The first grain to be domesticated, wild einkorn wheat, is common in Turkey and the Middle East. The early farmers of the Fertile Crescent began planting einkorn 10,000 years ago, but before that, hunter-gatherers had been collecting seeds of einkorn for 30,000 years. Once early farmers began planting einkorn, they also began to selectively breed this wheat to be more productive. Today, wild einkorn wheat is known as Triticum boeoticum, while the more domesticated einkorn wheat is known as Triticum monococcum.
Today, you can use organic, whole-grain einkorn flour as a one-to-one substitute for ordinary wheat flour. It’s richer in fiber and nutrients, as well as taste. You can make a fluffy, yeast sandwich bread with einkorn, as well as the types of flatbread our ancient ancestors enjoyed.
Our ancient ancestors also relied on wild yeast to make their bread. For thousands of years, all bread was sourdough. If you want to get a taste of ancient grains, try making a sourdough starter with einkorn to make flatbread on top of your stove or in your oven. Sprinkle your flatbread with olive oil, fresh basil, and feta cheese for a tasty lunch inspired by the ancient world.
You may not be able to find organic, whole-grain einkorn flour at your local grocery store, but you can find it at health food stores or buy it online. Whether you’re a history buff or a health food nut, einkorn is worth a try.
Visit Janie’s Mill to order whole-grain and stone-milled einkorn flour at JaniesMill.com.