Spelt - Farm: Seneca Grain & Bean

The 12th century healer St. Hildegard von Bingen claimed, “Spelt is the best of grains. It is rich and nourishing and milder than other grains. It produces a strong body and healthy blood for those who eat it and it makes the spirit of man light and cheerful.” 

Spelt, along with Emmer and Einkorn, is one of the three ancient grains that have an outer hull that needs to be removed. Spelt is genetically similar to wheat and can be crossed with wheat. Seneca Grain & Bean, our New York State farm source for Spelt, grows and harvests three varieties of Spelt together. All three of these varieties are true Spelt varieties, meaning that they have never been crossed with wheat.

Spelt is strong enough to make bread, but also soft enough to make pastries. It has a nutty, buttery, and wholesome flavor. A favorite at BGM, we believe that Spelt makes everything better that it is added to.