Along with einkorn wheat, emmer was one of the first crops domesticated in the Near East, and considered the mother of Spelt

Emmer flour has a beautiful flavour and makes a great addition to bread. While it can be used at 100%, the higher bran content can make it a bit difficult to handle, and requires slightly longer resting time to allow hydration and to allow the glutens to get more structure. For an easier loaf, we recommend blending it with a high protein Bakers flour so that you still get that beautiful emmer flavour, you get the extra stretch that comes from a high protein modern wheat.

This emmer flour was stoneground by Wholegrain Milling in Gunnedah NSW

Certification: ACO#214P