More on the featured grains:

Hard Red Wheat Berries make flour that is considered “classic” whole wheat. While other varieties of wheat can be made into "whole wheat flour" this is the flour that gives bread a rich brown color and a nutty wheat flavor.

Spelt is a nutritious and flavorful relative of common wheat. An ancient grain, it is unusual because it retains nearly all of its nutritional value in the kernel. Good source of dietary fiber, thiamine, niacin, iron and potassium. Easy to digest. Contains gluten, but is tolerated by many wheat sensitive people. Spelt has a delicious, light and nutty flavor.

Oat flour may be the least exotic, but super tasty. Highly nutritious with fiber, protein and vitamins and a nutty-oat flavor.

Kamut (pronounced ka-moo) is a non-hybridized hard spring wheat. It is an ancient relative of modern durum (semolina) wheat that develops a very large kernel. Kamut has a rich, buttery flavor and chewy texture. 30% higher protein than wheat, richer in magnesium, zinc, and vitamin E, kamut contains gluten, but many wheat sensitive people eat it without reaction.

Emmer wheat is a type of farro (an ancient hulled wheat) that dates back to early civilization. It’s a simple grain of 28 chromosomes that pre-dates spelt.

Einkorn, Triticum monoccocum, in its wild form Triticum boeticum, is the most ancient cereal grain, a million years old according to USDA research. Einkorn is a German word meaning One-Kernel, a reference to the single grain per spikelet on the head of the plant.  Einkorn ranks first among cereals in antioxidant levels, and tests high in vitamins and minerals as well.