Spelt

A hulled wheat species (Triticum spelta) closely related to bread wheat, grown across Central Europe since the Bronze Age and long a staple grain of the region, especially in what is now Germany and Switzerland. Like other hulled wheats its grain remains tightly enclosed in a husk after threshing, requiring an extra dehulling step, which contributed to its decline as free-threshing common wheat spread. Spelt has enjoyed a resurgence since the late twentieth century as a health food and specialty baking grain, prized for a nuttier flavor than modern wheat and grown widely across Europe and North America on a smaller commercial scale.