Doves Farm Organic Wholemeal English Einkorn Flour, 1 kg (Pack of 5)

Finally a wheat that is easily digestible, if your considering buying please do, providing you don't have any allergies that would flare up as a result. Ancient grains are far better for our bodies and it's not until most of us get ill that we bother investing into healthy whole foods etc. Please look after yourself before the doctor tells you so due to years of poor dietary choices.

Hi there, I am diabetic and thus looked for wheat flour to incorporate into my daily food. Being Indian I make roti/chapati at home and this eincorn ancient wheat fitted the bill.... it is so tasty and so light, better than the GMO wheat that we get. I have been eating millet, so good as well. But I saw Barbara O' Neil's YouTube and she mentioned about this wheat, thanks to her, she is a master of home remedies, I got so much help from her.

There are four early varieties of wheat: Einkorn, Spelt, Kamut and Emmer. I have tried the first three, using a Panasonic bread machine, and both yeast raised and sourdough.Modern wheat is very different from anything our ancestors ate. Its even very different from the wheat of the first half of the 20th century. The Green Revolution and intensive breeding have produced a grain where yield and ease of harvesting have been prioritized above everything else. As a side effect of this, it has developed a harder and less digestible bran. This has led in turn to very low extraction rates, and the resulting pure white flour is then baked in processes and with recipes and yeast varieties that are optimized to deliver a cheap loaf in the shortest possible time. The bran and the germ are used as animal feed.Eating modern wheat in wholegrain form, or even worse with added wheat bran, as in the Cranks loaves, is not the solution. The phytates in the grain inhibit absorption of the minerals, so the result is, the bran may have lots of iron, but you can't absorb it. Young girls in particular should avoid it as it adds to their risk of anaemia. It positively inhibits absorption of minerals particularly iron.The solution to this would be 85% extraction rate, keeping the germ but filtering out the bran. And a slow rise, when making bread. It is unfortunately almost unobtainable except from one or two specialist mills.Given this, its natural to turn to the older varieties. They are very different. All give a relatively dense, heavy loaf. I usually add wheat gluten at the rate of one heaped tablespoon to 400g flour. Contrary to the current health food mania, there is nothing unhealthy about gluten. Apart from coeliacs, digestive problems with factory bread are not due to the gluten, but to excessive bran and/or rapid rise methods of preparation.One can make perfectly good sourdough in a bread machine, but not using just their regular cycles. Make the dough with the starter in a mixer, or by hand, separately from the machine, kneading it well Then add it as dough to the machine, set the timer to a long delay (I do it overnight) and pick a setting which has long rise periods. On a Panasonic, the Italian or wholewheat settings work well. This is how I have mostly baked with these flours.Another method is the slow rise, pan baked method of the NY Times recipe. This involves tiny amounts of bakers yeast, slow cold rising over 12 or more hours, followed by baking in a casserole type pan in a hot oven. It produces an environment very similar to a baker's oven, with lots of enclosed steam as it bakes. You can also do this making the dough offline, and then using the machine as above for the second rise.Now to the flours. The lightest is wholemeal Kamut, a rather cream coloured slightly yellowish loaf, rises very well (with added gluten at least). About the same, maybe a bit denser, as a well risen 85% extraction wheat loaf. I like this a lot.Spelt is similar to a rather light modern wholewheat bread. It too rises well, but its darker and denser than Kamut. It comes in three varieties, the wholemeal, which is pleasantly chewy, the lighter version in Waitrose, and a white one made by Dove's. The Waitrose variety is quite nice, the white Doves one a bit lacking in flavour.Einkorn makes a dense, heavy chewy loaf, even with added gluten. But its very digestible and has a nice, nutty flavour. At the moment this is my favourite. If you want something less chewy and dense, then I would recommend Kamut.In conclusion, don't yield to the two idiotic health food manias of the moment: the idiotic insistence on eating large amounts of modern wheat bran, and the idiotic phobia about gluten. Make bread with a long rise, slow fermentation method, either sourdough or slow rise with tiny amounts of baker's yeast, preferably using one of the earlier wheat varieties, or if not that, and if you can find it, an 85% extraction flour, and you'll get a healthier and more digestible loaf.

I have been making bread for almost 25 years and cannot believe that I've only just discovered, bought and baked with this flour. First attempt just out of the oven, 4 rolls and one smallish loaf. These days I have to use my bread machine for making my dough, I used 300 g of warmed Einkorn, 120 g of French flour (bought on Amazon too) and 80 g of strong white,1 desserstpoonful of salt and the same of sugar a full packet of instant yeast, half a cup of melted butter, 300 mls of warmed mix of milk and water. Once the machine had done its cycle I did my usual, rewt for 5 mins, and then folded twice and punched down, divided in half, one half made into rolls and the other into a small loaf tin, brushed with egg and then left to prove for around 40 mins, didn't get a huge rise, brushed with egg and sprinkled the rolls with Nigella seeds, the loaf I left plain. Baked the rolls in a preheated oven at 180 (fan assisted) for 25 mins and the loaf for 30 mins. The bread just slipped out of the oiled loaf tin perfectly, had to use a spatula for the rolls from a floured tray, but apart from a few sticky bits were removed nicely. Just had one of the cooled rolls with ham, mustart and mayonnaise and I hate to admit it was one of the best tasting rolls I have ever made. If you haven't tried this flour - you should!!!!

Wonderful flour for baking. It is made from the most ancient wheat grain, genetically unmodified for thousands of years. I would like to share the wonderful personal health benefits. Abdominal cramping and bloating are gone! I have been using it for nearly 3 weeks exclusively and even noticed other changes in the way of cravings for foods that I could not stop eating before are gone! Have baked bread, flat bread, pancakes, muffins, waffles, cookies...It is lovely flour, a bit softer that the usual wholemeal and when proving has great fruity smell. Please do your health a favour and try it! I know I will not go back to any other flour.

Arrived early which was great, love einkorn flour for making biscuits and pizza dough. Buying here is cheaper then buying separately.

I was very disappointed with this flour. I bought a pack of five which would expiry on the 28th of March, too soon in my opinion. The taste was like a flour kept for a long time unused. I contact amazon and make a complaint.

I have used this product before. I use it for making bread rolls, pastry etc. I love the taste. I choose this flour because it has less gluten.