Spelt
These bread recipes use spelt flour, rice flour, corn flour, rye flour. Some 800 years ago Hildegard von Bingen, (St. Hildegard) wrote this about spelt:
“The spelt is the best of grains. It is rich and nourishing and milder than other grain. It produces a strong body and healthy blood to those who eat it and it makes the spirit of man light and cheerful. If someone is ill boil some spelt, mix it with egg and this will heal him like a fine ointment.”
