Spelt or Engrain
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.
Sown very early in autumn, the Speltis collected at in mid-August.
It will be initially peeled, since it is a dressed grain. This stage, it is used by the millers to make flour of it.
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.e.pdf (553.85 Ko)