Einkorn vs Spelt: Which Ancient Grain Should You Bake With?
For everyday baking choose spelt; for distinctive flavor in pancakes and flatbreads choose einkorn.
Key Takeaways
- Spelt is easier
- Einkorn is more flavorful
- Different use cases
Summary
Einkorn is older, more nutritious, and lower in gluten; spelt is easier to bake with and closer to modern wheat.
Side by side
| Attribute | Einkorn | Spelt |
|---|---|---|
| Protein | ||
| Gluten strength | ||
| Flavor | ||
| Best use |
Einkorn strengths
- Highest protein of ancient grains
- Lowest gluten
- Beautiful golden crumb
Weaknesses
- Weak gluten — no tall loaves
- Slow to hydrate
Spelt strengths
- Forgiving for beginners
- Versatile
- Closest to modern wheat
Weaknesses
- Less distinctive flavor
- Over-kneads easily
Our recommendation
Start with spelt to learn ancient grains; graduate to einkorn for flatbreads and pancakes once you understand its quirks.
Related Content
Related Grains
Related Recipes
Einkorn Pancakes
Light, custardy pancakes made with 100% fresh milled einkorn flour.
100% Spelt Sandwich Bread
A soft, tender 100% fresh-milled spelt sandwich loaf with a tight even crumb — designed to slice cleanly without crumbling.
100% Whole Wheat Sourdough
A deeply flavored sourdough loaf made entirely from fresh milled hard red wheat.
Related Techniques
How to Autolyse Fresh Milled Flour
Combine flour and water and let it rest before adding yeast and salt. Bran softens, gluten develops passively, and the final dough is dramatically easier to handle.
How to Sift Fresh Milled Flour
Pass freshly milled flour through a 50 or 60 mesh sieve. Reserve the bran for porridge or rebake it in.