Available types: Whole Berry, Whole Wheat
Grown by: Monroe Stutzman, Millersburg, OH
Good for: pan breads, artisan hearth breads (up to 30%), pancakes, waffles, cookies
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.
Farro is shaped like rice, with a golden brown hue and a nutty flavor. The texture gives a slight chewy feel 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.