Healthy choice, richer flavors – Celebrate new bread with organic and ancient grain flours!

The advantage of organic flours is that they come from chemical-free farms, so they are free from harmful residues. Studies have shown that various pesticide residues are mostly present in the outer layers of the grain and in the bran, so if you want whole grain flour, it is especially recommended to choose organic flour, which has definitely not been treated with chemical pesticides. For the delicious taste, outstanding quality and beneficial physiological effects, it is worth visiting artisan bakeries for baked goods. Based on the feedback from bakers, more and more customers are also interested in whether their favorite artisan bakery also offers bread made from ancient grains in addition to bread wheat, even in organic quality.

Research examining the health effects of ancient wheats has found that they have beneficial physiological and antioxidant properties thanks to the large amounts of bioactive compounds (polyphenols, phytosterols, carotenoids and vitamin E) present in them. Despite the 10,000 years that have passed, these ancient wheat species have been less affected by modern breeding, meaning they have preserved their ancient properties, are less demanding of environmental conditions, and have good disease resistance, making them particularly suitable for organic farming.

Adventure in the world of flavors of ancient wheats! New recipe booklet available for free download

The newly published recipe collection serves as a guide for those who would like to experiment with baking healthy bread at home. It was created with the intention of giving a taste of the diverse uses of emmer and durum wheat, and introducing the special, unique, characteristic flavors of ancient wheats. The authors hope that they can provide curiosity to those interested in discovering and preserving the ancient world of flavors, and that they can give ideas to those interested in a healthy lifestyle by trying out a recipe. The collection includes more than forty recipes: it starts with making different bread variations, but we also find interesting things like corn and mushroom tönke pizza made using ancient grain flours, or plum slippers made from einkorn flour. Einkorn and tönke are easy to incorporate into the diet even in their whole grain form. They can be used in salads, soups, stews, risottos or casseroles, and we also find examples of these in the collection.