Spelt vs. Einkorn: The Ultimate Battle of Ancient Grains

Spelt vs. Einkorn — if you mill your own flour or bake with whole grains, this comparison is a game changer. Both are ancient wheat, both are nutrient-dense, and both behave very differently once they hit water.

If you’ve ever wondered which one is better for bread, which is easier to work with, or why Einkorn feels so sticky, you’re in the right place.

Let’s break it down in a way that actually helps you bake better.

Meet the Contenders: Spelt and Einkorn

Spelt (Triticum spelta): The Practical Ancient Grain

Spelt is often the easiest ancient grain for bakers to fall in love with — especially when milling at home.

• Higher protein and fiber than Einkorn

• More extensible gluten than modern wheat

• Mild sweetness with a nutty finish

• Much more forgiving in dough

Fresh-milled spelt works beautifully for yeasted breads, sandwich loaves, quick breads, and even cakes. If you’re transitioning away from modern wheat, spelt is usually the smoothest first step.

Einkorn (Triticum monococcum): The Original Wheat

Einkorn is the oldest cultivated wheat we know of — and it behaves like it.

• Single-grain structure (diploid wheat)

• Lower gluten strength (not gluten-free)

• Naturally golden color

• Extremely soft, sticky dough

Einkorn shines in quick breads, pancakes, cookies, and enriched doughs, but it requires a mindset shift. Less water, gentler mixing, and zero expectations of stretch-and-fold magic.

Baking Performance: What Actually Happens in the Bowl

Dough Handling

• Spelt dough

  • Absorbs water quickly

  • Can over-mix easily

  • Holds structure better than Einkorn

• Einkorn dough

  • Absorbs water slowly

  • Feels sticky even when “done”

  • Breaks down if over-mixed

  • Benefits from resting more than kneading

This is where most bakers get frustrated — Einkorn isn’t broken, it’s just different.

Texture & Crumb

• Spelt → hearty, tender, bread-like crumb

• Einkorn → soft, cake-like, delicate crumb

If you’re chasing tall sandwich loaves, spelt wins.
If you want soft, nourishing baked goods with minimal gluten stress, Einkorn has a place.

Nutrition Comparison (Whole Grain, Fresh-Milled)

Both grains are nutritional powerhouses, but they emphasize different strengths:

• Fiber: Spelt is higher

• Protein: Spelt is higher

• Minerals: Einkorn often contains more zinc, lutein, and potassium

• Digestibility: Some people tolerate Einkorn better due to its simpler gluten structure

Fresh milling preserves all of this — which is why these comparisons matter so much more when you’re milling at home.

Cost: Why Einkorn Is More Expensive

Einkorn almost always costs more, and here’s why:

1. Lower yields per acre

2. More fragile processing

3. Smaller growing market

4. Specialty demand

Typical prices (varies by supplier):

• Spelt berries: ~$1.50–$2.50 per lb

• Einkorn berries: ~$3.00–$5.00+ per lb

Spelt is easier to source in bulk; Einkorn is best treated as a specialty grain you use intentionally.

Which One Should You Use?

Choose spelt if you:

• Want reliable bread structure

• Bake sandwich loaves or artisan bread

• Are new to ancient grains

Choose Einkorn if you:

• Prefer gentle, lower-gluten baking

• Make quick breads, pancakes, cookies

• Don’t mind sticky doughs

Honestly? Most home millers end up using both, just for different jobs.

Where I Buy Whole Spelt & Einkorn for Milling

• Janie’s Mill – my go-to for spelt (clean, consistent, never disappointing)

• Jovial Foods – my longtime source for organic Einkorn berries

• Grand Teton Ancient Grains – available via Amazon for convenience

Recipes Using These Grains

Spelt Recipes

• 100% Spelt Italian Bread

• Lemon Spelt Pound Cake

• Spelt Pasta by Hand

Einkorn Recipes

• Einkhorn Bread

• Einkhorn Italian Bread

Best of Both Worlds Recipe

• Spelt & Einkhorn Chocolate Chip Cookies

Final Thoughts

Spelt and Einkorn aren’t competitors — they’re tools.

Once you understand how they behave, baking with fresh-milled ancient grains stops feeling frustrating and starts feeling life changing. And that’s exactly the point.