Phenolic acids were identified, and their content was determined in the grain of four species of wheat: common wheat (Triticum aestivum ssp. vulgare), spelt (T. aestivum ssp. spelta), durum (T. turgidum ssp. durum), and einkorn (T. monococcum) grown at two different levels of cultivation technology: medium and high. Thirteen acids were identified for each species. Einkorn cultivar PL 5003 had the highest content of phenolic acids, reaching up to 2106 mg 100 g−1 DM. The response of various species to the levels of technology applied was varied, but ferulic acid was always predominant (465–868 mg 100 g−1 DM). Common wheat and spelt responded with a decrease in the content of the acids when tested using the higher level of technology (on average by 265 and 62 mg), while their content increased in durum wheat and einkorn (282 and 352 mg). A clear response to weather conditions was also observed; most of the genotypes had a higher content of phenolic acids when there was more rainfall. The present study provides the basis for using these genotypes to produce food with increased nutritional content using appropriate agricultural procedures.