Er, if it is not too indelicate, traces of both emmer and spelt wheats were retrieved in the 1970s from the sewerage of the main latrine of the Antonine fort at Bearsden (Scotland). A team of tasters concluded that bread made from hand-ground spelt, with yeast added, rose more and tasted better than a loaf made from modern bread wheat, while the emmer porridge compared very favourably with oatmeal porridge made in the Scottish manner.

But is this what we are meant to be discussing?