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Organic Spelt, 42 lbs.
This spelt grain is certified organic, triple-cleaned and perfect for baking & cooking purposes.
Convenient & safe storage: Our spelt is certified organic and non-GMO, and comes in six-gallon buckets (or pails... another word for the same container), containing 42 lbs. net weight. When you store spelt grain at home, it needs to be protected in a couple of ways. First, it needs to be protected from a variety of little critters who'd like to get to it before you do. Weevils and rodents, for example. You also need to protect your spelt from picking up excessive additional moisture, which can be drawn from the atmosphere. The buckets our bulk spelt comes in provide full protection against these storage risks. They have airtight gasket-sealed lids, Mylar liners, and oxygen absorber packets that remove the oxygen from the air in the bucket after we put the lid on. The O2 absorbers leave an atmosphere of nitrogen in the bucket, because air consists almost entirely of oxygen and nitrogen. (The oxygen absorber packets themselves are completely food-safe, being made of powdered iron and salt, which are kept separate from the product itself.) Our buckets safely lock out pests, and biological processes are put "on hold" in the Mylar protected, oxygen-free nitrogen atmosphere, so your spelt berries enjoy complete peace and quiet until you want to use them.
“We tried organic spelt berries from three other companies and we weren't satisfied with any of them. They didn't smell fresh and the bread... left something to be desired. The moment we opened the first bucket of PHG spelt, we knew we'd found what we had been looking for!”
– Rivkah N., IL
Beat oxidation! In whole-grain foods, the plant's cellular walls protect nutrients from oxidation. The process of oxidation begins to occur as soon as grain is ground, exposing the cell's contents to oxygen in the air. Flour that is several days (or more) old, has been exposed to oxygen that inevitably diminishes its nutritional value. The way to get full nutrition from whole grain foods is to mill them when you need them, right in your kitchen. Modern high-speed grain mills make it fast and easy to enjoy the freshest, best tasting and most nutritious food imaginable!
Super-cleaned: All of our spelt grain is triple-cleaned to ensure purity and protect your grain mill from any foreign objects. (Spelt that isn't sufficiently cleaned may contain small stones that will damage or destroy a grain mill... not to mention that you don't want such things in your food!)
Non-GMO: All of Pleasant Hill Grain's whole grain products are natural (non-GMO).
Spelt Uses & History
Spelt wheat (triticum spelta) has many of the same characteristics as common “bread wheat”. The earliest known existence of spelt is from 5000 BC, making it an ancient grain. In the Bronze Age spelt spread throughout central Europe, eventually becoming a staple grain. By the 20th century nearly all spelt wheat fields had been replaced by common wheat fields to achieve higher yields at a lower production cost. (Common wheat yields are about 40% higher than that of spelt.) Spelt is primarily grown in Germany and Switzerland now. The German word for spelt is “dinkel”. Spelt berries are slightly larger than common wheat berries, and they have a light red hue compared to white wheat.
Spelt costs more to produce than common wheat because spelt is a covered grain, whereas common wheat is naked, and it’s more expensive to remove the hull from covered grain than from naked grain. Covered grain has a thick, tightly attached hull and industrial-grade equipment is required for removing it, after harvesting. Naked grain has a much thinner, loosely attached hull that’s removed through a simple process in the field when the grain is harvested. Other terms for naked grain are “free-threshing” and “hulless”.
The process of removing hulls from grain is called threshing, and since hulls are inedible for humans, all grain must be threshed before it's ready for human consumption. Even though the outer husk has been removed, dehulled grain that’s had no further processing is still whole grain because the germ, bran and endosperm are all still intact.
Covered grains include millet, oats, einkorn, spelt (sometimes referred to as “hulled wheat”) and Kamut. The thick, tight hull encasing hulled grains naturally protects the grains from pests and diseases, which makes them easier to grow organically. Covered grains are gaining popularity as their nutritional advantages are becoming better understood. Thanks to modern technology the once-laborious process of threshing covered grains has become much easier and more efficient.
Spelt contains all the essential amino acids, making it a complete protein. Proteins build and repair tissue and our bodies need a lot of them to stay strong and healthy. Amino acids are the building blocks of protein, and there are nine amino acids that our bodies can't produce on their own. Foods that contain all nine of these amino acids are called "complete proteins", and animal proteins such as red meat, eggs and milk are complete proteins, but most plant proteins are incomplete.
Spelt wheat has a significantly higher protein content than common wheat and is a rich source of B vitamins and manganese, as well as a good source of niacin, thiamin, and copper. As with other whole grains, spelt is also a good source of fiber, potassium, magnesium and iron.
Although spelt contains gluten, it’s easier to digest spelt than common wheat because the gluten in spelt is more water soluble, and it becomes weaker when heated. While this is good news for our digestive systems, it makes spelt flour a little more difficult to make bread with. The gluten development in spelt dough is more fragile than dough made with common wheat, so be careful not to over-knead spelt dough; over-kneading the dough would cause the gluten structure to break down and both the rise and texture would suffer. Spelt is an excellent choice for making bread, thanks to its nutritional qualities, flavor and texture. At Pleasant Hill Grain our favorite way to make sandwich bread is mixing 50/50 whole grain Kamut flour with whole grain spelt flour. It’s a wonderful combination—try it out for yourself!
A correlation is sometimes made between spelt and farro. There are conflicting explanations for the basis of this correlation; some people consider farro to be polished spelt, emmer, or einkorn, while others say farro is a different ancient wheat altogether. In any case, spelt is sometimes referred to as farro grande. Because farro has had some or all of its bran removed, it cooks more quickly than whole wheat. Farro is used much like rice as a side dish, in casseroles, and in soups. To substitute whole spelt for farro, the spelt must be soaked overnight to soften the grain. Spelt can be cooked, but it’s most commonly ground into flour as a substitute for wheat flour.
“We can’t find grains without bugs here in California, so we order from the BEST, Pleasant Hill Grain.”
– Penelope A., CA
Pleasant Hill Grain offers over thirty kinds of. Wondering which grains are gluten free? Check out our .
Ouroffers many selections of baking ingredients, delicious dried fruits and vegetables, long-term storable foods, canned meat, fish and poultry, sweeteners and more.
Gamma Seal lids are remarkably practical two-part gadgets that transform standard plastic buckets into rugged, gasketed, resealable storage containers that are both air-tight and water-tight.
Please note: The shipping zones below are for the 48 contiguous states. For shipment to AK/HI, please call (866) 467-6123 or email us for a cost quote.
|Identify your shipping zone (1 or 2), then select that zone from the drop-down menu near the top of this page.|
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|Missouri||Nebraska||New Jersey||New York||North Carolina||New Hampshire|
|New Mexico||North Dakota||Ohio||Oregon||Pennsylvania||Rhode Island|
|Oklahoma||South Dakota||South Carolina||Utah||Virginia||Vermont|
|Tennessee||Texas||Washington State||Wash. D.C.||West Virginia|
|Serving Size: 1 oz. (28g)
Servings Per Container: 672
|Amount per serving|
|Calories from Fat||6|
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|Product Weight (lbs.)||43 lb.|
|Net Weight||42 lb.|
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By Rivkah N. in IL on 7/31/2016 - Verified BuyerBefore buying from Pleasant Hill Grain, we tried organic spelt berries from three other companies and we weren't satisfied with any of them. They didn't have a fresh smell and while the bread tasted good made from them, it left something to be desired. The moment we opened the first bucket of Pleasant Hill Grain spelt, we knew we had found what we'd been looking for! The grain looked and smelled better. We milled it right away and made the same bread recipe we had used with the other spelt. The bread was better tasting than all the others and the dough was easier to work with. The grain comes well-packed in the mylar bag in the bucket, the O2 absorbers had worked well so the bag was tightly secured around the grain. The lid on the bucket is also nicer than on any of the other buckets we own. It comes off more easily, yet feels more secure when it is on. Once we used the berries, we knew they were well worth the money we spent on them. Then proceeded to order more. We could get the spelt for less somewhere else, but the fact that it was already well-packed for storage, the grain so much better than the other we had tried, we decided: why settle for good when you can get the best!
Update: We've been using the grain for 3 months now and still love it. We are on our 5th bucket already. When I get a moment, I'll post the baguette style bread recipe we use. Consistent results every time.24 out of 24 people found this review helpful. Did you?
By Linda T. in MO on 3/19/2018 - Verified BuyerWe want only organic products, but still have had problems receiving old grains that do not sprout or do so weakly. We need to supplement the feed of a weakened goat, and have found your organic spelt a perfect food/grain for sprouting.
In addition, we use the spelt for grinding into flour for varied uses: sourdough starter, sourdough bread, and "regular" whole grain (spelt) bread. We love your spelt!2 out of 2 people found this review helpful. Did you?
By David H. in NY on 8/6/2017 - Verified BuyerConsidered one of the best spelt products and one of the best grain values available in 25 pound units or greater.2 out of 2 people found this review helpful. Did you?
By Jeanine P T. in ID on 4/10/2018 - Verified BuyerI always receive knowledgeable information in the product. I was told that the grains are triple cleaned and the reason for that. I have been using the organic spelt and very pleased with its quality and taste. I am looking forward to using the hard red wheat I just received. I earlier purchased some spelt flour from a local store to compare with yours and its quality was far removed from your spelt. Thank you for your help in educating me on the grains.1 person found this review helpful. Did you?
By Lois M. in NY on 1/9/2018 - Verified BuyerMy first time ordering grain and probably not my last.1 person found this review helpful. Did you?
By Annette G. in IN on 3/2/2017 - Verified BuyerThis was my first time buying spelt berries. There seemed to be quite a few husks in with the grains. This might be normal for spelt. Otherwise I would have given 5 stars. Smelled and tasted fresh.1 out of 2 people found this review helpful. Did you?
By Mari-Cay H. in PA on 10/28/2016 - Verified BuyerIt took me a bit to figure out the WonderMill Junior grain mill I bought, but it ran beautifully once I did. Haven't tried the spelt yet but looking forward to it.0 out of 3 people found this review helpful. Did you?
By Brett C. in WA on 12/17/2019 - Verified BuyerThe quality of your grain is the best!Was this review helpful to you?
By Gunther K. in MA on 11/5/2019 - Verified BuyerI have been buying grains from Pleasant Hill Grains for 3 years now and all the batches I received were top quality. I also got a KoMo Classic mill which together with a hand mixer is all I need to make fantastic bread over and over again. I do sourdough breads with a 25%rye 30% soft white 30% hard red and 15% Kamut. I mill the grains right before I add the sourdough and a bit of salt and water, hand mix in an oversized bowl until the dough still slowly flows, let the dough do its work for 18-24 hours and then bake in a covered skilled at 475F in a covered metal pot for 45 min for a 3 - 4 pound bread ( I fill the KoMo Classic to the top and use it as a measure). Using parchment paper in the bowl before I add the dough saves a lot of cleanup work and the bread just falls out of the pot and the paper removes well from the bread. I use sea salt or pickling salt which is important!
PHG grains have given me very reproducible results.Was this review helpful to you?
By Merlin T R. in UT on 10/26/2019 - Verified BuyerVery slightly disappointed in that I thought the berries would be somewhat smaller.
When I Ground some using the bread setting on my mill the flour was quite fine and light. Next time I will use a courser setting. overall I am very satisfied.Was this review helpful to you?