Dinkelmehlspelt flour

Ground spelt, Triticum spelta, a close relative of wheat. The grain sits in a tough husk that comes off before milling.

The taste is nuttier and a bit stronger than wheat. In southern Germany spelt goes into bread, rolls and cakes.

Der Teigthe dough

Spelt does have gluten, but it is very extensible and tears sooner. Overknead it and it breaks down: the dough softens, turns sticky and spreads in the oven.

Knead less, use less water, let it rest a little longer. Then the loaf stands up.

In Mexikoin Mexico

Harina de espelta exists here, but it is expensive and not everywhere.

For almost any recipe plain wheat flour will do. You lose the nutty note, nothing else changes.

Vorsichtwatch out

Spelt dough wants less kneading and less water than wheat dough. Copy the wheat recipe one to one and the result is flat and tough.

Kaufenwhere

Tiendas naturistas, City Market, Mercado Libre.