Einkorn wholegrain

Einkorn, as it's commonly known, is in fact the oldest wheat ever cultivated by humankind: Triticum monococcum. And despite sometimes being called "small spelt," it isn't a spelt at all. It's a diploid wheat - distinct from, and far older than, common spelt - one of the first grains to be domesticated, more than 10,000 years ago. While modern wheat has been hybridised again and again, einkorn remains almost as it was at the very beginning.

Our einkorn is organic and grown by Josep Mestre in Argençola, an hour from Barcelona. Its stone-milled grain yields a golden crumb, naturally rich in carotenoids - especially lutein -, the antioxidant pigment behind that colour, which einkorn concentrates several times more than common wheat. It's also higher in protein and more nutritionally complete than modern varieties.

We ferment it slowly with sourdough, using only flour, water and salt. The long fermentation develops the flavour —deep, with a hint of sweetness and nuttiness— and makes the bread easier to digest. Thin crust, tender and aromatic crumb.

Loaf of around 650 g.

Ingredients:

• organic wholemeal einkorn flour, stone-milled
• sourdough (made with organic stone-milled wheat)
• filtered water
• organic sea salt