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Spelt is sometimes called German wheat.
From the Wise Enclyclopedia of cooking:
Spelt. A cereal intermediate between wheat and barley.
From Webster's Seventh New Collegiate Dictionary:
Spelt. a wheat (Triticum spelta) with lax spikes and spikelets containing
two light red kernals - also called spletz.
From The American College Dictionary:
Spelt. a kind of wheat, Triticum spleta (or a race of T. sativum), anciently
cultivated, used in developing improved varieties of wheat.