What Are Ancient Grains? A Complete Guide to Heritage Wheat

The Grains That Time Forgot (On Purpose)

Ancient grains sound trendy, but they're actually the opposite. They're grains that have been around for thousands of years without being messed with by modern agriculture. Think of them as wheat's cool older siblings who refused to sell out.

TAM 105, spelt, rye—these aren't designer ingredients. They're what people were baking with long before anyone thought to bleach flour white or strip out the good parts to make it shelf-stable forever.

What makes a grain "ancient" or "heritage"?

It comes down to genetics. Ancient grains haven't been hybridized or selectively bred into oblivion. They've kept their original DNA, which means they've also kept their original nutrient profiles. More fiber, more protein, more minerals—basically everything that makes grain actually worth eating.

Modern wheat has been bred for yield and consistency. Ancient grains were bred for... well, nothing. They just are what they are. Hardier, more resilient, and way more interesting to eat.

The grains we use at Ollin:

Spelt: An ancient relative of modern wheat with over 18% protein and higher levels of zinc, iron, and manganese. Tastes nutty and slightly sweet.

Rye: Bold and spicy with a distinctive character. It's been feeding people in Northern Europe for centuries and pairs perfectly with chocolate (trust us on this).

The bottom line? Ancient grains aren't a health food gimmick. They're what baking was built on before we decided to process the life out of everything.