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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.