In recent years, interest in ancient wheat varieties has grown particularly due to their potential health benefits compared to modern wheat and greater adaptability to climate changes. However, research on ancient wheat varieties, particularly the Portuguese “Barbela” wheat, remains scarce. Thus, this study aimed to develop a bread using “Barbela” wheat fermented with sourdough and to evaluate its nutritional composition, physicochemical properties, glycaemic impact in healthy adults, and consumer acceptance compared to a commercially available bread. For physicochemical analysis, moisture content, ash content, total polyphenols, antioxidant capacity, and colorimetric properties were assessed. Nutritional composition was also evaluated. Additionally, 18 healthy volunteers underwent capillary glycaemic assessment following the consumption of either “Barbela” or “Baviera” bread, alongside hedonic evaluations. The “Barbela” wheat bread exhibited higher fiber and total polyphenol content but had lower sensory acceptability compared to “Baviera” bread. No significant differences were observed in the capillary glycemia of participants, after 2 h. Given the natural fermentation process, the lower carbohydrate content, and the higher fiber content of “Barbela” bread, further studies with larger sample sizes are necessary to validate these findings. Additionally, considering the greater sustainability of ancient cereal production, the promotion of ancient wheat varieties could offer environmental benefits.