Elwha River Spelt
Learn About This Fascinating and Delicious Spelt Variety
The ancient grain spelt, long popular for flavor and nutrition, was widely raised in central Europe during medieval times and praised by St. Hildegard of Bingen in the 12th century as “the best grain” and for imparting “cheerful disposition.” Palouse Heritage Elwha River Spelt has a tawny-brown hue to its kernels. It was bred by agronomist Kevin Murphy as a free-threshing variety without spelt’s typical indigestible hull while preserving its fiber and protein rich tawny-colored kernel.
Spelt is prized for its mild, toasty flavor and works beautifully as a wheat alternative in sourdough and yeast breads, pasta, pizza, pancakes, and more.
Elwha River Speltprotein: 12 - 15%
