So, recently I published a recipe for an einkorn bread. That was a free-standing loaf; since einkorn is low on gluten, a certain amount of bread flour must be included. This bread, however, drops that and makes a loaf pan bread instead because the low gluten won’t be an issue here. This is my einkorn sourdough loaf recipe.

Einkorn is an ancient grain; among Emmer, it is one of the oldest domesticated grains. It was domesticated about 10,000 years ago in present-day Turkey. Einkorn hasn’t gone through selective breeding that’s given us modern wheat. Modern wheat is bread this way because it provides a better yield, more gluten, and many other traits that are wanted by either the farmers, the bakers, or the consumers.

One thing that hasn’t been in focus when selectively breeding modern wheat is the taste. Both einkorn and Emmer have a lot more flavor than modern wheat. Even when using whole grain, so that’s why I’ve chosen to showcase this fantastic ancient wheat.