top of page
Heritage Grains
At Micro Bakery We Specialise in the use of Accent Heritage Grains which are hand selected from a small group of local Mills and Farms ensuring our Products are ethically sourced & Organically Certified Varieties.
What is the difference?
Heritage Grains are grains that were grown before the introduction of intensive, scientific plant breeding in the mid 1900s, while Ancient Grains date back to almost 10,000 years ago. Both are richin flavour and dense in nutrients unlike the modern over-processed wheats we’ve become accustomed to. For example Khorasan, found at home in our Farm Country Loaf Known for its rich nutty flavour and smooth texture boosting higher levels of protein, lipids, amino acids, vitamins such as Thiamine, Riboflavin, Niacin, Vitamins B6 B3 B2 B1 and showcasing minerals such as Zinc, Magnesium, Iron, Potassium and Phosphorus. In addition, operating at a 15% protein content this larger kernel variety is the real deal and where real bread truely began dating back to 4000BC deriving from Durham Wheat which is commonly used in authentic pasta production.
Khorasan
Khorasan is an ancient wheat variety that originated in the historic Khorasan region of Persia over 4,000 years ago. Sometimes known as the “Prophet’s wheat” or “Pharaoh’s grain,” it was prized in ancient societies for its golden colour and rich nutritional value.
The grain is characterised by its unusually large kernels, nearly twice the size of modern wheat, which lend a smooth texture and striking appearance to bread. With a naturally buttery and nutty flavour, Khorasan brings a depth of taste that makes every loaf unique and satisfying. Nutritionally, it is rich in protein, fibre, and essential vitamins such as thiamine and niacin, alongside minerals including magnesium, zinc, and selenium.
These elements make it a wholesome alternative for those seeking nutrient-dense grains. Research also suggests that Khorasan may help support heart health and balance blood sugar levels, making it as beneficial as it is delicious. At Micro Bakery, it shines in our loaves, where flavour and nutrition meet heritage tradition.
​
Allergens: Contains Gluten, Wheat.
Solina
Solina is a historically cultivated landrace in Abruzzo (central Italy) and strongly linked with the territory and culture of this region. It is a soft, tall wheat, growing to heights of up to 180cm and has adapted over the centuries to thrive on mountainous terrain.
Solina is a Heritage wheat, rooted in cultural contexts spanning thousands of years, with seeds passed down from generation to generation. Solina wheat has been cultivated in this region since the sixteenth century when it is mentioned in some notary deeds. Historical documents testify to its strong symbolic value: Solina wheat has been described as “the mother of all wheats”. “Pel paese de’ Peligni” by Michele Torcia, published in 1792, describes the bread made from Solina wheat as one of the best of the Kingdom.
Allergens: Gluten, Wheat, Spelt.
Spelt
Spelt is an ancient grain that has been cultivated in Southern Europe for over 6,000 years, making it one of the earliest wheats grown by humans.
Once a staple of medieval diets across Europe, it was highly valued for its resilience in poor soils and its ability to nourish communities through the centuries. With a distinctive nutty, slightly sweet flavour and a lighter texture than common wheat, spelt is a favourite for both rustic breads and delicate pastries.
It is a natural source of protein, dietary fibre, and essential minerals such as magnesium, iron, and zinc, supporting energy and overall wellbeing. Spelt is also rich in B vitamins, which contribute to healthy metabolism and vitality. Its higher water solubility makes nutrients easier for the body to absorb compared to modern wheat. Today, it is enjoying a revival among artisan bakers and health-conscious eaters seeking flavour and tradition in every loaf.
​
Allergens: Contains Gluten, Wheat.
Red Fife
Red Fife is Canada’s oldest heritage wheat, first cultivated in the 1840s when farmer David Fife planted seeds brought from Eastern Europe. Quickly gaining popularity for its resilience and exceptional yield, it became the foundation of Canadian bread baking for nearly half a century.
With its earthy, robust flavour and rich aroma, Red Fife produces bread with depth and character that modern wheats rarely match. It is celebrated for its excellent baking qualities, offering strength, consistency, and a hearty crumb. Nutritionally, Red Fife is rich in protein, fibre, and essential minerals, making it both wholesome and satisfying. Its history as a staple grain links it to the growth of farming communities across North America, where it fed generations before being replaced by higher-yield modern wheats.
​
Today, thanks to dedicated farmers and artisan bakers, Red Fife has been revived, allowing us to enjoy once again its robust, wholegrain flavour and heritage significance.
​
Allergens: Contains Gluten, Wheat.
Rody Rye (Rode Rye)
Rye is one of the oldest cultivated grains in Europe, with evidence of its use dating back over 13,000 years when it first grew as a wild grass before becoming a staple crop. Over centuries, it gained prominence across Russia, Germany, Scandinavia, and Eastern Europe, valued for its resilience in colder climates and poor soils where wheat struggled to thrive.
Rody Rye, also known as Rode Rye, carries this legacy forward with a distinctive tangy, earthy flavour and dense, aromatic character. Traditionally used in dark breads and sourdoughs, it lends a unique richness that sets rye apart from lighter grains. Nutritionally, rye is high in dietary fibre, supporting digestion and promoting a satisfying, hearty texture in loaves. It is also a natural source of magnesium, iron, and powerful antioxidants, making it both nourishing and wholesome.
Today, rye remains a favourite for bakers seeking depth of flavour and a true connection to European heritage traditions.
​
Allergens: Contains Gluten, Rye
Maris Widgeon
Maris Widgeon is a traditional British heritage wheat that has been grown across the UK for generations, long valued for its strength and versatility. Originally bred in the mid-20th century, it quickly became a favourite among millers and bakers for its balanced flavour and excellent bread-making qualities.
Producing a light yet flavourful loaf, Maris Widgeon has become a cornerstone of classic British baking traditions. Its resilience and dependable yields made it a trusted crop for farmers, while its distinctive character won favour in bakeries and homes alike. Beyond bread, this wheat also holds a proud place in brewing history, where it was prized for crafting fine ales and traditional beers.
Nutritionally, it provides a good source of protein, fibre, and essential minerals, ensuring that every loaf is as nourishing as it is flavoursome. Today, Maris Widgeon continues to be celebrated as one of the UK’s finest wheats, linking modern baking to a rich agricultural heritage.
​
Allergens: Contains Gluten, Wheat.
Einkorn
Einkorn is the earliest known cultivated wheat, dating back over 10,000 years to the Fertile Crescent, where it helped shape the dawn of agriculture.
Often called the “original wheat,” it has just 14 chromosomes compared to the 42 found in modern wheat, giving it a simple genetic structure that many find easier to digest. Its golden kernels yield a flour with a naturally sweet, nutty flavour and a soft, rich texture, making it perfect for rustic loaves and artisan baking. Nutritionally, Einkorn is celebrated for its high levels of protein, beta carotene, and essential minerals such as iron and zinc, contributing both flavour and nourishment. This ancient grain also contains unique antioxidants that support overall health and vitality.
Though it fell out of favour due to its lower yield and tough hull, its revival reflects growing appreciation for wholesome, nutrient-rich grains. At Micro Bakery, we honour Einkorn’s legacy by baking with it much as our ancestors once did.
Allergens: Contains Gluten, Wheat.
Raw Oat
Raw heritage oats are a rare “naked” variety, naturally free of the tough outer husk that usually encases the grain. This allows their natural oils to remain intact, giving oats a richer taste, creamier texture, and fuller nutritional profile than standard heat-treated supermarket oats.
Historically cultivated in Europe from the 18th century, they were prized for their resilience and for the hearty, sustaining meals they provided to farming communities. Their natural sweetness and buttery depth make them a wonderful addition to both breads and baked goods, where they bring a wholesome complexity to flavour and texture. Nutritionally, raw oats are high in fibre to support digestion and heart health, while also providing antioxidants, iron, and magnesium.
They are also an excellent source of slow-release carbohydrates, delivering steady energy throughout the day. At Micro Bakery, these oats are celebrated not only for their flavour but also for connecting modern baking with a long tradition of natural, nutrient-rich grains.
​
Allergens: Oats, may contain Gluten.
Other Ancient Grains
Alongside the core heritage wheats, we also celebrate a variety of other ancient grains such as Emmer, White Sonora, Purple Barley, and Blue Beard Durum.
Each of these grains carries centuries of history, having been cultivated by farming communities long before the rise of modern plant breeding. Emmer, sometimes called “the grain of the Roman legions,” is one of the oldest wheats, while White Sonora was first grown in North America by Spanish missionaries in the 1600s. Purple Barley, cultivated in Tibet, is rich in antioxidants and distinctive for its vibrant hue, while Blue Beard Durum is known for its deep flavour and resilience in dry climates.
These grains offer a spectrum of colours, tastes, and textures that enrich both traditional and contemporary baking. Nutritionally, they provide high levels of fibre, protein, and essential minerals, supporting a healthy, balanced diet. At Micro Bakery, we use these lesser-known grains to showcase diversity in bread-making, linking each loaf to a story of heritage and cultural tradition.
​
Allergens: Contains Gluten, Wheat, Barley (varies by grain).
bottom of page