Organic Einkorn Berries (Farro Piccolo) (15 pounds)

This is really nice whole grain berries--clean and well packaged. They grind into beautiful flour that tastes great in all sorts of recipes. I have used it for sourdough bread and waffles. I prefer to grind my own flour for whole grain baked goods, and this is excellent.

Einkorn is the earliest wheat, the one Nature designed. It has not been modified, and is very different than modern wheat. It has more protein (18%) than modern wheat, but the protein is not all in the gluten, einkorn is low-gluten, and the gluten has a very simple structure compared to modern wheat, meaning it i more easily digested. I can eat modern wheat, but all types of it, even spelt, feel heavy compared to einkorn. All aspects of the nutritional profile are impressive, do a search on 'einkorn nutrition chart' for this, it goes on and on. Einkorn has an amazing full and soft flavor compared to modern wheat. And because the hull is thin, it can be ground into meal or flour in an electric coffee-mill. This flour smells like graham crackers, only fresh, not packaged. It can be used for bread, where the major plus is the full, rounded flavor, but creates a lower rise unless mixed with flours with more gluten. Good heirloom wheats for this are emmer and khorasan. Makers of white flour sourdough report using up to 50% whole einkorn flour. Making bread by hand I can use about a 33% with a 24-36 hour sponge to oven cycle. Einkorn is great at other forms of baking -- roti, chapati, muffins, scones, pancakes, cookies, etc. -- because it's lack of gluten means it can't get tough. Whole grain einkorn is also delicious. It cooks more quickly if soaked overnight, can be used in place of small pasta in a hearty soup, and also as a tender but chewy alternative to oatmeal for breakfast. Tremendous thanks to the farmers who have committed to growing something so unique outside the consensus wheat loop. I was a baker back in the day and boy I wish I'd been able to work with this stuff!

I bake my own rye bread for a few years. 100% rye meal did not give me the opportunity to get a perfect bread, so I decided to add the einkorn milled berries to get better results. I was surprised how a few Oz of einkorn added to rye flour made a big difference. The bread rises much higher and tastes very delicious. Very glad I bought this particular product. The quality of berries is amazing, the packing is excellent in the paper bag. Will definitely buy it again.

Loved the taste and quality of this!

Amazing grain. Makes a great hot breakfast. Tasty popped like popcorn. I love to cook and mix into my einkorn sourdough bread. Love that it is US grown and organic. Highly recommend

My feelings about Einkorn (Triticum monococcum) are quite mixed. While it takes a long time to cook compared to the quicker quinoa, the chewy, nutty texture of Einkorn adds a wonderful heartiness to soup or salad. Whole Einkorn flour is a staple in our house. I use it to bake (sourdough) bread, make whole Einkorn Dutch pancakes, and cook Einkorn wheat berries for a healthy breakfast or salad. This grain is incredibly tasty and nutritious. It offers excellent nutritional benefits, and I wholeheartedly recommend it!

Very happy with the Einkorn. Easy and fast cooking, great nutty taste and consistency. Very happy with purchase ! Only thing I would add to the package would be the cooking instructions. Water/ wheat berries ratio.

Great value for the nutrition in this grain. Makes the best bread.