This type of bread is now trendy, experts say

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[{"selector":"#anim-a480009e-ad16-4fb2-b3a9-214275a50054","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8f93e022-82af-4f0a-81d9-1f3e29e23a83","keyframes":{"transform":["translate3d(115.92356%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Restaurant booking site Resy spoke to some of the UK’s most popular chefs including Jeremy Lee of Quo Vadis, Antonio Gonzalez of Barrafina and Sertac Dirik of Mangal and they agree that bread made from ancient grains like spelt and teff could take over the shelves in 2024.

“After the continued buzz of sourdough after lockdown I think people are starting to learn that there’s a time and a place for it.”

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“It doesn’t make a good bacon sandwich and if the holes are too big, your jam and butter can fall through.”

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[{"selector":"#anim-99a22f32-8f9e-4b53-b7a7-b5a8d84f787c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-546ae659-e3c3-47cd-aa34-20905f8f9788","keyframes":{"transform":["translate3d(115.92356%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] However, Flo Marinez, a private chef in NYC, doesn’t predict the pandemic trend of making your own bread, whether it be sourdough or from ancient grain, going anywhere.

“I think more people realized they can make their own bread and how much better it is and some are still doing it,”

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[{"selector":"#anim-741da34b-5cf4-4547-b695-63dc2aafc604","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e3a9c3f7-9b4b-4983-bafb-ce5fac89558e","keyframes":{"transform":["translate3d(115.92356%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Ancient grains have “no official definition” but often refer to grains that have remained unchanged for at least 100 years, according to the Oldways Whole Grains Council.

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