Modern wheat has been bred for yield, uniformity, and fast milling. But if you’re chasing flavour, nutrition, and sustainability, heritage grains — sometimes called ancient or heirloom wheats — deliver something special that modern varieties often can’t match.

5 Reasons to Bake With Heritage Wheat

1. Unique Genetics & Complex Flavour
   Einkorn, emmer, and Red Fife haven’t been heavily hybridised. Expect deeper, nuttier notes perfect for pastry, cakes, and rustic breads.

2. Richer Nutritional Profile
   Heritage wheats often contain higher levels of minerals like magnesium, zinc, and selenium — plus more diverse antioxidants.

3. Gentler Gluten
   Ancient varieties such as einkorn have a different gluten structure that some find easier to digest. Ideal for pastries, cookies, and flatbreads where high elasticity isn’t required.

4. Low-Input, Resilient Farming
   Many heritage grains thrive under organic or regenerative systems, requiring fewer pesticides and fertilisers.

5. Culinary Versatility
   From buttery pastry to nutty sourdough, heritage wheat elevates everything it touches.

Free Recipes to Try

Grab my Apple & Frangipane Galette and Squash Pie — both featuring heritage flour pastry.

How to Start Swapping Heritage Wheat

1. Begin with a 25–50% swap in your usual flour blend.

2. Adjust hydration; ancient wheats absorb moisture differently.

3. Rest your dough slightly longer for improved texture.

Need guided practice? Inside Faye’s Online Pâtisserie School, Month 1 covers heritage flour pastry methods so you can bake confidently with these flavourful grains.

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