Einkorn Flour, Stoneground Wholemeal, Organic

Hodmedod's British Pulses & Grains

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.


Complete Product Details

  • Perfect for bread making and baking.

  • Ingredients

    Einkorn Flour

    Allergy information

    For allergens, including cereals containing gluten, see ingredients in bold.

  • The nutritional figures below are for generic wholemeal flour. Our current batch of Emmer has been analysed as:
    • Protein: 12.3%
    • Hagberg falling number: 367
    Typical values
    (generic wholemeal flour)
    Per 100g
    Energy 1409kJ (337kcal)
    Fat 2.3g
    of which saturates 0.6g
    Carbohydrate 59.4g
    of which sugars 2.7g
    Fibre 9.5g
    Protein 12.4g
    Salt 0.01g
    • Suitable for vegans and vegetarians
    • Naturally high fibre and low fat
    • No artificial ingredients
    • GM free
    • Recyclable paper packaging

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