Battle of the Ancient Grains: Spelt vs Einkorn vs Emmer vs Kamut wheat

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I tested four ancient wheats to see how they performed (and tasted) as a sourdough bread loaf — starting with milling each whole grain. Guess which loaf won?

I’m sharing all the results: how absorbent each flour was; how easy each dough was to handle and shape; how well each one rose (fermentation / gluten strength); and of course, the unique flavor and texture of each.

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*CHAPTERS*
0:00 Why bake bread with only white flour?
0:40 Lining up our four wheats
1:19 What exactly are ancient grains and why are they pack more flavor and more nutrition?
3:44 Einkorn
4:12 Emmer
4:33 Spelt
4:58 Kamut
5:20 Why I mill my own grain - and why I use the Komo mill
5:47 Side-by-side comparison: milling, slap-and-folds, shaping, proofing
8:23 The results: oven spring, gluten strength, crumb, crust, flavor, aroma
10:12 Overall winner is...

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My son had health issues and when we switched to organic wheat only it got better but when we tried einkorn for the first time it was even better. Things have been changed over time so much to fit convenience. And I think it comes at the cost of people and their health. Thankfully some of these ancient wheats survived so that we can experience wheat as it was meant to be.

drek
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the fact you ofered me to skip to the info i was looking for i decided to watch the whole thing. wow so considerate

MoroccanAnwar
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While i doubt that those 3 ancient wheat are still being used (much) here in Germany, Spelt is actually very popular.
It is just the variety of grains (especially rye, sunflower, etc) and the combination of them, paired with different baking times and techniques, which makes the bread
in my country so extremely diverse, special and tasty and baking time is a huge part here. A traditional bakery-baked bread takes really long and time is expensive,
which already shows the main dilemma of modern bread.
I lived for 2 month in the US and the lack of good bread was hard to take and even bread made from white wheat can be good (like in France), but this mixture of paper,
gum and chemicals (slightly exaggerating😂) I only found in the US really hurt, therefore I am quite surprised to have found such a video as yours.
Chapeau!

chuw
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This was very interesting. l’d love to see you work with 100% of the Whole Grain Ancient grains.

kjh
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Im so happy that there are still ppl out there growing and preparing ancient deliciousness in the healthy way and that not all gets lost.

bexraphaela
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The production quality is incredible and will definitely pay off in the future

MerthanE
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Hands down, you are the best I have seen. Knowledge, passion, and science all combined. Thanks 🙏

massoodn
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I can tell serious passion goes into each one of these videos. The way you explain the topics feels very organic and not rehearsed even though I'm sure there are a lot of behind the scenes.

Flashtone
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I make my bread 40 years.I mix wheat, rye, barley and oat.

gorgig
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I use 100% einkorn freshly milled and my breads come out amazing! My toddlers eat the bread up and our tummies feel so healthy! I also have an einkorn sourdough that I got from a friend.
I noticed your bread has a lot of holes, *tip: through your dough down hard on your counter 5 times before putting in your oven. ;)

LetsBeResponsible
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I have gluten intolerance since a few years ago, and I discovered Emmer flour here in Germany, and I have no issues digesting it. Spelt is still a problem though. I find it easier to bake with emmer than with einkorn, einkorn white flour is more sticky, I did not try it whole grain. I am lucky to have organic farms near me that cultivate emmer and einkorn, and I can buy the white emmer and einkorn flour, and also as grains that I then mill myself. The bread I eat I bake 100% with emmer, to avoid digestive issues, so the oven spring is not so good as your breads, but it is decent. And the bread is delicious. And I am thrilled to be eating a sourdough bread that tastes like bread and does not messes up my digestion. Happy to see that you use it too, and maybe more people will get to use it.

InForTheFood
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It's interesting that i can go to the bakery here in Germany and get a massive variety of bread, because we don't just use basic wheat flour. Most germans prefer darker bread from other flours like rye, spelt etc. You should definitely try out more varieties, because the flavor is different with every flour and it is awesome. What can I say more, germans just love their bread ;)

einfachweilicheskann
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I recently tried red fife, bolted, and it was awesome. I have celiac but had no issues with digestion. It may not technically be an ancient grain but from from what I’ve read it was one of the dominant wheats farmed in North America before mordere wheats were developed

survivorhighonthetrail
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I have worked with einkorn and it’s a wonderful grain. Flavor is crazy and the smell of freshly milled grain is insane. I would have never believed it but now I am

luciepaul
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I bought a grain mill from Pleasant Hill for my birthday this year and it was the best purchase!! I use it ALL the time. Fresh milled whole grain bread is LIFE CHANGING!! I love Spelt bread (it seems to agree with me the best) but I also really like to combine red wheat and spelt and barley in different quantities and compare the results (which are always delicious 😋). I’m interested to try the Kamut, which I’ve eaten in the past but never used for bread. Really fun video!!

ariellelionessofYah
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I only eat vanilla ice cream 🍨
Mostly I make 100% Einkorn sourdough bread, sometimes Rye or kamut, always mill my own flour, never buy flour and never use yeast.

trailsandbeers
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Pretty good video, although I want to point out there is absolutely no reason to use store bought "white flour" - which I can't eat at all due to diabetes. If you want a more diabetic-friendly bread, go with 50% hard red flour and 50% Kamut (khorasan) flour, and maybe add a bit of vital wheat gluten if you need a bit more rise - but that depends on what you're making. In any case you can grind all the flour you need on your Komo, and you'll make bread that has almost no effect on blood glucose if done correctly and eaten in moderation. If you're adding store-bought flour you're doing something wrong. Remember, "Kamut" is a US trade name for khorason wheat (middle east origin). You also can use a baking stone (or two or three stacked) in a conventional oven to get great results, no real need for the fancy bread oven. Don't make people think they need the expensive stuff to make great bread.

Also remember that any commercial "enriched" flour has 11 nutrients stripped out, and then it is "enriched" by adding 6 nutrients back in (sounds good for advertising)...but what you've got is a high glucose product. Once you heat it in an oven then you've made even more glucose. Monsanto and ADM invented a lot of high-production techniques in the 50's and 60's, and the whole goal was to keep flour on the shelf longer. They also knew it would give rise to diabetes problems in the population, but profit is king. That's a story for another day.

captainmother
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Wonderful video. Full of useful information and no wasted time spent. Thank you! I just bought a Mockmill 100, some organic red spring wheat berries from a local farm near my home and some organic Kamut/Khorasan kernels from a farmers co/op as well. I also made a homemade electric flour sifter so I can screen out the bran if needed to make very clean, sifted white bread flour to go with the whole ground ancient grains. Today I'm baking all home ground sourdough loaves. Up until now I've been buying store bought flour's so I'm looking forward to the new flavor's of my home ground flours.

chasingdreams
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Beautifully filmed and narrated. All those loaves looked amazing.

PlantChompers
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I haven’t tried those wheats but really love to grind my own wheat berries and make fresh breads. The flavor for even the hard white wheat is so much more than the white flour you get at the store. For me flavor is a big reason but the biggest reason for grinding my own wheat is nutrition. There is a huge difference between the two.

Mindy