The Fresh Loaf

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Spelt- hulled or dehulled for home milling

Sam_CO's picture
Sam_CO

Spelt- hulled or dehulled for home milling

First post, here goes.

Was curious as to which one to buy. I know the hull on spelt is much harder than on wheat, so was wondering if I have to use dehulled spelt in a stone mill (Komo Mio)?

Is there a difference in texture if both are ok? Is there a noticeable difference in the bran between the two types?


idaveindy's picture
idaveindy

Welcome to TFL !

And welcome to the world of home-milling.

You definitely want to purchase your spelt, as well as wheat, with the hull (aka husk) already removed.

Here is what spelt should look like before milling:

https://countrylifefoods.com/products/organic-spelt-berries?variant=39759856337080

(Tap the thumbnail photo of the scoop of berries.)

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Here is a side-by side photo. Spelt that is ready for milling is on the left. Spelt that is still in the hull/husk is on the right.

https://ancient-grains.eu/spelt/

(And it looks like one grain still in the husk snuck into the left side.)

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If you care to update your profile with your location, someone may be able to recommend a good grain supplier near you.

idaveindy's picture
idaveindy

Actually, the verbs "to hull" and "to de-hull" mean the same thing - to remove the hull.

https://wikidiff.com/dehull/hull

Therefore "hulled spelt" and "de-hulled spelt" are the same thing - "spelt without the hull."   That's what you want to mill.

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"Unhulled" is generally used to specify grains or seeds that still have the hull.

https://duckduckgo.com/?q=hulled+dehulled+unhulled&t=fpas&ia=web

Sam_CO's picture
Sam_CO

Thanks for the reply and clarification.