Milling & Grain Provenance: Einkorn name derives from the fast that it only has one grain on each ear. The word Ein comes from the German word for “One”. Einkorn is also called “Farro Piccolo” in Italian meaning small. It is the smallest for the three “farro” grains. Einkorn is referred to as an ancient grain as it has been grown for over 16,000 years and cultivated for more than 10000 years in the central and southern Asia as well as Europe. Einkorn is called the “Mother of all wheat” as all wheat essentially descended from wild Einkorn. Einkorn is a hulled grain and needs to be de-hulled before milling. The Cotswold Grain partnership support each other by de-hulling the grain one location before being sent to the Matthews family. At the Cotswold mill the grain is conditioned (which means adding water) in pine bins over 100 years old. The grain is then traditionally milled using our stones Marmaduke and George.
Perfect for: Muffins, sourdough breads, pastries, Sourdough starters, crackers, bread.
Top Tip: 1: Do not over mix, allow the dough to rest. 2: Einkorn flour has a weaker gluten quality than normal wheat flours, it is better to under prove and allow the dough to rise by 40% to 50%. Do not allow to double in size at it will deflate in the oven. 3: Einkorn is unique, and its gluten is different to other flours. It can be easy to digest but harder to bake with. It may need more time to absorb water and allow the dough to rest between steps.
Healthy benefits: Compared to durum, Einkorn has 50% more manganese, riboflavin, and zinc and 20% more magnesium, thiamine, niacin, iron and vitamin B6 all essential nutrients.
Flour Number: 22
Flour Type: Wholegrain
