Emmer wheat (Triticum dicoccum), milled to make Emmer flour, was domesticated from a wild grass and Einkorn in the Ancient Near East over 9,000 years ago. Einkorn, together with naked barley, arrived in Britain around 2,000BCE, where together they were believed to have been the principal bread “corn” of Bronze Age farmers. Emmer was not a very high-yielding wheat so over time other grain varieties, such as Spelt (Triticum spelta) came to dominate through changes in cultivation methods. What is exciting today is that millers like Gilchesters Organics together with modern artisan bakers are starting to get inspired by Emmer and make use of the intense bold flavour it gives breads, returning this bronze-age staple back into contemporary baking.



Bundle of wheat in a basket in a replica iron-age dwelling