Introduction
We think of wheat as the original bread grain, but history tells a different story. Long before wheat’s global dominance, people baked with einkorn, emmer, and spelt — ancient grains that fed civilizations.
Ancient Origins
- Einkorn: The earliest domesticated wheat, 12,000 years ago.
- Emmer: The grain of ancient Egypt, used for bread and beer.
- Spelt: Popular in medieval Europe.
Why They Disappeared
Modern high-yield wheat replaced them for convenience and profit. Ancient grains were harder to mill and store.
Modern Benefits
- Higher in minerals like zinc, magnesium, and iron.
- Richer, nuttier flavor.
- Easier to digest for some people sensitive to modern wheat.
How to Try Them
Buy einkorn flour for rustic bread. Use spelt in pancakes or pasta. Try emmer in soups.
Conclusion
Reviving these grains isn’t just trendy — it reconnects us with the roots of bread itself.