The Wheat Revolution: What Sets Heritage Grains Apart from Modern Varieties?

Modern wheat and heritage wheat (also known as ancient or heirloom wheat) are two distinct categories of wheat that have significant differences. For good reasons heritage grains are having a real resurgence in popularity. 

Two of the free recipes available download on this website use heritage grains in the pastry - the Apple & Frangipane Galette and the Squash Pie.  Click on the 'Freebies' page above.

Here are five reasons to try using heritage grains:

Genetic Differences

Heritage wheats are older, non-hybridized varieties that have been grown for generations. They haven't undergone the same level of genetic modification as modern wheat and tend to have different, often more complex, flavour profiles.

Nutritional Content:

Heritage wheats are known for their potentially higher mineral content and richer flavour. They can have more diverse nutritional profiles compared to modern varieties.

Gluten Content:

Some heritage wheat varieties, like einkorn or emmer, have lower gluten content. While they may not be suitable for making traditional bread, they can be used in other baking applications like cakes, pastry, cookies, and flatbreads.

Cultivation and Adaptability:

Heritage wheats tend to be more adaptable to diverse growing conditions and may require less input in terms of fertilizers and pesticides. They are often favoured in smaller-scale, sustainable agriculture.

Flavour and Culinary Use:

Heritage wheats are appreciated for their unique flavours, which can range from nutty and earthy to slightly sweet. They're often used in artisanal baking, where their distinct profiles can enhance the taste of bread, pasta, and other baked goods.

If you haven’t already tried using heritage grains in your baking, now is the time to start! Apart from anything you will certainly enjoy the wonderful flavours they produce!