About this grain:
Einkorn is known as the original wheat. Hunter/gatherers in and around the Fertile Crescent first began harvesting wild Einkorn as long as 30,000 years ago and domesticated it over 10,000 years ago. (Come to think of it, did we domesticate Einkorn or did it domesticate us?)
Einkorn has a higher percentage of protein than modern red wheats and is considered more nutritious because it also has higher levels of fat, phosphorus, potassium, pyridoxine, and beta-carotene. Einkorn wheat is low-yielding but can survive on poor, dry, marginal soils where other varieties of wheat will not. While Einkorn flour lacks the rising characteristics desirable for bread, it can be used in combination with other flours to produce a delicious sourdough loaf.
What to make with it: Muffins, fruit/quick breads, sourdough (we've had good success incorporating Einkorn up to 30% of the flour bill for our loaves)
Protein: 12%
Gluten: Low
Grown: North Okanagan-Shushwap
