Einkorn wheat was first domesticated over 10,000 years ago in Southeast Turkey, near the Karaca Dağ mountains.
This ancient grain is known as Einkorn, which literally means “one grain” or “single grain” in German. It’s the OG of wheat varieties.
Unlike modern wheat, Einkorn is diploid, meaning it has just two sets of chromosomes, making it closer to nature and untouched by aggressive farming.
Einkorn flour produces bread with a rich, nutty flavour and golden colour. It’s denser than typical bread but packed with earthy goodness.
Einkorn has more protein, fibre, and antioxidants than regular wheat. Plus, it contains less gluten.
Archaeologists found traces of Einkorn in ancient settlements like Çatalhöyük in Turkey, one of the oldest human communities ever discovered.
Einkorn can grow in poor soils and tough climates where modern wheat struggles.
Next time you bite into a rustic loaf remember, Turkey’s Einkorn wheat started it all!