ORGANIC EINKORN WHEAT, kernels
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Production: unprocessed, whole kernel
Known as the first of the founding grains (Einkorn, Emmer, Spelt, and Khorasan), Einkorn is said to have first been domesticated in southeast Turkey up to 10 000 years ago during the Neolithic and Early Bronze Age. Its small size is said to be due in part to its low chromosome count. It survives and thrives on soils where most other forms of wheat do not flourish.
Qualities: Einkorn is a superb whole grain choice for its high levels of protein, essential fatty acids, phosphorous, potassium, pyridoxine (B6), and significant levels of vitamin A and Lutein, a beta-carotene which boosts our immunities and is often recommended for those with macular degeneration or cataracts. Its small size is said to be due in part to its low chromosome count which may be a factor in its bioavailability and easier digestibility for those with gluten sensitivities.
Einkorn does contain gluten, although it is classified as a different type of gluten than modern wheat. Einkorn does not contain the D Genome, only the A genome. This is significant because the most popular test for detecting the presence of gluten is based on the presence of the D genome.
- Milled into a superb whole wheat flour. The mildly nutty, sweet flavor can be used in loaves of bread, scones, and cookies. The flavor and texture are outstanding. Please note, Einkorn is unlike working with modern wheat flours in that the gluten is different. As the protein structure of wheat has changed throughout the course of time, the high content of gluten in modern wheat allows for its elasticity and high rise. Working with ancient grain dough, such as Einkorn means it is not as elastic and breaks down faster. Generally, less kneading is better to preserve the proteins of the dough. See here for info about how to use Einkorn in baking!
- Flaked, it can be cooked into a fresh porridge or use it in your favorite fruit crisp topping, muesli, granola or dessert bars
- Sprouted, you can enjoy the whole kernels in a raw, high fiber breakfast cereal by soaking grains overnight or 10-12 hrs in the refrigerator. This has the added benefit of activating the seed enzymes, making the grain more digestible and nutritious. You can sprout them further and sprinkle on salads, sandwiches, or juice into smoothies.
- Boiled or pressure cooked it serves a delightful, chewy, and versatile rice substitute or in soups, salads, risottos, and fillings. As with any of the wheat berries, if you pre-soak cooking time can be reduced. To cook, bring two parts water to one part Einkorn kernels to a boil and simmer 35 minutes for a firmer "Al Dente" texture or 45-60 minutes for a softer texture. Drain and enjoy!
Storage: keeps well in a sealed container in a cool, dry, and dark location
Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens. Even though this product has been grown, cleaned and packaged with the utmost care, please be aware that impurities may occur.
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Great as a hot cereal, sprouts super fast
I love this grain. All my grains are soaked for 24 hours before sprouting and then drying for use. Only with Einkorn, I found even 12 hours is too long. I shall try 4-8 hours next time.Typically you want to soak until the little tail exposes itself. Then sprout overnight or for 8-12 hours until the tail is visible then dry. With Einkorn after even 8 hours of soaking not only is the tail exposed but it becomes gummy, like glue or I should say the little tails do, not the kernels. I find it interesting the all the new types of wheat takes 24 hours. Spelt an ancient kernel as well, takes about 18 hours. My next is to experiment with the other 2 ancient grains, Emmer and Khorasan. I currently use the Einkorn for hot cereal. I put it through a grinder on a course grind, a coffee grinder should work. It looks like a dark cream of wheat. I put 3/4 of a cup of water in a pot with 1/4 cup of ground Einkorn, a pinch of salt. Bring to a boil and stir occasionally. It only takes a minute or 2 so do not walk away, and this delectable cereal is ready. Garnish with all your favourites or just eat with cream or as is. Very beautiful nutty flavour.
Sprouted Wheat Bread
I purchased the Einkorn Wheat Kernels to sprout for homemade Essene Bread. I found the grain to be very viable and the taste to be nutty and good. I highly recommend Organic Matters for good quality and excellent customer service.