Wheat Dinkel aka Spelt

This is the legendary grain that the artisan breads of Rennaisance Europe were made from. It produces a smaller crop per acre but many say the grain tastes the best and makes incredible bread when traditional bread making techniques are used. It is a nutritionally dense grain compared to many other wheats. The only catch is that we have to develop home scale hulling machines. There are designs around for drum based rollers that will hull the grains. Our Dinkel has been grown under a Biodynamic regime for around 20 years and grown as part of a grain/stock rotation system, by Milmore Downs. Dinkel is best when planted as the first crop in a grain rotation, and is best planted earlier than rye… so it can be planted in mid Autumn