July 17, 2022 - 6:45am
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?
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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.
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
Thanks for the reply and clarification.