Hi, My name is Wardee Harmon. I’m the author of Sourdough A to Z, Fermenting, and The Complete Idiot’s Guide to Fermenting Foods. I am also the lead teacher for Traditional Cooking School.
In the last few years, I decided to start experimenting with ancient grains like spelt and einkorn.
What are these? Well, Einkorn is civilization’s first wheat. It was grown by farmers 5,000 years ago. Spelt came along shortly after (it’s still very old, too). These grains quickly found a permanent home in my family’s kitchen.
Why? Because they have gentler, older forms of gluten that are closest to what God originally intended for us to eat. Most people digest them better than modern wheat. And many people find that these grains don’t trigger their seasonal allergies like modern wheat can.
Einkorn and spelt:
- The starch goes into your blood more slowly, so it won’t spike your blood sugar like with other grains.
- Contain around half the phytic acid (an anti-nutrient) of modern wheat. This means it won’t block mineral absorption in your body or cause mineral deficiencies. (And when you soak, sprout or sour your dough, phytic acid is reduced even more, so you’re way ahead of the game in eliminating mineral deficiencies.)
- Contains the oldest (and gentler) forms of gluten. So you get beautiful loaves without the tummy troubles of modern wheat.
- Are “hulled” wheats, making them ideal for growing organically. This means you don’t have to worry about stray chemical contamination and insects.
Excited yet? Ready to bake with wonderful ancient grains like spelt or einkorn?
Great! Because right here, right now, you can request my amazing recipe for a no-knead sourdough artisan loaf using ancient grains that takes just 15 minutes of hands-on time and is (according to my discerning husband) "the best bread I've ever eaten"!
I look forward to hearing what you and your family think of this easy and healthy no-knead bread! Just click the orange button to download the recipe right now.