Monday, July 31, 2006
Spelt - I had heard of it, just - was one of the first grains to be grown by early farmers as long ago as 5,000 BC. Hildegarde of Bingen, of whose plainsong I am a fan, wrote some 800 years ago about spelt: "The spelt is the best of grains. It is rich and nourishing and milder than other grain. It produces a strong body and healthy blood to those who eat it and it makes the spirit of man light and cheerful. If someone is ill boil some spelt, mix it with egg and this will heal him like a fine ointment." I found it interesting to use - the recipe made a very floppy dough (very sticky!) - and rose, or rather spread, with surprising rapidity. The recipe was simple, using olive oil, honey and salt along with the water and yeast.
I'm waiting to see if I become noticeably light and cheerful, let alone stronger, but meanwhile it was jolly good.