Find out here about the ancient grains that we at Waldkorn® grow.
Einkorn was one of the first cultivated plants. It is known as the ‘grandfather’ of the modern common wheat. Einkorn has a unique, slightly nutty taste.
Emmer comes from einkorn and is the ‘father’ of our modern common wheat. It gives bread a somewhat darker colour and a pleasant spicy flavour. In addition, emmer is particularly nutritious.
Khorasan wheat adds a rich, rather nutty flavour to baked goods and contains 20 to 30% more protein than wheat.
Wild rye is the oldest known precursor of modern rye. Bread made with wild rye has a darker colour and a slightly sweet, somewhat earthy flavour. In addition, wild rye develops a striking aroma during the baking process.
Fisser Imperial barley
This ‘primeval barley’ is cultivated in the Austrian municipality of Fiss in Tyrol. It is particularly rich in protein and has a slightly malty aroma and an earthy, nutty taste.
This spelt variety, one of the few pure varieties of the grain, comes from the Bauland region of Germany. It is an easily digestible grain with a sweet, nutty flavour.