John Myers
They are called emmer, khorasan, or einkorn and are experiencing a renaissance: ancient grains. They gave rise to the modern types of grain that dominate cultivation today. This article tells you why it can be worth trying out ancient grain varieties that are thousands of years old.
Naturally bake with ancient grain
Old grain varieties are enjoying increasing popularity. On the one hand because wheat has gotten a bad reputation, on the other hand because its nutrient balance is impressive. The Federal Center for Nutrition (BZfE) points out in particular the zinc and protein content, which is significantly higher than that of modern wheat. Bread made from ancient grains and other foods can contribute to a healthy diet and help vegans in particular to meet their protein requirements with purely plant-based food. The ancient grains Einkorn, Emmer & Co. seem more natural and sustainable to consumers. In fact, with the exception of spelled, they have hardly been crossed and otherwise processed in breeding – but this partially impairs their baking properties. And: If you want to avoid gluten protein, you should know that ancient grains also contain gluten and are not suitable as an ingredient for gluten-free recipes.
Ancient grain recipes: What should you watch out for?
If you want to use ancient grains for baking recipes, there are a few things to consider. There are no problems with spelled recipes: Due to the close relationship with wheat, the baking properties are almost the same and you can easily swap these types of flour with each other. Khorasan wheat (kamut) can also be used for baking as usual. Due to the high gluten content, pasta also turns out very well. Baking bread or rolls with Emmer grain can be very demanding. It is best to mix it with other varieties. This also applies to einkorn, which can only be used to prepare very soft dough. You can squeeze flakes for an ancient grain muesli from the whole grains. Ancient rye or perennial rye is ideal for processing in sourdough and wholemeal bread. Since it tastes sweeter than normal rye, it is also a tip for pastries such as biscuits and gingerbread.
What actually is amaranth?
Amaranth is a so-called pseudocereal. From a biological point of view, it is not a grain, but belongs to the foxtail family. But there is a certain similarity to grain: amaranth forms grains that contain starch. Accordingly, it can be prepared and used similarly to cereal grains. It is suitable, for example, as an alternative to rice.
The strong aroma and the slightly nutty taste go well with many hearty dishes, such as cooked vegetables or meat. Amaranth is also suitable as a component in casseroles or as a hearty ingredient in soups or as part of hearty salads. It can be crushed or ground, puffed and used for muesli mixes or snack bars. In addition to the seeds, various other parts of the plant can also be consumed: the leaves, for example, have a taste similar to chard or spinach and can be prepared as a vegetable. The young inflorescences can also be used in this way, they taste slightly nutty like the seeds.
The pseudo grain is considered to be extremely healthy. Above all, its protein content of 16 grams per 100 grams is higher than that of many types of grain and makes amaranth a good source of protein. Its iron (9 mg) and calcium (215 milligrams) content is also higher than that of comparable foods. Amaranth is a gluten-free food, which is why it can be an interesting alternative to some grain products for people with celiac disease. However, the lack of gluten also means that amaranth can only be used for baking with reservations: it always has to be mixed with wheat, rye or spelt flour to make a suitable dough. Because the flour is not suitable for celiac patients, the selection of baking recipes with amaranth remains manageable.
Although the correct spelling according to the dictionary is “Amarant”, the international version “Amaranth” has also become established in Germany. This can be attributed, among other things, to the corresponding spelling on most products. If you hold a product in your hands that doesn’t have “Amaranth” printed on it, but the German spelling, this could be an indication that the pseudo-cereal comes from domestic cultivation. However, amaranth is usually imported from Central and South America.
Dishes with ancient grains: from casseroles to soups
In addition to baked goods, the old types of grain are suitable for the preparation of soups, stews, and porridges. The grains can also serve as a side dish and replace rice, for example. Risottos and casseroles are another area of application for processing. And finally, there are some beers that are brewed with ancient grains. By the way, if you are looking for gluten-free baking ingredients, pseudo-cereals such as amaranth, buckwheat, and quinoa may be an option. The expert reveals further tips in the article “Which foods are gluten-free?”.
