Spelt or Engrain

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At the bottom of Mont Ventoux, the culture of the Spelt, a long time abandoned was started again a few years ago. And it is this old cereal, also called " wheat of Gaulois" that we produce with the greatest care of the seed to harvest and harvest to its setting out of sachet.

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Sown very early in autumn, the Speltis collected at in mid-August.

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It will be initially peeled, since it is a dressed grain. This stage, it is used by the millers to make flour of it.

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Then it will be bleached, i.e. passed between 2 stone runners so that its grain bursts with cooking.



Here some receipts containing Spelt(grain or flour)

Recettes p erecettes-p.e.pdf (553.85 Ko)