Heart to Hearth Cookery

Spelt Flatbread Baking

Spelt (Triticum Spelta), a species of wheat (containing less gluten and more protein)  is an ancient grain that was commonly grown in Europe.  It is sometimes referred to as “German Wheat” due to its association in this country with the Pennsylvania Dutch.  Baking in the bake kettle on a round tin sheet is spelt cracknells.  The spelt flour is mixed with water and salt, rolled thin and then scored and baked.

My next hearth cooking class is October 20, 2012, visit my website for mojre details:   www.hearttohearthcookery.com