Spelt

Spelt, also known as dinkel wheat, is a species of wheat, a relict crop still eaten in Central Europe and northern Spain, high in protein and marketed in Australia as a health food. Spelt was cultivated from the Neolithic period onward and was a staple food in parts of Europe from the Bronze Age to the Middle Ages, used in baking to make bread, pasta and beer; it is sometimes considered a subspecies of common wheat, most likely a hybrid of wheat and emmer.