Germinated ancient wheat flours (Einkorn and Emmer) were used in bread dough to make bread healthier and more nutritious. The study found that using germinated wheat flour increased the amount of fiber, minerals, antioxidants, and other beneficial compounds in the bread. Emmer flour showed the most significant improvements. The germinated wheat flour also reduced the amount of phytic acid in the bread. However, bread made with ancient wheat flour had a lower volume compared to modern wheat flour. Overall, using germinated ancient wheat flour can enhance the nutritional value of bread while still maintaining good quality.