Spelt (Triticum spelta) is an ancient cereal crop closely related to common wheat, or sometimes considered a subspecies of wheat (hence the alternative scientific name: Triticum aestivum subsp. spelta). It has been around for thousands of years; archeological and biological evidence shows it developed as a natural hybrid of probably the already domesticated emmer wheat and a certian wild grass species. Scientists say there are two possibilities as to how and when spelt was born as a hybrid some 8000 years ago: either solely in the Near East where agriculture as such developed, or first in the Near East and later, independently in Southeast Europe. Either way, during the Bronze Age starting some 6000 years ago, spelt has appeared in Europe and had been widely used as a staple of peasants' food ever since - up to some one hundred years ago.
Why has it been abandoned then? Well, for one, because modern-day, common bread wheat has been bred in various ways to a maximum yield potential, so cultivating and processing natural spelt is simply not profitable enough for most commercial companies. Plus it is a so-called hulled or "covered" wheat, which means that the grains are tightly enclosed by strong husks or hulls, so the milling procedure requires a lot more work (and money!) - which, again, limits the amount that can be used commercially.
However, spelt has a lot to offer in return. As it is an undemanding and hardy species, it requires fewer fertilizers and basically no pesticides. Separated just before milling, the tough husk protects the kernel, helping to retain all the healthy nutrients and keeping the grains fresh for longer.
