Many farmers here in Switzerland grow urdinkel - ancient spelt. In the USA most farmers grew it also until around the 1920s but then a new wheat came out that was easier to process. Spelt has thicker hulls and wears down the mill faster so the mills switched to the new wheat and the farmers all had to switch too.
Based on the name I think ur (ancient) Dinkel (spelt) is even older than regular spelt but I'm not sure. All I know is that it makes great crackers but terrible pasta and ok bread but not great.
Based on the name I think ur (ancient) Dinkel (spelt) is even older than regular spelt but I'm not sure. All I know is that it makes great crackers but terrible pasta and ok bread but not great.