Before Christmas I recieved a package of hard-to-find flours, specifically triticum monoccum, or einkorn. Along with emmer triticum doccocum, einkorn is one of the earliest cultivated wheat grains that orginates in the paleolithic period.

Besides hearing that its composition may make it less toxic to coeliac sufferers, I didn’t know much about this ancient wheat. I found a formula to try out for my first venture using a mixture of regular wheat and einkorn. It felt almost like any other dough; a bit stickier, which stuck a bit in my less then perfectly floured brot form. Still the exceptional finished loaf that came out was quite remarkable.