A procedure for preparing baked goods using the entirety of the einkorn grain, a primitive wheat variety. It combines the nutritional benefits of whole wheat with the unique characteristics of einkorn flour. The result is a loaf characterized by a slightly nutty flavor and a more digestible gluten profile compared to modern wheat varieties.
Employing this technique yields a more nutritious and potentially easier-to-digest bread option for individuals seeking to avoid the processed nature of some commercially available loaves. Einkorn’s ancient origins also lend an element of historical interest to the baking process, connecting modern consumers to a food source cultivated for millennia.
