Cooking of spelt and other foods

Cooking whole spelt kernels

- Soak the amount of spelt  you wish to cook in twice its volume in cold water for 12 hours.

- Remove the particles that have floated to the top during the soaking process and rinse the kernels abundantly under running water.

- Cook in one and a half times its volume of water on low heat.  As soon as boiling begins, cook for 20 to 25 minutes and then turn off the heat, put on the lid and allow the spelt to swell for 20 to 30 minutes.  The longer the kernels rest, the fluffier they become. If there is still a bit of water at the bottom of the pot, cook again on low heat until the water has disappeared.

- Time saver : If the kernels are soaked for 24 hours before being cooked, they will be ready in 20 minutes or less.

- Cooked spelt grains can easily be stored in the refrigerator for up to about one week.

Using spelt flour

- Spelt flour can very well be used for roux and bechamel sauces.l

- In a recipe, when one wishes to replace whole wheat flour by spelt flour, one must decrease the quantity of liquid used in the recipe by 25 %.

Cooking of other foods

- Cooking should be done on low heat in order for the foods not to be brutalized.  This thus means eliminating presto cookers and micro-wave ovens.  A cast iron pan is very appropriate, as are enameled, stoneware  and stainless steel pots. Aluminum, copper and tin should be avoided because of the toxic salts  they discharge.

- Making use of steam (with a little water in the bottom of the pot), using a small amount of oil in the bottom of the pan, or using a traditional oven are the most wholesome ways of cooking.

- Let us take note that Saint HIldegard writes that one should never reheat food that has already been cooked.