|Wholemeal organic einkorn flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from einkorn grown at Carr House Farm in Yorkshire.|
Einkorn is a domesticated early wild ancestor of wheat with husks that tightly enclose the grains. It was one of the first plants to be domesticated and cultivated as an arable crop. It's low yielding but requires minimal inputs and can grow on poor soils and marginal land.
Sometimes known as littlespelt in English, the more commonly used German name einkorn literally means "one grain" as each spikelet contains just a single grain.
Stoneground and wholemeal it retains its full nutrients and flavour and is suitable for yeasted and sourdough breads, pastry and cakes.
Our current batch of Einkorn is 12.3% protein with a Hagberg falling number of 367.
Perfect for bread making and baking.
For allergens, including cereals containing gluten, see ingredients in bold.
(generic wholemeal flour)
|of which saturates||0.6g|
|of which sugars||2.7g|