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Ulrike has made one and since just now Einkorn is available around these parts as well, I had to try it, of course. Apparently Einkorn is one of the oldest grains known to mankind and rich in beta carotene and amino acids. The dough was quite wet and since my inclusion of a soaker made the dough even more loose, I skipped the final fermentation and put it directly onto a hot baking stone after shaping. Haven’t cut into it yet and will post about flavor later.

Back. Upon cutting into the loaf, the sound of a serrated knife reveals a very crispy, yet sturdy crust. The innards of the loaf show a warm reddish brown. Eating a slice, the impression of a superior crust is enhanced by the nutty flavor. A remarkable crust; evenly browned on the bottom with random bursts on the top of the loaf. Towards the middle the flavor gets milder and chewing on the soft crumb that is not wet a good balance between sweetness and acidity is apparent, the latter not having to do with the Einkorn itself, of course.

At the moment I would rate whole-Einkorn flour superior to most whole-wheat or whole-spelt flours I’ve used, looking at texture and flavor. At around 5 Euros per Kilo it’s a deliberate choice one has to make. Mixing it with other flour seems to be the way to go.


Einkorn soaker

  • 100g Einkorn meal, coarse
  • 100g warm water

Mix and let stand for 3-16 hours.

Einkorn sourdough

  • 100g whole-Einkorn flour
  • 100g water
  • 1 tsp of mature rye sourdough, hydration: 100%

Mix and let stand for 12-16 hours at room temperature, 21°C.


  • 50g rye flour
  • 100g strong white flour
  • 50-100g water (to get a loose dough)
  • 3g fresh yeast
  • 6g salt
  • Einkorn soaker
  • Einkorn sourdough

Heat oven to 250°C.
Mix dough briefly and let rest for 45-60 minutes.
Shape and work in rye flour into the seam.
Bake seam-side up for 15 minutes, then reduce heat to 200°C and bake for further 30-40 minutes.


Written by theinversecook

19 February 2009 at 16:11

10 Responses

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  1. I’m not sure if we can get einkorn here in the states, there must be some old hippy farmers growing it somewhere?
    Do you or will you try making another bread with less hydration using einkorn? Would this have liked a second proof?
    I’m just learning rye and spelt and your already onto some ancient grain, what next?


    20 February 2009 at 16:01

  2. Definitely would do a second rest for a firmer dough. This one started to spread as soon as I finished shaping it. It stopped on the baking stone. I think I will do this with wet rye doughs as well from now on.

    Was the first time I saw Einkorn here, and it was the biggest bio shop around. Would like to try Emmer as well.


    20 February 2009 at 18:48

  3. Great bread, Nils, it looks very tasty. I am dying to try Einkorn myself (“petit épeautre” in French and apparently “farro” or “emmer” in English, not to be confused with spelt) but I can’t seem to find it here in the Northeast of the US. I know it is very popular in Italy, so I have tried Italian grocery stores, mail order companies, etc. to no avail. Jeremy, if you ever find a source, could you please let us know?


    21 February 2009 at 18:18

  4. Thanks, MC. It is a very interesting grain, I can see myself grinding into flour a lot. Here in Germany, we have Einkorn and Emmer as two different kind of grains. Is Emmer a special kind of Einkorn or vice versa?


    22 February 2009 at 01:16

  5. Jeremy

    22 February 2009 at 20:53

  6. Thanks Jeremy. According an article about Einkorn on the site of AACC titled “Breadmaking Quality of Einkorn Wheat” Einkorn bakes like soft wheat but its gluten in dough does not have the same elasticity as wheat.

    From the article:
    ‘Showing that Einkorns can have breadmaking characteristics comparable to conventional bread wheats is the most significant result of our experiment.
    We conclude that the widespread assumption that Einkorn is not a breadmaking wheat should be reconsidered.’

    Maybe will try to make a 100% Einkorn loaf..


    23 February 2009 at 23:22

  7. Hi, Nils, sorry it took me a while to get back to the issue. I looked up Emmer and Einkorn, both in the English and in the French versions of Wikipedia, and I seem to have found contradictory info. Here is what the French version has to say about Einkorn:
    “L’engrain ou petit épeautre (Triticum monococcum) est une plante de la famille des poacées (graminées), première céréale domestiquée par l’homme, vers -7500, au Proche-Orient, avec le blé amidonnier, etc.” and here is what it says about Emmer: “L’ Amidonnier (Triticum turgidum subsp. dicoccon) est une céréale à faible rendement appartenant au genre des blés (Triticum). C’est avec l’engrain la plus ancienne céréale domestiquée par l’homme, vers -7500, au Proche-Orient, etc.”. They go on to say that its cultivated variety is also called “épeautre de mars” or “épeautre de Tartarie”. So far, so good.
    But when you look at the English version of Wikipedia, here is what you read:
    “Emmer wheat (Triticum dicoccon), also known as farro especially in Italy, is a low yielding, awned wheat. It was one of the first crops domesticated in the Near East, etc.” and when you look up Einkorn, you read this: “Einkorn wheat (from German Einkorn, literally “one grain” or “a grain”) can refer either to the wild species of wheat, Triticum boeoticum (the spelling baeoticum is also common), or to the domesticated form, Triticum monococcum”.
    In other words, Triticum monococcum = engrain ou petit épeautre in French and Emmer = Triticum dicoccon = farro in Italy. But I always thought that petit épeautre WAS farro and if it isn’t, what is farro in French ?
    It might be helpful to look the difference in the German Wikipedia. Unfortunately my high-school German (pretty rusty by now) is probably not up to the task. :-)


    25 February 2009 at 16:52

  8. Thanks MC,
    the Latin names seem to be the same in the German articles.

    Einkorn(‘one grain’)- Triticum monococcum

    Emmer(‘Zweikorn’, ‘two grain’)- Triticum dicoccon

    Then I take it that farro (Ital.) does not seem to have a unique meaning? There might be one coming from the original coinage, I guess.


    25 February 2009 at 22:17

  9. Loved your bread. I am always looking for a German like brown bread, I think it resembles it.
    Thank you.


    1 March 2009 at 02:19

  10. @ veredgy: Glad you liked it. Germany used to have a mighty good variation of breads, including brown breads made from whole-wheat or other grains and not so much from rye. Today I can buy a bread and almost tell what premix they’ve used :-(


    1 March 2009 at 04:48

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