Spelt
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Spelt (Triticum spelta), also known as dinkel wheat, is a species of wheat. It is a relict crop, eaten in Central Europe and northern Spain. It is high in protein. In Australia it is marketed as a health food. Spelt was cultivated from the Neolithic period onward. It was a staple food in parts of Europe from the Bronze Age to the Middle Ages. It is used in baking, and is made into bread, pasta, and beer. It is sometimes considered a subspecies of the closely related common wheat (T. aestivum), with the botanical name Triticum aestivum subsp. spelta. It is a hexaploid, most likely a hybrid of wheat and emmer.
Spelt (Triticum spelta), also known as dinkel wheat, is a species of wheat. It is a relict crop, eaten in Central Europe and northern Spain. It is high in protein. In Australia it is marketed as a health food. Spelt was cultivated from the Neolithic period onward. It was a staple food in parts of Europe from the Bronze Age to the Middle Ages. It is used in baking, and is made into bread, pasta, and beer. It is sometimes considered a subspecies of the closely related common wheat (T. aestivum), with the botanical name Triticum aestivum subsp. spelta. It is a hexaploid, most likely a hybrid of wheat and emmer. File:05215 Spelt bread, Sanok.JPG|Wholegrain spelt bread from Poland
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