Einkorn is one of the world’s earliest cultivated wheat grains. Due to high processing costs and lower yields, einkorn was practically forgotten. However, like other ancient grains, einkorn is making a comeback. It boasts high levels of vitamin A, phosphorus, zinc and fibre. It gives baked goods a mildly nutty, sweet flavour and a slightly golden colour.

Einkorn flour is perfectly suited for all baking projects, including sourdough bread, cakes, muffins and pancakes. It may be substituted 1:1 for whole wheat flour in most recipes. Here it is important to note that einkorn dough will require less mixing/kneading and you may need to reduce the amount of liquid in the dough. Sweet doughs benefit from an extra egg-white to ensure a lighter result.