This afternoon I went with one of the millers to the farmer who cultivates the spelt. On his farm, spelt started as marginal crop, in an effort to create a unique local product, based on collaboration between farmer, mills, and bakeries. The spelt is good, the mills are doing their work, however, the bakeries may be the weak link, according to the miller. Spelt requires a different way of making bread; it contains less gluten, and needs experimenting. The consumer so far is enthusiastic and this may be due to the potential health benefits and the fact that ‘local’ sells. It is nice to know your farmer, your miller, and your baker and their dedication to the product.

For anyone who wishes to experiment making spelt bread, here is a recipe from Pompeii,

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