Great for making rustic breads, pizza bases, rolls and artisan cakes.
Recipes for breads featured on the packet.
Einkorn is a prehistoric type of wheat and makes a golden wholegrain flour. It is used to make breads and has a deeper flavour and more rustic finish than normal wheat flour.
Einkorn (Triticum Monococcum) is a an early form of wheat eaten by mankind over 20,000 years ago and first cultivated by early civilisations in the Fertile Crescent (Egypt, Jordan, Israel) about 9,000 years ago. It produces tall stalks with two rows of small flat grains. It was popular in the Mediterranean because it grows well, even in poor soil and became part of the staple diet. It was superseded during the Roman era by the more modern versions of wheat we know today, due to their larger yields and now we see little of Einkorn.
The Einkorn is organically grown by Doves Farm in the U.K. After the harvest, the inedible husks are removed and then the grains are milled by stone.
Baking With Einkorn
Einkorn is suitable for making breads, pizza bases, rolls and artisan cakes. On the back of the packet there are recipes for Einkorn Loaf, Speckled Bread and Quick Einkorn Bread.
Overall, cooking with Einkorn flour is almost exactly the same as cooking with regular wholemeal flour. Einkorn flour makes a lighter dough, and is quite good for bread-making as the dough is strong.
Einkorn has a different gluten structure from normal wheat. This means that some people who have trouble digesting normal wheat may get on a little better with Einkorn. But please note that Einkorn still contains gluten.
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