Organic Rolled Einkorn Flakes
Rolled to order at Weatherbury Farm from Organic Milky Way Einkorn which is grown on the farm
Weatherbury’s Organic Rolled Einkorn Flakes are a tasty nutritious breakfast cereal.
Organic Rolled Einkorn Flakes
Rolled to order from Milky Way Einkorn grown at Weatherbury Farm.
A nourishing and tasty beginning to your day.
1.5 lbs* (9.33); 5 lbs* ($20.82)
Please place your order for all of Weatherbury’s products, including Rolled Einkorn, through our on-line shop.
Current product availability can also be checked at the shop.
Limit 15 lbs. per order
* 1.5 and 5 pound bags are packaged in re-sealable bags .
Einkorn is an ancient grain and Weatherbury Farm is the first farm to offer complete traceability back to the field where it was grown.
Weatherbury’s Einkorn Tracker traces the Milky Way grain that is rolled into einkorn flakes back to the field where it was grown, here at Weatherbury Farm.
Weatherbury Farm is one of a handful of farms that produces local rolled products(rolled from grains grown on the farm). But we take it a step further and provide, through our grain tracker, complete traceability — information & pictures of how, when, and where the grain was grown.
So you’re baked serving einkorn flakes and say to the folks at the table, as you pull out your cell phone and click on Weatherbury’s Einkorn Tracker “Einkorn is the world’s oldest grain and it is grown at Weatherbury Farm. Take a look at the grain in the field.”
Using Weatherbury Organic Rolled Einkorn Flakes
Rolled Einkorn Flakes – a delicious and nutritious way to start your day.
The recipe for rolled einkorn flakes is on the package back. You may see lots of “ideas” on line about how to make a better hot breakfast cereal — seriously, Weatherbury’s Rolled Einkorn Flakes are so good that they don’t require any “fixing up.”
Rolled einkorn can be used to add depth to pancakes and in many baked goods from scones to muffins.
The terroir of the soil gives the rolled einkorn flakes its wonderful flavor.
How to substitute Weatherbury Einkorn Flakes in your own recipes
For quick breads (like banana), pancakes, cookies and muffins, you can add Weatherbury’s Rolled Einkorn to the flour to enhance the flavor. Weatherbury customers have taken it a step further, substituting einkorn flakes for 100% of the flour in a banana bread recipe! Everyone thought it had great flavor and a really nice texture.
You can also substitute einkorn flakes 1 to1 for other flaked grains.
When you use Weatherbury’s Einkorn Flakes as a breakfast cereal, as granola or in baked goods, you are sure to get comments about their great flavor.
If you use Weatherbury Einkorn Flakes in baked goods, you not only enhance the taste but make them more nourishing.
Health Benefits of Einkorn Flakes
Einkorn Flakes / Rolled Einkorn
Weatherbury Farm rolls einkorn from Milky Way Einkorn, an Austrian landrace, which has not been hybridized.
Einkorn contains only 14 chromosomes; modern wheat contains 42. Einkorn doesn’t have the D chromosome, which may be connected with wheat intolerance.
It is easier to digest and contains more protein and higher levels of fat, lutein, phosphorus, pyridoxine, potassium, zinc, and beta-carotene than modern wheat.
Weatherbury’s einkorn is rolled “live” and not steamed as in commercial production. This preserves heat-sensitive antioxidants and heat- sensitive vitamins ; not to mention that un-steamed flakes retain more of the natural grain’s oils which gives our flakes a richer flavor.
And best of all, it tastes great.
Storing Einkorn Flakes
There are no preservatives in our Einkorn Flakes. Please refrigerate. If you will not be using the flakes immediately, please store in the freezer especially in warm weather.
More Information about Einkorn Flour
History of Einkorn
A balsalt wall mural from Gazientep Turkey, dated 900- 700BC of nuns of the Goddess Kubaba holding Spica (“heads of grain”). As wild ancestors of Einkorn were found in this area, it is likely that the Spica may in fact be Einkorn.
Einkorn is the grain that started western civilization. It was harvested by hunter gatherers as long as 30,000 years ago and domesticated in Turkey ~ 8650 BC. Growing einkorn as a crop required a sedentary lifestyle to cultivate it and voila!, civilization began as hunter gathers came to settle into villages.
Although grown in ancient Troy and used by the Celts, cultivation of einkorn began to decline in favor of emmer around 2000 BC. By the late 1960s, einkorn was only grown in large amounts in Turkey where it was used as livestock feed.
The use of einkorn has recently enjoyed a resurgence as a “super food,” and its popularity continues to grow. Einkorn Grain is also known as farro piccolo.
At Weatherbury Farm, we grow Milky Way Einkorn, an accession from the USDA small grains collection. Collected in 1970 in Vorarlberg, Austria, it was grown out by 40 growers and bulked as the trials looked promising due to yield.
Einkorn is one of the three ancient grains. (Weatherbury Farm also grows the other two, spelt and emmer.)
Even today, Einkorn can be found growing wild in Israel
Einkorn on Mt. Zion, Jerusalem
Einkorn at the City of David, Jerusalem
Einkorn — the grain
Debearding Einkorn
Einkorn’s (Triticum monococcum) survival for 30,000 years, can be accredited in part to its hard outer hull that protects it from the weather and from insects in storage. Additionally, the hull is surrounded by tiny “hairs”.
Dehulling Einkorn
Unlike wheat, the hull is not removed during harvest and needs to be removed before it can be milled. Luckily for Weatherbury Farm, Farmer Nigel has built a dehuller to do this job. But there’s more — before the einkorn can be dehulled, the “hairs” must be removed by a debearder.
As a member of the wheat family, einkorn has gluten (which can be likened to a glue that holds food together) but einkorn’s gluten is different from the gluten in wheat. Gluten, a complex protein, has two parts – gliadin, which gives dough stretchiness and glutentin that provides elasticity and structure. In wheat, these two simpler proteins are in balance; however, einkorn has a higher gliadin to glutenin ration.
Some people who have a wheat allergy or gluten sensitivity report that baked goods made from einkorn flour is easier to digest. However, people with gluten allergies, gluten intolerance or celiac disease should not use it.
