dinkel
Dinkel, known in English as spelt, is a cultivated grain from the species Triticum spelta, a hexaploid relative of common bread wheat (Triticum aestivum). The kernels are hulled and retain their husk, which influences processing and milling. Spelt has a long history in Europe and has regained popularity in recent decades as a heritage or organic grain.
Historically, dinkel was an important staple in Central Europe, with evidence from the Bronze Age. It was
Dinkel grows best in temperate climates and lighter soils. The grain is typically hulled, which makes dehulling
Nutritionally, dinkel contains gluten and is not suitable for people with celiac disease. It can offer higher
In markets today, dinkel appears as Dinkelmehl or Dinkelvollkornmehl, as well as whole grain kernels and flakes,