A field study was conducted during the period 2014–2015 at the Czesławice Experimental Farm in Poland. The aim of this study was to determine the technological characteristics of the grain and flour of winter spelt (Triticum aestivumssp. spelta) two cultivars (‘Rokosz’ and ‘Schwabenspelz’) depending on the density of sowing and crop protection methods. The present study showed that crop protection method and seeding rate did not cause most of the quality characteristics of spelt grain and flour to significantly vary. Both the Polish cultivar ‘Rokosz’ and the German cultivar ‘Schwabenspelz’ exhibited similar technological quality of grain and flour under organic farming and chemical crop protection conditions. Therefore, both these cultivars can be recommended for cultivation in organic farms. In ‘Rokosz’, gluten content, Zeleny sedimentation value, and dough development time increased with increasing protein content, whereas gluten weakening decreased, which istheevidence of a higherquality and baking value of this cultivar relative to ‘Schwabenspelz’.