Spanish Spelt (PI 348428) is a spelt wheat (Triticum aestivum ssp spelta). It is an awned winter type and has a Russet red seed color. The advantageous characteristics of spelt include winter hardiness, disease resistance, and toughness of chaff that discourages attack by birds and insects. Spelt also is unlikely to sprout during a rainy summer when it nears maturity. In California, Spanish Spelt is best adapted to the wetter regions near the coast and at higher elevations where snowfall occurs. Spelt requires a long growing season so should be planted during October through early November, or before the first major rain of the season. The grain has thin red bran and a distinctly soft grain that gives interesting and characteristic whole grain flour. The gluten also is “soft”. In order to fully process spelt for the whole grain miller, de-hulling is required following combine harvesting. Selection from landrace before 1970 Northern Spain (Castilla y León).