Tönkölyliszt

Tönkölyliszt is the Hungarian word for spelt flour. Spelt, scientifically known as Triticum spelta, is an ancient grain that has been cultivated for thousands of years. It is a type of wheat that is distinct from modern common wheat (Triticum aestivum) and is believed to be a subspecies of the primitive wheat einkorn. Tönkölyliszt is produced by milling the spelt grain.

Spelt flour has a nutty, slightly sweet flavor and a texture that is often described as being coarser than common wheat flour. It contains more protein and fiber than typical wheat flour. The gluten in spelt flour is more fragile and water-soluble than in common wheat, which can affect its baking properties. Some individuals with mild sensitivities to modern wheat may find they can tolerate spelt better, though it is not a suitable alternative for those with celiac disease as it still contains gluten.

Tönkölyliszt can be used in a wide variety of baked goods, including bread, cakes, cookies, and pasta. It is often preferred in traditional Hungarian baking for its unique flavor and aroma. Depending on the milling process, tönkölyliszt can be whole grain (teljes kiőrlésű tönkölyliszt) or refined. Whole grain spelt flour retains more of the bran and germ, offering a richer nutrient profile.