January 21, 2015 - 9:54pm
Favorite Heirloom Wheat, Rye or Corn?
Just wondering if any of you have a favorite? So far I've tried a few. Currently leaning toward Lancaster Red, Organic Pasayten Hard White, Dark Northern Rye and Emmer Faro Flour.
What are your favorites and where do you get them from?
Share
imported from Italy, is all I've been baking with for the past nine months or so.
Bob, I too order Einkorn but it's slightly bitter. Did you know that Einkorn is all part of the Farro family of flours? I believe there are three. Two are even grown here in the states. Emmer and Einka, which also known as Einkorn, can both be ordered from Bluebird Grain Farms but, for the price that Jovial sells their Einkorn for, it's hard to beat their price. Especially when the offer free shipping.
I also forgot about Red Fife. Just got a small bag of this flour and it is amazing. Has a wonderful flavor. I'm going to make a loaf or two with this one and see what I get. I've also heard about some great flours from France, Sweden, and Denmark but I don't know of any distributors of those flours. I can say that the last time I was in Germany I had a loaf of bread that was amazing. The baker told me their sd starter was more then one hundred years old and the flour was an old, heritage grain. I'm so glad we're seeing a resuscitation our some of these awesome, ancestral grains.
I've used this grain for years and it is my absolute favorite. I get it mail order (various sources)
Here's some info from the offical site for kamut - http://www.kamut.com/
The seed has a slight reddish cast and is about 1/3" longer than a whole wheat berry. Since it is related to durum wheat it contributes little to gluten development for bread if you've purchased kamut flour and are adding it to your bread recipe.
As a confirmed home miller, my favorite way to use kamut is to purchase whole and then coarsely crack it and use it in a soaker in a multigran bread. I also cook the cracked kamut like bulgar and use it in many dishes and as a substitute for rice.
If you purchase kamut as whole seeds, they will last for several years in a cool environment with no degradation in cooking/baking properties. The taste cannot be beat, but (when mail ordered) it is pricey.
Kamut is just a registered trademark for Khorasan wheat grown to a certain specification. I buy organic Khorasan for a fraction of the price of Kamut. It's high in protein and a nice light colour. I was adding it into my wholewheat breads to lighten them a little, but I've since worked a way to make them lighter - currently have half a dozen kilo bags of it waiting for something to do...
-Gordon
Dragon, would you care to tell us where you get your organic Khorasan from?
Shipton Mill. http://www.shipton-mill.com/
-Gordon
Just figured out you're in the UK. It would be too expensive for me to order from them and have flour shipped to the U.S. Thanks for the link though. I'm sure someone else reading this post will benefit from your link.
Cheers.
ancient grains are the 3 Italian Farros - small medium and large kernels - einkorn, emmer and spelt with a dash of Desert Durum ( called Kamut or khorasan) Can't get more ancient than these 4 and they make a fabulous Multi-Ancient Grain bread at 100% whole grain and 90-100% hydration. I do have a special fondnees for Kamut though.
Happy baking
Thanks a bunch. That is one of the few websites I wasn't familiar with. Yay. :) Now i have a new place to buy from.
Cheers.
Central Milling appears to have a good price for Khorsan flour.
http://centralmilling.com/collections/all