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Einkorn is one of the very first wheats humans domesticated, around 10,000 years ago in what is now southeastern Turkey. It’s a hardy crop but relatively low-yielding compared with modern wheat, and the grains have a stubborn husk that must be removed before milling. All of that makes it less common—and more expensive—today.
Nutritionally, einkorn stands out. It carries more protein and fat than common wheat, along with minerals such as phosphorus and potassium. It’s also rich in B-vitamins (especially pyridoxine) and beta-carotene, with carotenoid pigments that give the flour a warm yellow tint.
From a baker’s perspective, einkorn’s gluten behaves differently. Its higher proportion of gliadin produces an extensible dough, but with less elasticity and oven spring than modern strong wheats.
For a first trial, I mixed up a flour blend:
- **40%** white flour milled locally at [Charlecote Mill](https://www.charlecotemill.co.uk/) using a spring wheat called [Mulika](https://www.senova.uk.com/mulika) I originally planned for 73% hydration (including water in the levain) but while adding the bassinage I dropped overall hydration down to 71%.
The colour and flavour were exceptional: dark, malty tones from the crust with a clear nuttiness in the crumb. The loaves were lighter than I expected for such a nutrient-rich dough, and the golden hue really stood out.
I only baked a couple of test loaves this time, including a 1 kg boule, but I’ll experiment further and might even try out some inclusions.
