Organic Einkorn Wholemeal Flour 1kg
Einkorn, triticum monococcum, is the earliest type of wheat grown & eaten by mankind. The tall elegant stalks produce a flat seed head with two symmetrical rows of very small grains.
Einkorn Flour makes great rustic style breads and pizza bases either on its own or blended half and half with white bread flour. Add baking powder to einkorn to make artisan style cakes.
This 1kg pack is ideal for the cupboard of all home bakers.
Dietary and allergen information:
see ingredients in bold below:
einkorn flour* (contains GLUTEN).
*organic produce. Grown & milled in the UK.
Storage: to keep your flour at its best, roll down the top after use, store in a cool dry place.
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A blog about Einkorn Sourdough Pastry in a Homity Pie http://kitchencounterculture121.wordpress.com/2014/06/30/potatoesgalore/
First attempt with this flour ended in abject failure because I was too inventive with the recipe! On the second attempt, I made the Roman Style Slipper Loaf (http://www.dovesfarm.co.uk/recipes/roman-style-slipper-loaf/) with Einkorn flour, a little less water (about 360ml) and a longer proving time (about 35mins) and it turned out very well. Compared to the original recipe with spelt, the Einkorn dough has a sandier texture and the bread has a slight yellow tint with a pleasant corn-like flavour, quite different from that of spelt.
I would like to say that this enikorn flour is wonderful. Today I made your quick enikorn bread recipe and wow what a wonderful texture and taste. Well done for reintroducing the ancient flour back to us. Many thanks
Thank you very much for bringing Einkorn Wheat back into the world. I appreciate the extra care and attention this grain variety takes to produce.
As soon as I had the bag open I knew I was looking at something very special. It was the colour of fine linen that darkened to gold when moistened and has a sturdy silkiness to it without yielding the dense heaviness of a standard whole wheat flour. The taste of Einkorn is completely distinctive yet isn't so assertive that it fights with other flavours. The blueberry muffins I made with it were unlike any I had ever eaten; the crumb was delicate, the flavour nutty and toasted and the colour was wonderful.
I also have a commercial pizza oven that cooks in 3-4 minutes on superheated stones and Einkorn made the most rewarding dough I've ever experienced: Light and strong at the same time, perfect for supporting a variety of pizza ingredients.
Rather than use cheap flour I would rather bake less often and bake with the best and Doves Farm has always come through for me.