Making bread with einkorn flour

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I used einkorn flour to make this loaf of sandwich bread. Photo by Addie Broyles.
I used einkorn flour to make this loaf of sandwich bread. Photo by Addie Broyles.

I used einkorn flour to make this loaf of sandwich bread. Photo by Addie Broyles.

Have you ever heard of einkorn?

It’s an ancient grain that some call “nature’s original wheat” because it is the only variety that hasn’t been hybridized.

A company called Jovial is now selling einkorn flour that the company says consumers with some forms of gluten intolerance can eat without gastrointestinal troubles. (Note: An earlier version of this post called it “gluten-free friendly,” which readers pointed out isn’t exactly accurate. Jovial’s website has detailed information about who should and shouldn’t consider eating einkorn.)

Last week, I used the flour to make a loaf of sandwich bread that turned out pretty well. The crumb is much softer than regular all-purpose flour, but the loaf didn’t rise quite as much as it might have with regular wheat flour or in the more capable hands of a better bread baker.

The flour is available at Whole Foods, Natural Grocers, Central Market and several area Randalls, as well as the website jovialfoods.com. The company also makes crackers, wheat berries and pasta.

Carla Bartolucci, a longtime einkorn farmer in Italy who founded Jovial, released a cookbook, “Einkorn: Recipes for Nature’s Original Wheat” (Clarkson Potter, $25), earlier this year to help cooks who are new to the flour figure out how to use it.


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