What’s the Difference Between Modern Wheat and Ancient Grains?

Related topics: Ancient Grains, History of Wheat, Einkorn, Spelt, Emmer

Bread begins with grain — but not all grains are the same. These days, as more people grow curious about what they’re eating, many are turning their attention to ancient grains like einkorn, emmer, and spelt. Why? Because these older varieties offer something modern wheat often doesn’t: a connection to tradition, simpler genetics, and potentially easier digestion.

But what really sets modern wheat apart from its ancient cousins? And why should any of us care?

Where Does Modern Wheat Come From?

Wheat’s roots (quite literally) go back to the Fertile Crescent — a region that includes present-day Iraq, Syria, and Turkey. Around 9600 BCE, early farmers began domesticating wild grasses like einkorn and emmer. These ancient grains were the original wheat crops, and they fed generations of early civilizations.

Over time, as agriculture spread and societies grew, farmers began to selectively breed these grains for better yield, hardiness, and milling qualities. Fast forward a few thousand years, and a new species — Triticum aestivum, or common bread wheat — emerged. It evolved through natural hybridization with other grasses, resulting in a grain with higher gluten content and a softer, fluffier texture that worked beautifully for leavened breads.

This was a turning point: wheat became not just a food source, but a staple across continents.

Source: https://www.thoughtco.com/wheat-domestication-the-history-170669

Why Modern Wheat Took Over

Modern wheat became the world’s dominant grain during the Green Revolution in the mid-20th century — a time when feeding a booming global population became a top priority. Scientists developed dwarf wheat varieties that produced higher yields, grew quickly, and resisted disease. It was a game-changer for food security and farming.

But this success came with trade-offs:

• Loss of genetic diversity
• Emphasis on volume over nutrition
• Shorter fermentation times in baking, often leading to poorer digestibility.

Source: https://pmc.ncbi.nlm.nih.gov/articles/PMC8467621

Modern Wheat Isn’t the Enemy

Despite concerns, modern wheat itself is not inherently bad. It’s the processing and baking shortcuts that often strip it of its benefits.

When used well — with slow fermentation, minimal refining and less ingredients.

What Are Ancient Grains?

When people talk about “ancient grains,” they’re referring to types of wheat that have been cultivated for thousands of years — long before modern industrial farming. These grains have stayed remarkably true to their original form, without being heavily bred or altered like today’s common wheat.

Some of the most well-known ancient grains are:

• Einkorn – Often called the “original wheat,” einkorn is the oldest cultivated grain, dating back over 10,000 years. It’s naturally low in gluten and rich in protein, with a mild, slightly nutty flavor. Because it’s never been hybridized, many people find einkorn easier to digest than modern wheat.
• Emmer – Sometimes known as farro (especially in Italy), emmer was a dietary staple in ancient Egypt and the Middle East. It has a robust, earthy flavor and is still used in traditional breads, pastas, and porridges. Emmer also contains more fiber and minerals than refined wheat.
• Spelt – This hardy grain became especially popular in Central Europe and has made a big comeback in natural food circles. It’s got a deep, nutty taste and works well in hearty breads and baked goods. Spelt has a higher protein content than common wheat and tends to be gentler on sensitive stomachs.

What makes these grains different isn’t just their history — it’s how they’re grown and processed. Ancient grains typically require fewer synthetic inputs like fertilizers or pesticides. They grow well in diverse climates and often thrive with less intervention. Because they’re usually sold in whole form (rather than stripped and refined), they retain more of their original nutrients — including fiber, magnesium, and antioxidants.

And while not gluten-free, many people say ancient grain breads feel lighter, less bloating, and easier to digest — especially when slow-fermented.

At The Brot Box, we’re currently developing a new roll using these ancient grains — including spelt and emmer - to bring this tradition back to your table.

Does This Make Ancient Grain Bread Healthier?

While all bread depends on how it’s made, ancient grain breads often contain more vitamins, minerals, and antioxidants than heavily processed white bread. They also tend to be:

• Lower in gluten (especially einkorn)
• Easier to digest when slow-fermented
• Better tolerated by people with mild wheat sensitivities (not celiac disease).

Still, ancient grains aren’t automatically superior. It’s not just the grain — it’s the method.

It’s Not Just the Grain - It’s How It’s Made

Many people compare ancient grain bread to commercial white bread and assume the grain is the only difference. But in truth, the fermentation method, flour processing, and baking time all matter just as much.

• A bread made with ancient grain but rushed in a factory might not be any better
• A bread made with modern flour but slow-fermented and minimally processed can still be nutritious and flavorful.

In short: Grain quality + fermentation time + baking method + simple ingredients = real bread.

What About Bread in the U.S.?

Much of the bread sold in the U.S. is made from enriched white flour — stripped of the bran and germ, then re-fortified with synthetic vitamins. While convenient, this process removes much of the fiber, natural nutrients, and flavor found in whole grains.

Additionally, store-bought breads often include:

• Added sugar
• Preservatives
• Dough conditioners (to keep them soft for weeks).

That’s why many Americans are turning back to traditional breadmaking, or seeking artisan options made with better flour and longer fermentation.

Why The Brot Box Cares About This

At The Brot Box, we believe in making bread the way it was meant to be: slow-fermented (see our Rye Crust Bread), fiber-rich (see our Premium Seed Bread), and free from shortcuts.

We use a variety of flours — including high-fiber rye and carefully selected unprocessed wheat — that are handled with care. Our loaves are crafted in Germany by certified artisan bakers, so you can enjoy real bread — fresh from your oven — without preservatives or additives.