Overseas scientists are desperate. A type of stem rust is threatening a most crucial cereal crop. This isn’t just any kind of fungus. It’s Ug99, or Stem Rust. This fungus climbs up the stems of wheat and within a matter of weeks, brings the wheat to it’s knees in a tangled black mess on the ground. The scary part of the fungus is that it travels by wind.
Stem rust has been around a long time. In fact Rome (384 – 322 B.C.) had a Rust God that they offered sacrificial animals to in hopes to relieve them of this disease. It may have even contributed to the downfall of their empire. Over time and many year later scientists discovered a way to control the outbreak, but in 1999 a virulent strain broke out in Uganda. From Uganda it traveled on the wind up through Africa, into Yemen, and across the Red Sea to Iran. It is now headed towards Pakistan and India.
This would be devastating to these countries. Wheat is the most widely grown cereal crop accounting for 35% of their caloric intake. In addition, it brings in the sole income for many farmers in these areas.
This is why stem rust is on so many people’s radar, scientists and government alike. This strain can affect 90% of wheat crops. 90 Percent.
This is where Einkorn can save the day. Einkorn is not one of those 90%. Einkorn carries the Gene Sr35. Researchers have determined that Sr35 has a near immunity quality to stem rust, and if they can pin point it, they can use it to stop the disease of stem rust.
This news attributes again to the incredible species that Einkorn is. Not only is it nutrient dense, low in heavy metals, carries the completely different gluten A genome for gluten, but there is high hopes that it will come to the rescue of the rest of the wheat family.
Who doesn’t like biscuits? These Einkorn biscuits are flaky and light. The Einkorn flour softness contributes to the softness of the biscuits and make them an ideal Breakfast!
Actually these are so good they are great for anytime of the day. I loved how well they turned out so much that I took them to a dinner party that night and they were a huge hit!
See the einkorn biscuits recipe.
Try them for yourself! Get the recipe here
My first attempt at making einkorn carrot cake did not go well at all. To add to the blunder, it was supposed to be for a birthday so I was quite disappointed because it turned out to be more like einkorn pudding in a cake pan :/
As you can imagine, the “pudding birthday cake” only made me more determined to get this right. And that’s just what I did!
My second try turned out so well!
The cake was spongy, moist, and had a delicious flavor. My family loved it so much that they nearly finished off the entire pan. It’s very healthy (as cakes go) so it was a score in every way.
…I needed one of those after my first try!
Try it for yourself and let me know how you like it: Einkorn Carrot Cake Recipe
Baking with einkorn takes some practice because it absorbs less water, and it looks like it is baked long before it’s ready to take out of the oven. I’ve been told that I should use 25% less water when baking with einkorn. That seems to be true.
Share your experiences with einkorn baking in the comments below.
We call it “einkorn” but across the world, Triticum monococcum has many names, and that’s no surprise since it’s the world’s most primitive form of wheat.
Here are the names we’ve collected:
- einkorn (German)
- small spelt (Italian)
- farro piccolo (Italian)
- engrain (French)
- Le petit épautre (French)
- tiphe (Greek)
- siyez (Turkish)
- sifon (Hebrew)
The list of names is significant because each has a meaning that weaves read more…
Starting in the 1960′s, and increasingly in the 1990′s, plant breeders undertook efforts to produce hybrid wheat varieties with the goals of improving yield and disease resistance. Both worthwhile goals but it’s possible that wheat hybridization may have led to the rapidly growing prevalence of celiac disease today.
We learn that not all gluten is created equally. A study identifies that, “Gluten proteins from wheat can induce celiac disease (CD) in genetically susceptible individuals. Specific gluten peptides can be presented by antigen presenting cells to gluten-sensitive T-cell lymphocytes leading to CD.”1
The same abstract explains that a study of over 80 varieties of wheat shows read more…
If you’re like me, you often prefer a wrap over a piece of bread. That’s why I searched and tested until I had this simple, yet most delicious, recipe for einkorn farro tortillas.
We use tortillas to make wraps filled with all the usual suspects – quinoa, beans, lettuce, salsa, avocado, and cheese. And here’s a secret for which you may (or may not) thank me: these tortillas make for especially tasty quesadillas.
This tortilla recipe is fast and easy to make. You can see my simple instructions and ingredients list under our recipes page here: Einkorn Tortillas Recipe. If you do have questions, feel free to contact us because getting them just right is a bit of an art.
When we make tortillas, we usually prepare large read more…
One of my favorite ways to eat einkorn grains is whole…chewy, yet soft.
If you’re of the same taste, I think you’ll love this new einkorn recipe: Einkorn Pilaf with Lemon
Thank you to Dishes and Dishes for sharing this recipe with all of us!
I really enjoy trying a new delicious and simple recipe. That’s why I was so excited when I came across this one from the Bread Experience!
These little delights are made with sesame seeds, salt, water, olive oil, and fresh Einkorn flour. They are healthy, great tasting, and very simple to make.
Triticum monococcum is the domesticated form of einkorn wheat, also know as einkorn farro. The wild form of einkorn is called Triticum boeoticum.
Einkorn is a German word that literally means “one kernel”. This unique grain gets its name from the single (one) kernel per spikelet, or husks containing kernels on the head of the grain plant.
Einkorn wheat has a very simple diploid genetic structure, with only 14 chromosomes compared with the hexaploid genetic structure in modern wheat containing 42 chromosomes.
The attractiveness of the einkorn grain to dieticians and health conscious consumers is its nutritional benefits over other types of wheat. Since wheat is such a large contributor to our diets, eating a wheat high in nutrition can greatly contribute to health.
I usually tell people that whole grain pastas were never meant to be. They are slimy, don’t mix in the flavor of the sauce, and fall apart very easily on the plate. But after eating einkorn pasta, I’m taking that all back.
I never considered that einkorn pasta could be very different than any other whole grain pasta until Jovial sent a free sample to talk about on the blog. Even then, it sat on my shelf for quite some time because I didn’t think it was worth trying.
Finally, I felt up to it one day and cooked the pasta for dinner. WOW! I loved it, and so did my entire family. I went to The Good Earth (our local health food store) and found it to be available at a great discount so I bought several more boxes.
A special dinner with guests was coming up so I decided to cook up the einkorn pasta with my special pesto recipe. It was a hit with our guests too!
The einkorn pasta adds a perfect flavor to the dish and it doesn’t taste grainy or feel slimy. Instead, it was sweet, slightly nutty, rich in flavor, the texture was very desirable. Einkorn’s nutritional qualities combined with the tasty pasta make it real winner in my book. Nice work Jovial!
I noticed they have several types of einkorn pasta listed for sale on Amazon but it’s often out of stock so it must be popular. Check out some of the pastas they offer:
- Jovial Organic Whole Grain Einkorn Spaghetti, 12-Ounce Packages (Pack of 6)
- Jovial Organic Whole Grain Einkorn Fusilli, 12-Ounce Packages (Pack of 6)
- Jovial Organic Whole Grain Einkorn Rigatoni, 12-Ounce Packages (Pack of 6)
- Jovial Organic Whole Grain Einkorn Linguine, 12-Ounce Packages (Pack of 6)
Thanks to Jovial, I can eat whole grain pasta (and like it). Have any of you tried the einkorn pasta from Jovial? If so, leave a comment. I’m interested to know how you liked it.
Eli Rogosa talks in this video about the UMass Amherst program to preserve and establish heirloom wheat grains, including einkorn (Triticum monococcum), into modern agriculture.
It’s interesting how she describes the root system of the heirloom grains compared with the shallow root system of modern wheat, which relies upon chemical fertilizers.
I posted my einkorn bread recipe last month and now that voting season is coming to a close, I’m finally getting around to telling you about the delicious Honey Whole Grain Einkorn Pitas I baked up. I’ll be honest: I was pleasantly surprised to see and taste pitas made from einkorn berries. Not only were they delicious but they were also very light and the texture was perfect!
I first combined all of the ingredients into my Bosch bowl and mixed them completely. After mixing, I started adding freshly ground whole grain einkorn flour to the bowl until the pita mixture stopped sticking to the sides of the mixer bowl.
Next, I kneaded the dough for 8 minutes then divided it into 18 dough balls. I floured a surface and then rolled the dough balls into ¼-inch thick circles. Keep in mind that read more…
I recently ground some ancient einkorn grain and made some flour for baking. I first made tortillas, which were excellent. Then I got carried away…
We loved the nutritious einkorn tortillas so much, I went on to make pitas, bread, and cherry cobbler. I’m going to share my pictures and recipe for the bread first and then I’ll get to sharing the tortillas and pitas as soon as I can. But first I’ll tell you about the bread…and then pitas and finally tortillas! The full einkorn bread recipe is posted under the recipe section.
Einkorn grinds into such a light and soft flour, I was afraid it would plug up my All Grain mill. However, even with my mill on the finest setting, it milled out flour just fine. However, for the bread, tortillas and pitas, I decided to move the setting 3/4 fine. Next time, I will try an even finer setting.
After 45 minutes or so of grinding the einkorn wheat grains in my mill, I had enough einkorn flour to make the tortillas, bread, pitas, and a little extra for cobbler.
To make bread, I put 3 Cups of hot tap water and 5 Cups of einkorn flour into my Bosch and mixed them until smooth. I then stopped the mixer and added 1/3 Cup of expeller-pressed coconut oil, 1/3 Cup raw, unfiltered honey, 1 1/2 Tablespoons of yeast, and then 1 Tablespoon of sea salt.
After mixing all the ingredients together, I kept the mixer running and gradually added 5 1/2 Cups of einkorn flour and let it sit for 20 minutes. After this brief rest, I started the mixer and slowly added more flour until the einkorn dough was no longer sticking to the sides of the mixer bowl. I learned that making einkorn bread does require more flour than I thought it would but eventually it did stop sticking to the mixer bowl. read more…
We take for granted many things in our day to day lives. I suppose it’s essential to cope with the busy schedule all working adults must deal with. Consider for a moment: Store-bought flour and baked products. Most of us assume that the grain used to make all the baked goods and even the packaged flour comes to us much like the story of The Little Red Hen. She planted the wheat, she watered the wheat, she harvested the wheat, threshed it, took it to the mill to be ground, took the flour home and then baked bread. Mmm Mmmm good, etc.
Well, up until 1870′s that is basically what happened and on the surface it may not seem to be any different now. But as the saying goes: the devil is in the details… From the book, “The Story of a Grain of Wheat” by William C. Edgar (1904) we read the following:
“The substitution of rolls for mill-stones was the most radical advance ever made in the science of milling. read more…
If there were a single change to our daily diet that would significantly increase our daily antioxidant intake, what would that change be? Eat einkorn bread.
I came across some very interesting researcha recently regarding the loss of antioxidants (specifically carotenoids) during the food processing process in the production of bread, water biscuits and pasta. The flours they studied? There were three: Einkorn, bread wheat, and durum wheat semolina.
In all three flours, antioxidant levels decreased significantly through the processing stages but einkorn was significantly more successful at preserving its high antioxidant levels through the entire baking process than the other flours. I thought that was interesting.
You may remember my former post about einkorn nutrition, when I shared some information about einkorn’s superior antioxidant attributes:
- Einkorn contains 3 to 4 times more beta-carotene than modern wheats (Boosts immunity, helps prevent cancer and heart disease)
- Einkorn contains 35 times more Vitamin A than modern wheats (Healthy eyes, reproductive organs and prevention of many cancers)
- Einkorn contains 3 to 4 times more lutein than modern wheats (Prevention of macular degeneration and cataracts)
- Einkorn contains 4-5 times more riboflavin than modern wheats (Used by the body to create energy and is an antioxidant that slows aging)
Not only are antioxidants much higher in einkorn compared with other grains but now, with the results of this recent study, we learn that einkorn’s carotenoid levels are also better preserved in the bread making process, making it an ideal candidate for improving our modernized diets.
Can you imagine the effect it would have on the health of a child if he or should could grow up eating this ancient einkorn wheat? The more I think about the impact, the more I realize the need to increase the production of this crop and get it into the hands of more people throughout the world.