Dinkel or spelt wheat
Spelt (Triticum spelta), also known as dinkel wheat, or hulled wheat, is a species of wheat cultivated since approximately 5000 BC. Spelt was an important staple
I am spending three weeks in a beautiful part of Austria, and yesterday evening, the house doctor, Frau Doctor Kurz, who uses the email name of MutterMaria, gave a lecture on Dinkel. It was much more than a lecture. She had prepared about five plastic bowls of bread mix, lots of herbs and spices, fresh fruit and vegetables, a hot plate and a large pot of dinkel which she boiled up during her presentation. Dr Kurz told us about her own story and testimony with dinkel. When she first became “hooked” she was a raw food greenie and tried sprouting the seeds to eat as salad. Later she became convinced that the path that Hildegard von Bingen proscribed was the better one. She introduced us to Betram and Galgant, two herbs that Hildegard von Bingen used. In retrospect, examininge the merits of Hildegard von Bingen, I must agree, it is worth taking another look at her life and works.
We made bread, sweetbread, a spread and a porridge, using the ingredients provided by Frau Dr Kurz. I met her this morning and she sent me this photo she took with her mobile phone. I’ll try a get a photo of her to add here.