Einkorn Berries
Einkorn is wheat's oldest ancestor, a grain people have been eating for at least ten thousand years, and it tastes noticeably nuttier and richer than anything in a typical bread bag.
What It Is
Einkorn was the first wheat ever cultivated. It has never been hybridized the way modern wheat has, so the grain looks and behaves much as it did in ancient Turkey and the Fertile Crescent. The berries are small and golden, and once you mill or cook them you get a flavor that is deeper and more complex than modern wheat, almost buttery, with a hint of something earthy.
Because einkorn has a different gluten structure than modern wheat, it handles differently in baking. Doughs made from it are softer and stickier, and they don't need as much water. That same structure is why many people who find modern wheat heavy on the stomach do fine with einkorn, though it is not gluten-free.
What To Do
To cook the whole berries, rinse them and simmer in water or broth, roughly one part berries to three parts liquid, for about an hour until chewy and tender. Use them like farro in grain bowls, soups, or tossed with roasted vegetables and a sharp dressing.
To bake with einkorn, grind the berries in a grain mill or high-powered blender and use the flour in pancakes, muffins, or simple loaf breads. Use about ten to fifteen percent less liquid than your recipe calls for, and don't overwork the dough. Store unground berries in a cool, dry spot and they will keep for months.
