Organic Whole & Sifted Milky Way Einkorn Flour
Stone-milled to order at Weatherbury Farm from Organic Milky Way Einkorn which is grown on the farm
An ancient grain for modern times
Hearty nutty complex flavor.
Organic Whole Einkorn Flour can be used in almost any dish from breads and rolls to cookies & cakes to pancakes & pasta.
Organic Whole Milky Way Einkorn Flour
Milled to order from Milky Way Einkorn grown at Weatherbury Farm.
Ground in one pass and sifted through a very coarse sieve so that any very large pieces of bran and hulls remaining are removed (most of the hulls are removed in a two-step separate dehulling operation). Its weak gluten makes einkorn easier to digest.
Contains the minerals, vitamins, enzymes, amino acids, fiber and oils in the same proportions as they are found in the grain.
This flour is not bleached.
2lbs* ($8.75 ); 5lbs* ($17.64); 25lbs ($76.11); 50lbs** ($146.37)
* 2 and 5 pound bags are packaged in re-sealable bags.
** 50 pound bags cannot be shipped.
One pound of flour equals approximately 3 cups of flour.
Organic Sifted Milky Way Einkorn Flour
Milled to order from Milky Way Einkorn grown at Weatherbury Farm.
Ground in multiple passes and sifted through a fine sieve. Approximately 85% extraction. Its weak gluten, makes einkorn easier to digest.
Prized for its nutty flavor, we’ve found that cookies made with it can be addictive..
This flour is not bleached.
2lbs* ($15.85 ); 5lbs* ($27.25); 25lbs ($105.80); 50lbs** ($203.45)
* 2 and 5 pound bags are packaged in re-sealable bags.
** 50 pound bags cannot be shipped.
One pound of flour equals approximately 3 cups of flour.
Einkorn in the field at Weatherbury Farm
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 is milled into flour back to the field where it was grown, here at Weatherbury Farm.
Weatherbury Farm is one of a handful of farms that produces local flours (flour milled 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’ve baked einkorn bread (or another of the delectable treats possible with Weatherbury’s einkorn flour 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 Einkorn Flour
Pan Bread made with whole einkorn flour
Use Einkorn Flour in almost any dish from breads and rolls to cookies & cakes to pancakes & pasta. It has a hearty nutty complex flavor.
Our “grain of antiquity pancake” recipe is on the whole einkorn flour package back.
Both the terrior of the soil and the fact that our einkorn flour is stone-milled give it its wonderful flavor.
How to substitute Weatherbury Einkorn Flour in your own recipes
The best tip we’ve seen is “You simply have to accept einkorn for what it is, and don’t try to make it be regular wheat.” 1
For quick unleavened breads (like banana), pancakes, cookies and muffins, you can substitute up to 100% einkorn flour for all-purpose or wheat flour. Make sure that your baking powder is not expired, as it is needed for a good rise. Also, since einkorn absorbs water less quickly than wheat flour, allowing the batter to rest between steps can help. Sometimes, however, the amount of water may need to be reduced by 15 -20 % .
Up to 20% of all-purpose flour or whole wheat flour in a yeasted recipe can be replaced by Weatherbury’s Einkorn Flour without making changes to the
Einkorn Crackers
recipe. Expect to use about 1/3 less water. Don’t use more flour as it may change the flavor. Yeasted products baked with einkorn flour do not rise as high as those that baked with wheat flour (but they sure do taste great). Expect the bread to rise only about 40-50%. Don’t let the bread overproof . The crumb will also be a bit denser than with a wheat bread.
Kneading doesn’t help the einkorn’s gluten develop. Hand mixing works best.
When you use Weatherbury Einkorn Flour in baked goods, you not only enhance the taste but make them more nourishing.
Benefits of Einkorn Flour
Weatherbury Farm mills einkorn flour 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
Whole Einkorn Flour
wheat.
And best of all, it tastes great.
Storing Einkorn Flour
There are no preservatives in our flour. Please refrigerate. If you will not be using the flour 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. It 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:
Wild 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 does have 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.
Other einkorn products available from Weatherbury Farm:
References:
- www.theprairiehomestead.com/blog “How to use Einkorn Flour: