Einkorn Berries

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Click here to learn how to cook and sprout whole berries.

 

From German, meaning literally “single grain,” Einkorn wheat was one of the first plants to be domesticated and cultivated. The earliest clear evidence of the domestication of Einkorn dates from 8,650 BC to 7,950 BC. Einkorn has a higher percentage of protein than modern red wheats and is considered more nutritious because it also has higher levels of fat, phosphorus, potassium, pyridoxine, and beta-carotene. It works well in hearth breads (up to 30%).

Also known as Farro Piccolo, Einkorn is a grain derived from Grano Farro, or Farro Grain. 

You can prepare Whole Berries as Farro. The texture is beautifully bouncy, with a slight chew once cooked. You can prepare Einkorn and other Farro grains easily, going well with a variety of meals. From soups and salads, to side dishes and hot breakfast, the possibilities are exciting. 

  • Grown in: Teton, ID by Grand Teton Ancient Grains
  • This is an Ancient grain.  Learn more.
  • Available types: Whole Berry, Whole Grain Flour
  • Protein:  17.57% (Protein % is not indicative of an ancient grain's baking performance)  Learn more.
  • Flavor profile: Deep Toasted Graham
  • We love it in: Breads (up to 30%), Cookies, Pancakes, Waffles, Cornbread

    Customer Reviews

    Based on 6 reviews
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    THE BEST

    I am not a veteran bread baker however I have made my fair share of sourdough bread from freshly milled grains. I must say that Barton Springs Einkorn Einkorn wheat berries have made the very best tasting bread for me. I have tried Einkorn from other vendors and find Barton Springs to be the best.

    J
    Joshua Washburn
    Very nice grain. Sweet and nutty.

    Used in a “risotto” preparation with excellent result!

    R
    Rita Bunker
    Best ever

    Was so thrilled to find Einkorn in Texas it is wonderful am enjoying using it

    J
    Jackie Wells
    Perfect

    My order was perfect in every way. The products arrived neatly packaged and on time. Can’t wait to use them.

    D
    Doug McNeill
    Nutty and filling

    Throw these into your rice cooker or saucepan and in about half an hour you will have a chewy and nutty side for your table, grain for your lunch bowl or even base for a hearty soup. Recommended.

    BSM Reviews

    See what customers say

    3810 reviews
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    THE BEST

    I am not a veteran bread baker however I have made my fair share of sourdough bread from freshly milled grains. I must say that Barton Springs Einkorn Einkorn wheat berries have made the very best tasting bread for me. I have tried Einkorn from other vendors and find Barton Springs to be the best.

    Excellent instructions, great recipes and enjoyable readings. I would recommend this for anyone looking to up their at home pizza game.

    J
    Einkorn Berries
    Joshua Washburn
    Very nice grain. Sweet and nutty.

    Used in a “risotto” preparation with excellent result!

    M
    Stone Ground Grits
    Margo Lawrence
    Outstanding

    YUMMY YUMMY👏👏💖

    Excellent product. The cornbread I recently made with the white cornmeal was well received by my family and they committed on much better they liked the cornbread made with the Barton Springs Mill cornmeal versus a store bought cornmeal