Organic Einkorn Grain
Locally grown in New England. Store in freezer to ensure freshness. Grain is food-grade, not guarenteed as seed.
harvesting einkorn in Jericho
~10,000 yrs ago
Einkorn's natural gluten may be safe
for some wheat sensititives. Why? It is not hybridized like modern wheat. Einkorn evolved from pure wild einkorn from the dawn of agricultuer. If you have a gluten allergy, test if einkorn is safe for you under a doctor's supervision. If you have celiac disease, do not eat einkorn - it has gluten.
Mystery of Einkorn & Gobekli Tepe, the World's Oldest Temple-Settlement
Organic Einkorn Flour
EINKORN SOURDOUGH SPROUT BREAD
Ingredients: einkorn flour, sprouts, maple syrup, seasalt
1 oz EINKORN SOURDOUGH STARTER
Download: Starter Instructions
MAKE EINKORN KVASS, a delicious fermented bread-brew made by boiling einkorn sprout bread in spring water. Great with stale bread too. If left in the fridge for a few days the Kvass will lightly ferment. You've recreated the first beer! Incredibly delicious. Toast the crutons for a darker flavor.
Einkorn Kvass is enjoyed as a hot or cold unfermented beverage, or as a traditional brew by adding yeast.
EINKORN BREAD MIX
1.5 lbs einkorn flour, chia seeds, seasalt, with or without yeast
You add: springwater and what ever you like (sprouts, raisins, dates, etc)
RECIPE 1 cup active sourdough culture , 2 cups einkorn flour-mix, plus more for dusting, 1/2 cup spring or rain water. (Optional: Nori Seaweed Flakes, Dash of Maple Syrup, raisins or dates) 1 cup = 128 grams
Day 1 Morning - Fermentation - Poolish: In the morning, mix 1 cup active sourdough culture with 1 cup flour-mix. Add water asneeded for a pancake batter consistency. Feed with 3 tbsp mix mid-morning and afternoon. Ferment ~ 8 hours. Keep in fridge on hot days. If you do not have sourdough starter - use yeast.
Day 1 Evening - Dough: Combine the active sourdough culture with about a cup of flour-mix to make a firm and responsive dough. Knead and shape loaves. Put in oiled, floured small bread pans. Dust loaves with flour and score. Cover with plastic bag and proof overnight in refrigerator.
Day 2 - Bake: Place loaves in a cool oven, turn on oven to ~325 Bake for 50 minutes. Turn off oven, but leave loaves in oven for another half hour. Let cool. Enjoy!
Hand-baked by Hasidim in Williamsburg, grown by Klass and Mary-Howel Martens in Penn Yam, NY, our organic, kosher-le-pesach einkorn and emmer matzah (holy flatbread)
is available for pre-order. Or better yet, join us to hand-bake matzah ourselves in our mobile-woodburning oven. To arrange, contact Eli: email@example.com
Einkorn Hull Chai Tea
Drink to your health with Assam Black Tea, Rooibus, Cardamom, Ginger, Nutmeg, Vanilla, Cinnamon & Blessings.
Einkorn hulls are 'remarkably rich in anti-cancer compounds'. Learn more...
Einkorn Angel Hair Pasta
Made from organic einkorn flour and seasalt; a high-nutrition delight with any meal. Fresh pasta available on special request. $12 per 12 oz package
QUINOA - TEFF - CHIA SEED BREAD
Bread with Quinoa Grain
Finally! A gluten-free health bread!
Quinoa flour, Teff, Chia Seeds, Seasalt, Xantham gum, Yeast
$15. - 1.5 lbs - makes two loaves
Recipe: Add 2 eggs, 1 tps olive oil, ~1/2 cup of milk or spring water or sourdough starter, 2 tbs maple syrup or honey. Mix well. Knead gently. Dust with quinoa flour. Form loaves into small oiled, floured baking pans. Cover with pastic bag. Let ferment slowly overnight in the fridge. Bake next day at 330 till golden brown. Cool before slicing.
Hulls-on Einkorn Grain
Bake Paleolithic bread with hulls-on einkorn as an eductional experience. Click for recipe.
grown by Eli Rogosa, malted by ValleyMalt.com, Contact firstname.lastname@example.org for orders over 15 lbs
"We know God loves us because He gave us beer." Ben Franklin
Which came first - bread or beer? In the ancient Mesopotamian Epic of Gilgamesh, when the wild man Enkidu drank einkorn beer, ‘his heart grew light, his face glowed and he sang out with joy’. Ancient naturally brewed beers not only lightened the heart, but were brewed with healing herbs and even contained antibiotics.
How was ancient beer made?
Ancient peoples discovered 'beer' by tasting sprouted grain bread that had been left in water to ferment naturally. Gradually the art of producing beer evolved using sprouted grain bread boiled with dates or honey and fermentation. Later the bread stage was skipped, and the grain was soaked in water, sprouted, dried (malted), mixed with water sweetened with dates or honey and left to ferment naturally. Ancient ‘beer’, more like an unhopped ale or gruit, was a thin oatmeal-like porridge-brew with about a 3% alcohol by volume. You can recreate this ancient brew using the recipe for Einkorn KVASS above.
Brewing Basics: Sterilize all pots and bottles thoroughly. Simmer malt (ground dried sprouted hulled grain) in water for about half an hour (mashing) The sweet liquid tea-like ‘wort’ is then boiled and filtered for up to an hour. Herbs, spices, sugar, honey or maple syrup can be added to taste. The wort is rapidly cooled, then yeast is added. As the wort slowly ferments at room temperature, the sugars are converted to alcohol.
The Talmud (Pesachim 107a) describes four different types of beer; Shechar (grain beer), Pirzuma (date beer), T ’ainy (fig beer), and Asni (berry beer). Date beer was especially enjoyed in Babylon (Baba Batra 96b). Beer was used as a medicinal tonic to preserve herbal extracts in alcohol. Hops were added to balance the sweet malt with bitter astringency and as a preservative. Fermented herb beers, known as ‘gruit’ in Europe, were common in Ancient Israel. Even fermented milk, common in nomadic societies, was enjoyed. Cohanim priests who drank too much fermented milk were prohibited from serving in the Temple if they were inebriated (Talmud, Krisus 13b).
Ancient Healing Brews Recipe E-Booklet soon to be available.
CANADIANS! All orders over 4 lb must add
an additional $25. for shipping using the 'add to cart' button below:
All photos copyright by Eli Rogosa, and may not be reproducted without written permission.
History of Einkorn
The first wheat mentioned in the Bible in Genesis 30:14,
in the account of Jacob's sojourn with Laban in Mesopotamia
was einkorn. Known as 'shippon' in Hebrew, Abraham and
Sarah offered einkorn cakes to the three angels that visited them.
Wild einkorn was harvested in the late Paleolithic and early Mesolithic
Ages, 16,000-15,000 BC. Cultivated einkorn found in Karaca Dag-Mountains
of Southeast Turkey. Einkorn was cultivated in the Tigris and
Euphrates (modern day Turkey to Iraq) of ancient Mesopotamia to
ancient Jericho from 7600 B.C. and gradually spread to Asia Minor
and Europe. Einkorn has survived in remote village fields due
to its great ability to draw nutrients from stony soils in mountain
villages and rich flavor. Ancient peoples pounded the grain with
morters to loosen the hull, then milled it into flour by hand-grinding
between stones. Traditional peasants prepare einkorn porridge,
peasant breads, mixed it in soups, salads and casaroles, and use
it to feed animals evedn to this day in Turkey, Yugoslavia, Albania,
Transylvania, and in the Andalusia, Spain. The ancient secretive
tribe of Druze peoples, with an esoteric history spanning from
Jethro, the father-in-law of Moses, still grow einkorn today in
their villages in Syria and the Golan Heights for festive ceremonial
heritage wheat in 1500s, Breugal
modern wheat in Kansas
Quality and Recipes
Einkorn has an other-worldly feeling to it, perhaps
due to its delicate, filagree glumes that rise up from the grain
head. We are excited to report that our einkorn breads rise well,
have good loaf volume and are delicous!
Einkorn is higher in protein and minerals than modern
wheat. (Einkorn-22.83% vs. modern hard red wheat-14.5%) and higher
in phosphorous, potassium, pyridoxine (B6), lutein and very high
beta-carotene (lutein) and antioxidants.(2.)
* Gluten Safety
We advise to work with your doctor to test if einkorn
is safe for you. Every person is unique. A cautious way to test
is to touch einkorn flour to your lips. Does it feel ok? If you
feel no reaction, carefully place a tiny amount on your lip then
tongue. Take slow, careful steps to test for yourself if you feel
Einkorn Research Cooperation
Ancient wheat builds bridges for peace. We collected
einkorn from traditional Druze farmers in the Golan Heights in
cooperation with the Palestinian <berc.ps>,
the Jordanian and Israel Genebank. See Conference
Proceedings and Report. We coordinate the 'Northeast
Organic Wheat' project in partnership with the Hungarian
Cereal Genebank, Agrocologia
of Denmark, Dr. Mueller of <darzau.de>,
Anson Mills, NOFA-NY
and MOFGA. We are conducting trials at the University of Massachusetts
Organic Research Farm, and on our 12 acre organic farm in Colrain
in the Berkshire Mountains of Massachusetts, to trial world einkorn
populations to evaluate which populations grow best in New England.
We are testing for nutrition and tolerance by gluten sensitive
celiacs, and local adaptability. We welcome research and grower cooperation.
'Bread from the Earth' workshops offered on the history
of wheat, artisan bread-baking with ancient and heritage wheats,
with practical suppport to restore ancient grains in nutrient-dense
cropping systems. See: growseed.org/education.html
* More Research
of intestinal mucosal toxicity of Triticum monococcum in celiac
disease patients , Daniela Pizzuti, Department of Surgical and
Gastroenterological Sciences, Via Giustiniani 2, IT-35128, Padua,
Objective. The treatment of celiac disease is based on lifelong
withdrawal of foods containing gluten. Unfortunately, compliance
with a gluten-free diet is difficult mainly
due to its low palatability. In evolutionary
terms, Triticum monococcum is the most primitive cultivated
wheat. Conclusions. Data show a lack of toxicity of T. monococcum
gliadin in an in vitro organ culture system, suggesting new dietary
opportunities for celiac patients to safely eat einkorn.
2. Alternative Wheat Cereals as Food Grains: Einkorn, Emmer, Spelt,
Kamut, and Triticale
G.F. Stallknecht, K.M. Gilbertson, and J.E. Ranney
*All photos and text on this
page are copyright by Eli Rogosa (unless otherwise indicated)
and may not be used without written permission.