If you want to enjoy bread from the time before it became adulterated by our modern processes, a good choice would be to bake using Emmer flour, which is believed to be a 20,000 year old grain.
Sometimes the old really is better than the new. I was fortunate enough to try a couple of toasted slices of Emmer Bread this morning. I’d say it has a creamier, sweeter flavour than your average loaf. It certainly doesn’t taste as harsh as shop-bought wholewheat brands.
Dove’s Farm, who mill an organic Emmer flour, believe write that what we eat today affects our health and well-being tomorrow. I’d subscribe to that too. Many people now, such as journalist Charlotte Sinclair, are speculating into how modern wheat may be contributing to the rise in food intolerances and diseases like obesity and diabetes.
Dove’s are making a number of ancient grains available like Organic White Rye, Kamut Khorasan, Einkorn and Spelt. While the flours still contain gluten it is often less then in modern grains and tend to be more nutritious too.
Emmer, for example, is high in calcium and fibre. It’s also a good source of protein which is a definite advantage if you have a plant based diet. But what you’ll most appreciate Emmer for is the sweet touch it adds to breads or home-made pasta. It definitely lends itself to artisan baking and, though it is more dense, you can still use it in the majority of yeast-baked recipes without any worry.
Take a look at Dove’s extensive range of organic flours or, if you want to try a loaf of sourdough Emmer, try Tortoise Bakery.