thanks,
i am sure the builders of the granary would have tried all kinds of grain. one thing about emmer wheat is that it is very hard and it is difficult to remove the husk or chaff.......early man often wet the emmer before grinding it to make this work easier..... this difficulty with emmer is exactly one of the reasons that the mechanical granary at stonehenge would have been a great help to the people of the time.

if my timeline is correct, other forms of wheat, rye , oats, etc were begining to enter the area at about the time of stage 3 stonehenge.....

thanks, clyde

as for spelt, it required threshing and winnowing as i describe at the stonehenge granary in order to seperate the strong husk. here is a link.

http://www.newarchaeology.com/articles/ancient_grain.php

thanks,clyde