EINKORN

Growing einkorn blowing in the breeze

   We started growing einkorn because the bread tastes and smells wonderful, and also because I wanted my family to enjoy wheat bread again after changing our diet in an attempt to avoid gluten.  I am pleased with the results thus far.

   Einkorn is ancient wheat, the wheat of Egypt in biblical times. The word einkorn is German for “one seed.” Look at the picture and see the single seeds stacked alternately on the head.  Genetically einkorn has 14 chromosomes compared to modern wheat’s 42. It is a diploid (7 pairs) compared to other wheat being tetraploid or hexaploid.  I briefly mention this to show why einkorn is significantly different than other wheat.  Different in many respects from farm to table.

   Here are a few aspects pertinent to the table end: The gluten in Einkorn is simply different than that in modern wheat and a smaller percentage of the flour;  Einkorn is an hulled wheat, requiring hull removal before milling;  And the germ with it’s oil and protein is a higher percentage of the flour compared to modern wheat.  So, shelf life is shorter, and kneading is different than you may be used to.

   Those may also be the reasons einkorn is so good. Gluten concerns are lessened. The hulls protect the grain. And the higher germ content suggests same day milling at home.  Result, wonderful aroma in the kitchen with the freshest most satisfying bread to share with friends and family.

Additional Info

Link

   The “Link” button directs to an NIH evaluation.

   We are waiting for harvest.  Therefore, let me encourage you to other sources. Click on the blue highlights to be redirected.

The first of this ancient wheat bread that I tasted was baked sour dough style. It was wonderful, and I was hooked. The friend of the family had purchased the grain from Jovial Foods. We purchased a Wonder Mill.  Buy the grain already hulled, but not milled. It takes only a few minutes to use, and your bread will smell and taste the best.

   There are also growers in America, particularly in the Northwest. The crop is much more work than common modern wheat, and the yields are much lower. But it is worth the effort.

Click here to return to the home page.