03/18/2026
Ancient Grain Spotlight: Einkorn
Einkorn is believed to be the oldest cultivated wheat in the world, dating back more than 10,000 years.
What makes einkorn truly unique is that it has a much simpler genetic structure than modern wheat. While most of today’s wheat has been hybridized over time, einkorn has remained largely unchanged. It’s a direct link to the earliest days of bread making.
Because of this, it behaves very differently in the kitchen.
Einkorn flour has a beautiful golden color and a flavor that’s often described as buttery, slightly sweet, and deeply rich. It brings a warmth to baked goods that’s hard to replicate with modern flour.
I’ve been using einkorn in cookies, where it really shines creating a soft, tender texture and incredible flavor.
When it comes to bread, einkorn is a bit more challenging. Its gluten structure is much more delicate, which means it doesn’t rise the same way as modern wheat. Doughs can feel softer, stickier, and require a gentler hand.
But that’s also part of what makes it so interesting.
It invites a different approach. One that’s slower, more intentional, and more connected to the grain itself.
Diving into einkorn bread is next on my list, and I’m excited to learn how to work with it more deeply.
Because grains like this aren’t just ingredients…
They’re part of the story of how bread has been made for thousands of years. 🌾
