This is the common type of Dinkel wheat dating back to the Middle Age’s of Europe. Like, Einkorn, it is another ancestor of the modern wheat varieties we grow today. Winter Dinkel is also known as spelt or “hulled wheat”. I have had good success growing this for 2 seasons in a row. It preformed well this last summer even with the excessive rainfall. The one drawback is that Winter Dinkel is difficult to dehull. I have tried a number of methods with no real success. Specialized equipment does exist but it would be cost prohibitive for a small scale grower. I did learn one interesting possibility from the folks at the BBGS (The Biblical Botanical Garden Society); it was suggested that in ancient times, dry grain with hulls, may have been immersed in water and allowed to swell. The swollen grain would burst the hull and after drying again, the grain could then be easily dehulled and winnowed.
You can broadcast over the soils surface or plant 1/2” deep in rows. This is preferred if you are starting out with a small quantity, hoping to increase your seed stock. The plants harvested in the summer once they begin to dry. The grain stalks are bundled and brought into the drying shed or greenhouse for a few weeks, to further dry, before threshing. Traditionally this “curing” is done in the field by “shocking” the bundled grain, but Indiana summers are notorious for frequent thunderstorms, ( not to mention the excessive humidity ), which could cause mold growth in the seed heads.
Winter Dinkel is sold with the hull intact to improve germination.