Ancient Grains

Ancient grains are grains with heritage. They trace their roots to the beginnings of time. They have been largely unchanged for hundreds of years. These special grains can thrive with lower levels of pesticides, fertilizers, and irrigation. Ancient grains are also much healthier than modern refined grains and can create a better tasting bread.


Einkorn has grown alongside human civilization since ancient times. Untouched by hybridization, einkorn has retained its primitive genetic code, containing only 14 chromosomes, compared to the 42 in modern hybridized wheat. Even though Einkorn contains gluten, it is significantly different from modern wheat. An entire group of certain high molecular weight proteins are absent in Einkorn, which makes it easy to tolerate for those with wheat and gluten intolerance.  Einkorn is more abundant in vitamins and minerals. It also has 30% more protein and 15% less starches than commercial wheat.


Kamut - Khorasan wheat is an ancient grain that has remained untouched by modern plant breeding programs, avoiding many synthetic inputs. It has always been organically grown and prized for its nutrition, ease of digestibility, nutty taste, and excellent source of protein, fiber, and many vitamins and minerals.


Rye grain has been used in bread baking for centuries. While high in protein, it is very low in gluten. It is packed with vitamin B, iodine, iron, magnesium, selenium, potassium, and many more essential minerals