Emmer is a robust ancient, hulled grain, belonging – like spelt – to the wheat family. Each individual grain is tightly enclosed by inedible husks which must be removed prior to milling. Due to high processing costs and lower yields, emmer fell out of favour. However, this ancient grain is being rediscovered lately as it is full of flavour and is high in fibre, magnesium, phosphorus, iron and vitamin A.  However, doughs made with emmer require less kneading than normal wheat doughs. Emmer makes excellent artisan breads, shortcrust pastries, pancakes and waffles, giving them a delicate, slightly nutty flavour.