Emmer and einkorn: ancient grains for garden and bakery
Einkorn and emmer are among the ancestors of our wheat. According to the BZfE, they were already grown around 7,500 BC along the Euphrates and Tigris; emmer was also widespread in the Egypt of the pharaohs.
In the garden
- Both are hulled grains: the kernels sit firmly in husks that have to be removed after threshing (BZfE)
- In a home garden they are mainly a showpiece – bread quantities need space and equipment
- Harvest when the ears are dry and the kernels are hard
In the bakery
- Einkorn: According to the BZfE, einkorn doughs turn runny and sticky. Loaves therefore work best in a tin
- Emmer: According to the BZfE, it is more often blended with other flours than baked on its own
- Both work well in waffles, pancakes and small bakes (BZfE)
In the kitchen
- According to the BZfE, whole kernels can be cooked like rice
- Flakes are good for muesli
Gluten
The BZfE lists einkorn and emmer – like spelt and wheat – among the gluten-containing cereals. They are not suitable for people with coeliac disease.
See also
- Barley, oats and buckwheat
Sources
- German Federal Centre for Nutrition (BZfE): Getreide-ABC: Einkorn und Emmer, as of 20 Nov 2024, accessed 5 Oct 2026
- German Federal Centre for Nutrition (BZfE): Getreide-ABC: Gluten, as of 11 Dec 2024, accessed 5 Oct 2026
The sources support individual statements in this article. The organisations named have neither reviewed nor endorsed it.