Einkorn Grain & Flour
What are my special features?
The Einkorn crop has an unusual, short, flat, two-row seed head which encloses small wheat like grains encased in inedible husk. The crop grows tall in the field and thrives in poor soil and adverse weather conditions, typically found in Britain.
The inedible husk must be removed before milling or cooking. Einkorn can be eaten as a grain, porridge or milled into a golden flour which is soft in texture, has a distinctive nutty flavour and excellent for making rustic breads or artisan cakes. The grain has delicious, complex flavours and presents various nutritional benefits such as a higher level of protein and antioxidants compared to regular wheat.
There is evidence that the protein of einkorn may not be as harmful to sufferers of coeliac disease and may in the future, with further research, be recommended in a gluten-free diet.
What is my history?
The German term ‘Einkorn’ refers to ‘single grain’ and Einkorn crop can either relate to a wild or domesticated variety. According to research Einkorn is the oldest type of wheat and by the 8th Century, Einkorn, Rye, Barley and Oats were the main cereal foods found in England.
Why am I forgotten?
The improvements in grain storage methods, the difficulty of threshing grains and the availability of greater yields of traditional naked wheat led to a decline in Einkorn.
Einkorn production completely disappeared in the UK until 2008 when Doves Farm began a collaborative project with a small group of organic farmers to re-establish the production of Einkorn.
Don’t lose me…cook me!
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