Spelt, 0,2 kg

Wild-growing wheat appeared in the fifth millennium BC. Previously, bread was made from it, which was eaten not only in everyday life, but also used for ritual ceremonies. The first mention of spelt wheat from the Slavic people belongs to the 10-11 century. Peasants liked cereal because it was very resistant both to frosty winter and to arid summer, and also brought a rich harvest.

Benefit

Пищевая ценность и калорийность на 100 г продукта:

  • The nutritional value , kcal
    127
  • Energy value , кJ
    531,72
  • Proteins, g
    5,5
  • Fats, g
    0,85
  • Carbohydrates, g
    26,4

Bon Appetit!

Cooking method

Rinse one measure of spelt wheat with cold water, put it in a saucepan, add 3 measures of water. Boil. Add salt to taste. Cook it at a low heat for 40-50 minutes.

Recipes

Recipe from the ТМ «Sto Pudov»
Classic spelt wheat porridge

Pour 3 glasses of water in a saucepan with a thick bottom, and add one glass of spelt wheat, previously washed in cold water. Stir it, boil it and cook at a low heat until cooked and water boiled away completely (for 40-50 minutes). Add salt to taste, and butter to prepared porridge. Add sugar or milk, if desired. Let the porridge stand for 10-15 minutes and serve it.
Spelt wheat porridge can be cooked in a multicooker: pour 3 glasses of water, one glass of spelt wheat, press button “Porridge” (Kasha). At the end of cooking add salt and butter. If there is no “porridge” program provided by the multicooker, then turn on the “Boiling” program. When the water gets boiled switch the “Stewing” program.


Bon Appetit!