Einkorn   is the ancient wheat used in making the bread of biblical times. The word einkorn is German for “one seed.” Look at the first picture and see the single grains stacked alternately on the head.  Genetically einkorn has 14 chromosomes compared to modern wheat’s 42. That is, a diploid with 7 pairs compared to other wheat being tetraploid or hexaploid.

   I briefly mention this to show that einkorn is significantly different than other wheats.  The gluten in Einkorn bread is simply different as well, lower in density, and handled with waiting, stretching and folding more than kneading.  The grains are covered by a protective hull that needs to be removed before milling.

The germ, with its oil and protein, is a higher percentage of the flour compared to modern wheat. Much of the flavor and health benefit of einkorn  is attributed to the germ, which is why it is most often milled as whole wheat; however sifting out some of the bran will act more like all purpose flour.

   So:  Mill at home close to baking for best flavor;  Refrigerate unused flour;   Use less water;  and allow a longer time for wetting.  Maybe your family can Enjoy Bread Again.

       Gerry Godfrey