The Grain Compendium

The definitive scholarly resource on ancient grains for home baking. Explore origins, characteristics, and substitution guides.

Understanding Ancient Grains

This compendium serves as your comprehensive guide to the world of ancient grains. Each entry includes detailed information about origin, gluten content, ideal hydration ranges, flavor profiles, and practical substitution ratios for modern recipes.

Use the search and filter tools below to find grains that match your baking needs, dietary preferences, or flavor interests.

Spelt (Triticum spelta)

Origin: Fertile Crescent, Europe

Gluten Content: Medium (more fragile than modern wheat)

Ideal Hydration: 65-75%

Flavor Profile: Nutty, slightly sweet, complex

Substitution Ratio: 1:1 with all-purpose flour (may need slightly more water)

Spelt is one of the most accessible ancient grains for modern bakers. Its gluten structure is more fragile than modern wheat, requiring gentler handling. Best for breads, pastries, and pasta.

Einkorn (Triticum monococcum)

Origin: Fertile Crescent, Turkey

Gluten Content: Low (different gluten structure)

Ideal Hydration: 60-70%

Flavor Profile: Rich, buttery, slightly tangy

Substitution Ratio: 1:1 (use less water, handle gently)

Einkorn is the oldest cultivated wheat variety. Its unique gluten structure makes it easier to digest for many people. Produces dense, flavorful loaves with a golden crumb.

Khorasan Wheat (Triticum turgidum)

Origin: Ancient Egypt, Middle East

Gluten Content: Medium-High (stronger than spelt)

Ideal Hydration: 70-80%

Flavor Profile: Buttery, rich, slightly sweet

Substitution Ratio: 1:1 (excellent for bread and pasta)

Also known as Kamut, Khorasan wheat has large, golden kernels. It produces bread with excellent volume and a smooth, buttery flavor. Ideal for artisan loaves and pasta.

Emmer (Triticum dicoccum)

Origin: Fertile Crescent, Italy

Gluten Content: Medium (similar to spelt)

Ideal Hydration: 65-75%

Flavor Profile: Earthy, nutty, robust

Substitution Ratio: 1:1 (may need extra hydration)

Emmer, also called farro, has been a staple in Italian cuisine for centuries. It produces hearty, rustic breads with excellent keeping qualities. Perfect for sourdough.

Rye (Secale cereale)

Origin: Central Asia, Northern Europe

Gluten Content: Low (contains secalin, not glutenin)

Ideal Hydration: 75-85% (very high hydration needed)

Flavor Profile: Tangy, earthy, slightly sour

Substitution Ratio: Use 20-50% rye with wheat flour (pure rye requires special techniques)

Rye is essential for traditional sourdough breads. It ferments quickly and produces dense, moist loaves with complex flavors. Best used in combination with other flours or as 100% rye with proper technique.

Freekeh (Triticum durum)

Origin: Middle East, Levant

Gluten Content: Medium-High

Ideal Hydration: 70-80%

Flavor Profile: Smoky, nutty, complex

Substitution Ratio: Use as whole grain or cracked (requires longer hydration)

Freekeh is young durum wheat that's roasted and cracked. Its smoky flavor comes from the traditional preparation method. Excellent for adding texture and flavor to breads.

Using This Compendium

Each grain entry provides essential information for successful baking. Pay special attention to hydration percentages—ancient grains often require different water ratios than modern wheat flour.

When substituting, start with the recommended ratios and adjust based on your dough's feel. Remember that ancient grains may need longer autolyse periods and gentler kneading techniques.