Ancient grains: Bakers rediscover the wisdom of the ancients

Spelt and quinoa are now commonplace in the baking industry, but there are a myriad of lesser-known ancient grains waiting to be discovered.

Subscribe now to read on...

Get full access to the whole site, your copies of British Baker magazine and email newsletters for just 26p a day!
If you're already a subscriber you just need to log in.

Sign up for newsletters

Not ready to subscribe? Sign up to our newsletters to get more of our exciting bakery industry news.

Want more stories like this in your inbox?

Sign up for our FREE email newsletter

My Account

Promotional Features 

Most read

Social