Einkorn No Knead Artisan Bread (and a primer on ancient wheat)

All wheat is not the same. What we now call wheat is actually the product of hybridization and cross breeding of wheat species to increase crop yields, ease harvesting, decrease costs and scale up production. As a result, where there were once just 5 or so species of wheat, there are now literally thousands, which genetically, may be virtually unrecognizable to ancient grains from which they are descended. Allow me to introduce these so-called ancient grains to you now: Einkorn Wheat (14 chromosomes / Diploid): The first known wheat ever cultivated by humans (circa 3300 BC in Europe) is Einkorn Wheat, which has just 14 chromosomes (diploid) and has a hull. Einkorn has great flavor, and has higher lipid, protein, vit E, lutein and carotenoids that modern bread wheat, and may be better tolerated by those with gluten sensitivities. (But not Celiacs, who should avoid all wheat, ancient or otherwise). Emmer and Duram Wheat (28 chromosomes / Tetrapoloid): About 10,000 years ago, Emmer Wheat appeared in the Middle East, as a product of natural cross breeding of Einkorn with wild goat grass (Aegelops speltoides). Emmer is a hulled wheat, has a lower glycemic index and is higher in protein and anti-oxidents than typical bread wheat. Some varieties may be lower in minerals than bread flour. Durum wheat is a domesticated form of emmer used for pasta and is a naked wheat (no hull). Ancient Bread Wheat and Spelt (42 Chromosomes / Hexaploid): Sometime before biblical times, it is thought ...
Source: The Blog That Ate Manhattan - Category: Primary Care Authors: Tags: Bread Artisan Einkorn Flour Lahey No-Knead Wheat Source Type: blogs