Einkorn Bread

Einkorn (Triticum monococcum) is one of man’s earliest crops, with evidence of cultivation from at least 8000BC. While not suitable for a wheat- or gluten-free diet, some people who have trouble with modern wheat varieties may find it more digestible. Clare says, “Einkorn flour may absorb more liquid than other flours and can become sticky with excessive kneading.” Her recipe makes a characterful dark loaf, with an even crumb and good flavour.