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For those who cannot tolerate the gluten in spelt and wheat, there are gluten-free options.
Little of the wheat or spelt in New York made baking quality; farmers just couldn't get into the sodden fields to harvest before the grain sprouted.
For loaf breads, grind the millet to a fine flour and then combine it with three times as much spelt , barley, or wheat flour.
In the humid Midwestern United States, wheat should never follow wheat or spelt in the rotation sequence.
Soybeans, corn, wheat and spelt are the focus, along with some dry beans, a little oats, and assorted cover crops.
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