Einkorn
The oldest cultivated wheat, prized for digestibility and rich flavor.
Primary uses
Einkorn is an ancient diploid wheat with high protein but weak gluten; it bakes best as flatbreads, pancakes, and dense hearth loaves rather than tall sandwich breads.
Key Takeaways
- Oldest known wheat
- Weak gluten — handle gently
- Best for flatbreads, not sandwich bread
About Einkorn
Einkorn is a diploid wheat with a fragile gluten structure. It produces dense, custardy loaves with a deep buttery, nutty flavor and a brilliant yellow crumb. Many gluten-sensitive bakers tolerate it better than modern wheat.
Baking characteristics
Milling notes
Mill on the finest setting. Bran is very soft.
Hydration
Einkorn absorbs water slowly — autolyse for at least 1 hour. Use 60–65% hydration.
Best uses
Sandwich Bread
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Browse all →Recommended Techniques
Browse all →How to Autolyse Fresh Milled Flour
Combine flour and water and let it rest before adding yeast and salt. Bran softens, gluten develops passively, and the final dough is dramatically easier to handle.
How to Increase Hydration Successfully
Raise water in 5% increments, autolyse longer, and lean on stretch and folds instead of kneading.
Common Problems
Browse all →Comparisons
Browse all →Mockmill 100 vs KoMo Classic: Which Stone Mill Is Right?
Mockmill is the best value entry mill; KoMo is the premium daily-driver with higher throughput.
Einkorn vs Spelt: Which Ancient Grain Should You Bake With?
Einkorn is older, more nutritious, and lower in gluten; spelt is easier to bake with and closer to modern wheat.