Spelt is an ancient grain still beloved in Germany and Switzerland as "Dinkel," prized for a sweet, nutty flavor that outlasted empires. Naturally soft compared to other whole grains, spelt's bran mills down easily at home, making these berries a great candidate for fresh-milled flour that bakes into tender, well-risen loaves. Try them folded into a warm grain salad with roasted vegetables, or simmered soft and stirred into soup for a hearty, nutty bite.