I use, whenever possible, ingredients that are unrefined and as close as possible to their natural state. Spelt is an ancient whole grain with several references found in the Bible. It contains less ...

The intensely wheaten flavour of this grain makes it the perfect filler for your salads, stuffings and baked goods I’ll be honest with you: I can find little difference in flavour between wholegrain ...

Long gone are the days of having only white and whole wheat flour options on grocery store shelves. Not only do the many flour options allow for a variety of textures, flavors and nutrients, but they ...

To try Sam's recipe for sourdough bread made with spelt flour and flax seeds, click here. Imagine if Matisse limited himself to one color. His paintings wouldn't be quite so beautiful. It's the same ...

I like the way we are rarely in control of bread dough, the way it appears to have a mind of its own. And why shouldn't it – yeast is, after all, very much a living thing. We spend too much of our ...

Spelt is the new celebrity grain, the Keira Knightley of wholefoods, and it has gone from curiosity to must-have ingredient in just five years. Said to be more digestible than wheat and richer in ...

Phyllis Glazer is an American-born food journalist based in Tel Aviv, Israel. She is the author of several cookbooks that have been published in Hebrew, German, and Italian, and appears frequently on ...

After comparing 90 varieties of spelt with 9 varieties of modern, common wheat, a study by the UCO concluded that the marked heterogeneity characterizing the nutritional compounds of the different ...

Swedes love making bread, so join the nationwide cult and start kneading. Here's one of The Local's favourite recipes by food writer John Duxbury. Spelt has a lovely, nutty flavour and it naturally ...

*Spelt is an ancient variety of wheat that would seem to be far healthier for us, as many people with intolerance to regular wheat can handle spelt. As it contains gluten, it performs in the kitchen ...

Spelt, also known as dinkel wheat, is a light reddish-brown wholegrain that dates back to ancient times. First cultivated in Europe around 8,000 years ago, it closely resembles wheat in appearance.