Wholegrain einkorn

Einkorn, known here as espelta petita, is in fact the oldest wheat ever cultivated, Triticum monococcum. And despite the local name, it isn't a spelt. It's a diploid wheat, distinct from and far older than common spelt, one of the first grains domesticated more than 10,000 years ago. While modern wheat has been hybridised again and again, einkorn remains almost as it was at its origin.

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

We ferment it slowly with sourdough, using only flour, water and salt. The long fermentation develops the flavour, deep, slightly sweet and nutty, and makes the bread easier to digest. A thin crust and a tender, aromatic crumb.

Loaf of around 650 g.

Ingredients:

• organic wholegrain einkorn flour, stone-milled

• sourdough starter (organic stone-milled wheat)

• filtered water

• organic sea salt