I use einkorn. It's the oldest pre-science wheat still grown today. It makes outstanding bread. Give it a read, and give it a try. I started out buying the flour first so I could see if I could bake it, if I'd like it, and if it'd produce a different outcome vs the most modern of science wheat flours.
Einkorn is nature's first and oldest wheat, grown by farmers over 5,000 years ago. It's extra healthy and very tasty so we're pleased to be restoring it to the family dinner table.
www.einkorn.com
After I figured out how to bake it and saw how good it was all around (flavor, no regret after eating) I went big time. As far as wheat goes, it's extremely expensive at $3/lb in bulk. As a bread, it's extremely affordable at $3/loaf. I had posted earlier I thought it was $4, it's actually $3 if you get it from this place. The benefit of grinding it at home is that you can store whole wheat kernels for years in the pantry.
• Certified 100% Organic • As Low As $0.19/oz, Packaged In Paper Bags • 24 lb up to 48 lb Options • Free Delivery* on 48 lbs to lower 48
www.ancientgrains.com
Here's a place to get einkorn flour to try it:
This is whole grain Einkorn wheat flour milled from einkorn berries sourced from a small family farm in the U.S Midwest. We locally stone mill the whole berries (nothing is removed) into flour upon order so it's maximally fresh when you receive it.
breadtopia.com
I've got a 50lb bag of seed right now, and I had planned to plant some this spring, but I never got around to it for a number of reasons. Beware, there are issues with einkorn that make it difficult to grow and process. It needs a special de-huller to get the husk off. It's also a low-yield grain. Best case it'll produce 10-30 bushels per acre. Still you can get a lot of bread out of a bushel of wheat. Now if someone would just solve for an at-home de-hulling machine and faster milling, there'd be a whole new rural development opportunity. I've got a wild idea for faster milling, but that's still not done yet.
