We deliver to United States
We ship to United States
Domestic and Commercial
Free delivery on orders over £75

Neolithic Blend Einkorn Wheat Flour

Organically grown, authentic Neolithic blend Einkorn wheat flour, the first cereal grown by farmers in the UK, over 6,000 years ago. After careful research, the cereal used is identical to that grown by those early farmers.

Read more…

Out of stock

Lammas Fayre blends from John Letts are authentic recreations of flour contemporary with various periods of British history. Over many years of careful research, John has been able to locate extremely rare samples of the various cereals and then to grow them organically in sufficient quantity for us to be able to offer them to you. Several of the blends are only available in small quantities. Others are more plentiful: if you are interested in larger packs of any of the blends, please let us know.

Einkorn wheat (Triticum monococcum) was domesticated from a wild grass in the Ancient Near East over 11,000 years ago, and was the first cereal grown by farmers in the UK in the Neolithic period 6,000 years ago. Our einkorn wheat is grown organically from a genetically mixed population of einkorn varieties Buckinghamshire and Gloucesterhire. Its small, flat grain is dehulled, milled and sieved on the farm to produce a delicious, cream-coloured flour ideal for artisan-style breads, pasta, crêpes and other baked goods. Although high in protein, it is low in the 'strong' gluten needed to make light textured yeast-risen bread. Recent studies have shown that einkorn wheat can be tolerated by most people with coeliac disease and gluten intolerance (see our website for details).

Usage: flours from ancient rather than modern varieties of grain can be more challenging to the baker since they tend to have lower protein levels. If you want the authentic experience of a heritage loaf then you may choose to make your bread from 100% of this flour. However, for a lighter loaf with the heritage flavour, we have found that using 50% Lammas Fayre and 50% strong white is a good starting point, giving enough strength for a free-form loaf. As you increase the proportion of Lammas Fayre flour, you may find that giving your dough extra support in a tin is helpful.

About Lammas Fayre Flours: Lammas Fayre is a very small-scale artisan operation and consequently the stock and re-stocking can be a little variable. Our advice is simple - if you see it in stock then place your order: many lines are only available in very limited quantities.

Milling: Stoneground

Ingredients: einkorn wheat flour (with no added gluten)

Allergy Advice: for allergens including cereals containing gluten see ingredients in bold. This flour may contain traces of nuts.

Bread Machine Advice: Most heritage flour is not suitable for use in most bread machines. Mix with at least 50% bread wheat flour for best results.