Ancient Wheats: Spelt, Einkorn, and Emmer

layout: base.njk title: Ancient Wheats description: Growing Ancient Wheats in West Virginia (Zone 6b/7a) category: grain

Quick Reference: See detailed growing information below

For: The Loop Farmstead, New Martinsville WV 26155
Zone: 6b/7a
Soil: Heavy clay

Understanding Ancient Wheats

What Makes Wheat "Ancient"?

Ancient wheats are: - Older domesticates: Cultivated for thousands of years - Different chromosome counts: Diploid (2 sets), tetraploid (4 sets), vs. modern hexaploid (6 sets) - Hulled: Seeds have tough hulls that must be removed before milling (except some modern varieties) - Lower gluten: Different gluten structure than modern bread wheat

The Three Main Ancient Wheats

Einkorn (Triticum monococcum): - Diploid (2 chromosome sets) - Oldest domesticated wheat (10,000+ years) - Highest protein, lowest gluten - Small kernels, hulled - Best for: Flatbreads, pasta, people with wheat sensitivities

Emmer (Triticum dicoccum): - Tetraploid (4 chromosome sets) - Ancient Egyptian wheat - Intermediate protein and gluten - Larger kernels than einkorn, hulled - Best for: Bread (blended), pasta, pilaf

Spelt (Triticum spelta): - Hexaploid (6 chromosome sets—same as modern wheat) - Medieval European staple - Good protein, weaker gluten than modern wheat - Large kernels, hulled - Best for: Bread, baking, general use

Hulled vs. Free-Threshing

Hulled Wheats (all three ancient wheats): - Kernels enclosed in tough hulls (glumes) - Must be dehulled before milling - Extra processing step - Protects grain in storage (longer shelf life)

Free-Threshing (modern wheat): - Threshes free of hulls - No dehulling needed - More convenient

For The Loop Farmstead: Plan for dehulling. Invest in a mill with dehulling attachment, or process by hand for small batches. The extra work is worth it for the quality.

2. Spring Einkorn

Type: Spring Einkorn
Source: Specialty suppliers (limited availability)
Characteristics: Spring-planted, shorter season

Why Grow It: Spring einkorn is an option if winter einkorn fails or for rotation diversity. Less common than winter types.

Growing Einkorn

Planting: - Same as winter wheat (October planting) - Seed rate: Similar to wheat - Depth: 1-1.5"

Fertility: - Low-input crop - Grows in poor soil - Don't over-fertilize (lodging risk)

Harvest: - When golden brown - Kernels hard - Thresh, then dehull

Processing Einkorn

Dehulling: - Use grain mill with dehulling attachment - Or: lightly toast, run through food processor, winnow - Hulls are tough—requires effort

Using Einkorn

Nutritional Profile: - Highest protein of all wheats (15-18%) - Rich in minerals (zinc, iron, magnesium) - High in antioxidants (carotenoids—golden color) - Lower in gluten (different structure)

Baking: - Einkorn flour absorbs less water than modern wheat - Weaker gluten (dense breads) - Best for: Flatbreads, crackers, pasta, cookies - Can make bread (expect denser texture) - Blend with modern wheat for better rise

Who It's For: - People with wheat sensitivities (NOT celiac—einkorn has gluten) - Nutritional maximizers - Artisan bakers seeking complexity

Note: Einkorn is NOT gluten-free. It contains gluten, but the gluten structure is different. Some people with non-celiac wheat sensitivity tolerate einkorn better than modern wheat. Consult healthcare providers for medical advice.

2. Purple Emmer

Type: Heritage Emmer
Source: Specialty suppliers (rare)
Characteristics: Purple-tinged awns, attractive

Why Grow It: Purple emmer is visually striking. It's ornamental and productive. Rare and worth seeking for diversity.

Growing Emmer

Planting: - Same as winter wheat - Seed rate: Similar to wheat - Depth: 1-1.5"

Fertility: - Moderate needs - Grows well in decent soil - Responds to compost

Harvest: - Standard wheat harvest timing - Thresh, then dehull

Using Emmer

Nutritional Profile: - High protein (14-16%) - Good mineral content - Higher antioxidants than modern wheat - Moderate gluten

Culinary Uses: - Whole grain (farro decco): Pearled emmer, cooked like rice - Flour: Good for bread (better than einkorn), pasta, flatbreads - Farro: What Italians call emmer—traditional Italian grain

Note: "Farro" in Italy is emmer. American "farro" is sometimes confused with spelt. True farro = emmer.

Baking: - Emmer flour makes good bread (better gluten than einkorn) - Nutty, slightly sweet flavor - Excellent for pasta - Great for focaccia, rustic breads

2. Bavarian Spelt

Type: Heritage Spelt
Source: Specialty suppliers
Characteristics: German heritage, excellent baking quality

Why Grow It: Bavarian spelt has excellent baking qualities. It's a regional variety with strong performance.

Growing Ancient Wheats on Clay Soil

Site Preparation

Same as modern wheat: - Planting time: October (winter types) - Seedbed preparation: Standardwheat preparation - Compost: Beneficial but not required

Planting

Seed Rate: - Einkorn: 90-120 lbs/acre (small seeds) - Emmer: 100-130 lbs/acre (medium seeds) - Spelt: 120-150 lbs/acre (large seeds)

Depth: - 1-1.5" for einkorn and emmer - 1.5-2" for spelt (larger seeds)

Clay-Specific Notes: - All three handle clay adequately - Ensure good drainage - Standard wheat practices apply

Fertility

Ancient wheats are generally lower-input:

Nitrogen: Moderate needs. Don't over-fertilize (lodging risk—these are tall).
Phosphorus/Potassium: Standard wheat requirements.
pH: 6.0-7.0

Organic Approach: - Ancient wheats evolved in low-input systems - Compost is sufficient - Don't expect modern wheat yields (accept lower yield for quality)

Harvest

Timing: - Same as modern wheat (June-July) - Watch for shattering (ancient wheats shatter more easily) - Harvest promptly when ripe

Threshing: - Thresh to remove grain from head - Hulls remain on kernels (must be dehulled separately)

Dehulling: Required for all three ancient wheats: 1. Use grain mill with dehulling attachment 2. Or: lightly toast, run through food processor, winnow 3. Separate hulls from kernels (hulls are lighter) 4. Mill dehulled kernels into flour

Labor Note: Dehulling is extra work. Factor this into your decision. For small-scale production, it's manageable. For larger scale, invest in proper equipment.

Market Considerations

Spelt: - Highest demand - Health food stores, bakeries - Premium pricing - Best commercial potential

Emmer (Farro): - Growing demand - Italian markets, specialty stores - Good pricing - Niche but expanding

Einkorn: - Smallest market - Health enthusiasts, celiac-adjacent consumers - Highest price per pound - Very niche

For The Loop Farmstead: If selling: focus on spelt, some emmer. If growing for personal use: all three for diversity and nutrition.

Celiac and Wheat Sensitivity Note

CRITICAL: Ancient wheats are NOT gluten-free. They contain gluten and are NOT safe for people with celiac disease.

However: Some people with non-celiac wheat sensitivity report better tolerance of ancient wheats, particularly einkorn. Theories: - Different gluten structure - Lower FODMAPs - Different breeding history (less modified)

Important: This is not medical advice. People with celiac disease must avoid all wheat (ancient or modern). People with wheat sensitivity should consult healthcare providers.