Einkorn is an ancient, heritage wheat first grown by humans between 5,000 - 12,000 years ago. Ancient grains tend to be higher in mineral content and protein than many modern wheat varieties (commonly defined as pre-1950s). The yellow-gold colour of the einkorn kernels and flour is due to a high concentrations of lutein. Einkorn wheat is not gluten free, but it does tend to have lower gluten than modern wheats.
Our einkorn berries and flour is certified organic and the variety we grow is called "Black Einkorn" due to its darker, black seed heads. When used as 100% whole flour, it has a smooth texture and subtle, sweet cinnamon aroma.
We have grown this variety of einkorn wheat for 4 years now. In fact, we began with 10 grams of seed that we have propagated up to 20 acres as of 2021. Needless to say, this plant and seed has been an intimate experience for us. This year we will be experimenting with intercropping the einkorn wheat with flax. This means seeding and harvesting the einkorn and flax seed simultaneously after which they are separated at the point of cleaning. We are looking for increased biodiversity, a diversified harvest, and physical support for the einkorn that tends to fall over later in the season.
You can find our einkorn flour at the Fireweed Food Coop in Winnipeg and the Erickson Avesta Brodbutik Bakery.