the milling process. A tough spelt hull makes it more difficult to process than wheat or rye. The hull protects the grain from pollutants and insects and retains more nutrients in the kernel.