collected in Egypt were planted in Montana.
It’s characterized by a large grain size and a
high protein content, though its gluten is
better suited to pasta than to raised breads.
Spelt Spelt, T. spelta became known as Dinkel
in southern Germany, where it has been grown
since 4000 BCE. It’s often confused with
emmer (farro). Spelt is remarkable for its high
protein content, as much as 17%. It’s still
used to make breads and soups. Central
Europeans make Grünkern, or “green kernel,”
by gently drying or roasting the green grain
and milling it for use in soups and other
preparations.
Varieties of Bread and Pasta Wheats
Something on the order of 30,000 varieties of
wheat are known, and they’re classified into a
few different types according to planting
schedule and endosperm composition. They’re
mostly used to make breads, pastries, and
pastas, and are described in the next chapter.