Oh ho a bread post!
Einkorn is one of the older forms of wheat that is cultivated in a domestic form to this day.
Once upon a time I hand ground some einkorn grain that my friend Mandy brought me from Germany and made a loaf with it and wrote a little post about it. That long ago loaf looked like this
In French this grain is called petit épautre and in English einkorn or little spelt, and in Italian piccolo farro or so Wikipedia tells us. Wikipedia also claims it is not good for making bread but I am currently making a 50/50 regular wheat/einkorn sourdough which rises well enough for me! It is more expensive to buy than ordinary bread flour, no doubt because the threshing is more difficult and the yields are lower and it is probably not grown in huge quantities for bread making purposes. From a value point of view it is quite a good idea to mix it with some less expensive bread flour and also you will then get a bit of lift from the gluten in the more modern flour. In the UK the easiest place to get hold of einkorn is from a store that stocks Dove Flours or online. Continue reading