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Fresh From Our Oven: New Sprouted Ancient Grain Breads

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Meet the comeback kids, nutritious red fife and Khorasan wheat.

Ancient grains that were once staples thousands of years ago are now becoming the new “it” grains. These old timers have been passed down from previous generations that go back to the beginning of time. Unlike processed grains, ancient grains remain true to their original form and are just as nature intended them to be–simple and healthy.

You may have tried such popular ancient grains as quinoa, amaranth, millet, and teff, but there are two new (old) grains that are soon to be all the rage once again: red fife and Khorasan wheat. Legendary red fife wheat journeyed from Turkey then Scotland before arriving in Canada in 1842 to become the country’s go-to flour until the twentieth century. The Canadian heritage grain that’s rich in fibre and antioxidants is now having a resurgence. Khorasan wheat, which is also known by its brand name, kamut, originated over 4,000 year ago during the days of the Egyptian pharaohs and queens. Considered a foundational ancient grain, this wheat boasts significant amounts of vitamin E, magnesium, selenium, and zinc.

Try red fife and Khorasan wheat for yourself in our nutrient-packed, high-fibre Sprouted Organic Ancient Grains Big Red’s Bread™, which contains 21 ancient grains and seeds, and our sweet, nutty Sprouted Organic Ancient Grains The Queen’s Khorasan Bread™. We bake these breads using a unique sprouting process that cleans, rinses, and soaks the grains in water until they begin to sprout. Sprouting our grains releases their valuable nutrients, making it easier for you to digest and enjoy, especially if you have sensitivities to grains.