Made from a hearty combination of hard wheat, soft wheat, triticale, rye, oats, pearled barley and spelt. You can use it whole, soak it, crack it, or grind a flour suitable for stand alone baking. Today, however, it has found its niche i the human food industry as a substitute for wheat or other gluten-containing grains. Many who have allergic reactions to regular grains are able to consume spelt and still enjoy a diet with grain protein and soluble fiber. This grain is a little tougher to bake with, but with some trial and error, most bakers manage predictable results in a full spectrum of gluten free baked products.
Rye bread is most popular in Europe, where it is the predominant bread consumed.
However, rye bread is gaining acceptance in America at a rapid pace. Rye, when used as a baking ingredient, imparts a flavor that is all its own. Purchase only the best berries, so you can expect success no matter how you use them. This is an ancient relative to wheat. You'll enjoy these thick, long grained, bronze kernels.