The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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AbeNW11's picture


Came across Einkorn flour in my local supermarket can anyone tell me a bit more about this flour and how does it differ to normal wheat? What setting do I use on my breadmaker? Does anyone have a good recipe for 320g of flour (the amount my breadmaker takes).

adri's picture

I don't have a breadmaker therefore I cannot comment on that.

Einkorn tastes a bit like nuts and will give the bread a yellowish color.
The protein level may be like wheat but it doesn't produce that much gluten.
Maybe you can describe it like this. From modern wheat to spelt/dinkel wheat it's maybe the same distance as from spelt to Einkorn.

I just use it as part of the flour (up to 30%). As a breadmaker (in my imagination) bakes the bread in a loaf pan, you could try higher percentages. I would choose a programme with long dough rest as this develops the gluten better.


AbeNW11's picture

Thank you Adrian.

I've made 100% Spelt before, which I like because it has more flavour than Wheat, but Spelt rises very quickly. Sounds nice and flavoursome this Einkorn and will try it but I'll do it on a Wholewheat (slower) setting and add in a teaspoon of lemon juice to help activating the gluten. 

Looking forward.

adri's picture

Adding lemon juice might be a good idea. It is also recommended in the information I have about Einkorn.
But as I do almost everything with sourdough I didn't want to add anything that give an even more sour flavour.

Bakingmadtoo's picture

I believe it was one of the earliest cultivated wheats, along with Emmer.

AbeNW11's picture

Is there any other way to activate the gluten without adding lemon juice?

I love the fact that these grains are being reintroduced. I find it fascinating how many there are and I love experimenting with them. Only grew up on wheat bread.

TheNettlePatch's picture

Abe einkorn is the oldest wheat - it is very nutritious compared to modern wheats. A good concise run-down is here: 

I have been experimenting with it as well - thus far I have made bread, pumpkin loaf, and I regularly make pizza dough with it. The colour is gorgeous - orangey yellow for the whole grain organic brand I get here in England from Doves Farm. Flavour wise, not sure how to describe it, but to me it tastes like a nuttier, milder whole wheat. 

AbeNW11's picture

It's me, Abe. I was the one posting on your website. Having great success with Einkorn. Gone from strength to strength and have mastered a great tasting Einkorn bread from start to finish in the breadmaker. When I arrived back from USA the other day I couldn't be bothered with starting the dough by hand and finishing off in the machine (my usual method) so I baked the whole thing in the breadmaker with great results. The only thing you have to do is scrape down the sides of the breadpan because the dough is very sticky. There's a lot to learn when baking bread and I find these ancient grains very interesting. Love the fact they are delicious and healthy. I'm gonna try your walnut and dates spelt bread this weekend too. I'm also going to try Khorasan flour soon.

ElPanadero's picture

but somewhat expensive.

25kg sacks - wheat £20, rye £17, spelt £36, einkorn £50 !!

Is it worth 2-3 times of the other grains?

AbeNW11's picture

I buy Dove Farm's flour by the 1kg packets. The difference between the grains vary only slightly.

 All around £1.75 - £3 from the more common wholewheat - einkorn

I don't notice the difference so much as I buy and bake in much smaller quantities. Lasts me a while too as one loaf will last me one work week.

ElPanadero's picture

That seems a terribly expensive way to buy your flour.

For example:

Organic Wholewheat
1.5kg bag = £1.85 (equates to £1.23 per kg)
25kg sack = £18.90 (equates to 76p per kg)

Organic Spelt
1kg bag = £2.95 (£2.95 per kg)
25kg sack = £36.40 (£1.46 per kg)

With the wholewheat you're paying more than 60% premium buying in little bags. With the spelt it is more than a 100% premium.

The flours will stay viable and useable for many weeks and indeed months. Easy to keep the sacks in large plastic boxes too with lids. Worth a thought.


Farside's picture

I'm growing einkorn with the intention of one day making bread from it.

The plant produces very small heads in comparison to modern wheat, or even Emmer. This means that the yield per acre is low.

It also encases the seed in a very tough husk (more than barley or any other grain I've encountered), which makes processing a real chore.

This is partly why the flour is so expensive. Of course there is the scarcity factor too.