Emmer Flour, Stoneground Wholemeal

Hodmedod's British Pulses & Grains

Domesticated in the Fertile Crescent (probably present day Turkey or Syria) from a wild wheat at least 10,000 years ago, Emmer has a genuine claim to being an ancient grain. Along with Einkorn it was a staple in the Bronze and Iron Age, but over millennia and as new varieties were selected by farmers, it became confined to isolated often mountainous regions of Asia and Europe.

Emmer fell out of favour because, like its ancient cousins Spelt and Einkorn, it doesn't thresh easily and so after harvest an extra process is required to remove the grain from the ear. The Italians continued to prize it for its flavour and use as a wholegrain for farro, and more recently it's been discovered by a wider audience - by farmers because it fits well into low-input systems and by home cooks and bakers because of its nutty flavour, nutritional profile and gluten profile - which many who struggle with modern wheats find more digestible.

Our Emmer is grown by Ed and Jeremy Dickin at Oak Farm in Lincolnshire and is suitable for yeasted and sourdough breads, pastry and cakes. It's a wholemeal flour stoneground to retain the nutrients and wholesome flavour of wholegrain Emmer.

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