Bread wheat dominates the bakery industry because of its versatility and functional properties that mean doughs rise, crumb forms, and crusts brown the way consumers like. Modern grains, including wheats, have been bred for high yields, but that’s left them vulnerable to pests and diseases and has also lowered their nutritional content.

Ancient grains like einkorn, millet, and emmer, however, are tough plants that are able to thrive in challenging growing conditions and are more pest and di…

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About the Author

Danielle Beurteaux is a journalist who writes about science, technology, and food (@daniellebeurt and