Diversifying Grains

A Path to Resilience, Health, and Sustainability

In an era where industrialised agriculture has stripped diversity from our food systems, it’s time to rethink our reliance on a culture of single crops.

Across the UK and much of the Western world, modern varieties of white wheat flour dominate our diets, and with it comes a host of environmental and health challenges.

But what if we could change that?

By diversifying the grains we use in our kitchens, we not only improve our own well-being but also contribute to a more resilient food system; one that supports biodiversity, reduces our dependence on industrialised agriculture, and strengthens local economies.

Biodiversity: The Key to a Resilient Food System

Monoculture farming, the practice of growing a single crop over large areas, has become the norm in modern agriculture. While efficient in the short term, it comes at a great cost: depleted soil, increased vulnerability to pests and disease, and a dangerous reliance on synthetic inputs. Organic farmers already understand this challenge. Because wheat is such a demanding crop, organic farmers will rotate with cover crops such as clover, or edible produce that feeds nitrogen into the soil like beans and pulses. Between these rotations, they will often use the land as pasture for animals that then fertilise the soil.

Heritage, population and diverse grain varieties, such as rye, spelt, emmer, einkorn, and naked barley, play an essential role in preserving genetic diversity, improving soil health, and supporting complex root structures that nurture micro-organisms in the soil.

A lot of heritage British varieties are longstraw wheats, these taller-growing grains contribute to better soil aeration and organic matter retention, making them an invaluable tool in regenerative farming.

Organisations like WSU Breadlab and UK Grain Labs have been instrumental in researching and promoting diverse grain varieties that are both suited to local climates and more sustainable to cultivate.

A Nutritional Boost from Ancient Grains

Beyond their ecological benefits, alternative grains are also superior in terms of nutrition. Modern industrial wheat has been bred for yield and processing efficiency rather than for its nutritional profile. It is often a variety of modern hard wheat which is then milled in industrial rollers before sifted to become white flour.  The result is a flour that is often stripped of its fibre, vitamins, and minerals. So much so that these flours will often have fortified vitamins added back in post-processing.

An easy way here to check if your flour has been milled in a factory setting is to check out the label.

Ancient and heritage grains, on the other hand, tend to be higher in protein, fibre, and essential nutrients. Rye, for example, is rich in B vitamins and has a lower gluten content than other bread grains.  Einkorn and emmer contain higher levels of protein and micronutrients like zinc and magnesium, which are crucial for overall health. By incorporating these grains into our diets, we can move away from the nutrient-poor industrial flours that have become ubiquitous and embrace a more holistic, flavourful and nourishing approach to eating.

Strengthening Local Food Systems and Divesting from Industrial Agriculture

The rise of industrial agriculture has led to centralised, homogenised food systems where a handful of multinational corporations control the production and distribution of grain. This system is not only environmentally destructive but also economically unsustainable for small farmers.

By choosing locally grown grains, we can support regional farmers, create economic incentives for diverse grain production, and reduce our dependence on imported, heavily processed wheat. Many of the alternative grains that can be grown in the UK are ideal for regenerative farming practices. By increasing demand for these grains in bakeries and home kitchens, we help ensure that farmers have viable alternatives to the industrial wheat market. This shift is essential in building food sovereignty- the ability for communities to control their own food sources rather than being subject to global commodity markets.

Furthermore, diversifying our grain intake preserves agricultural heritage and ensures the survival of heirloom seed varieties, preventing genetic erosion in our food system. Seed saving and heritage grain preservation allow us to maintain robust, regionally adapted crops that can better withstand changing climates and agricultural challenges.

Bringing Diversity into Our Kitchens

The transition away from modern white flour is just the beginning. Chefs, bakers, and home cooks all have a role to play in creating demand for diverse grains. We can start by incorporating alternative flours into our baking, seeking out local grain suppliers, and supporting bakeries and producers that prioritise biodiversity and sustainability.

At Hearth, we are committed to using a variety of UK-grown grains, not just because they make delicious bread but because they are part of a larger vision for a healthier, more resilient food system. By embracing the complexity and richness of diverse grains, we can take a small but significant step toward nourishing both people and the planet.

Would you like to see a few recipes featuring diverse grains in our next post? Let us know your favourite alternative grains and how you use them in your own kitchen!