A quick Ancient Grain Lesson
Is it Farro, Spelt, Emmer or Einkorn?
Farro? Spelt? Emmer? Einkorn? What is going on with these terms and which is which? Have you been wondering too? I have been mighty confused lately so I thought I would share what I found out. My trusted source on all things heirloom and ancient grains is Glenn Roberts from Anson Mills. According to Glenn, Farro is and Italian name and there are three types: Farro piccolo (Tritium monococcum), Farro medio (Triticum dicoccum) and Farro grande (Triticum spelta). The name corresponds to their kernel size and their scientific name always helps me get things straightened out. All three of them have another name in various languages some of which we have adopted in english and this is where things got confusing. Farro piccolo is also known as Einkorn which in German means “one kernel” a name that refers to an individual awn’s tendency to break into single spikes. Farro medio is also know as Emmer the hebrew name for “mother” and Farro grande is otherwise known as Spelt. What they all have in common is they are ancient grains and all wonderful too cook and bake with! So from now on I am going to stick with Einkorn, Emmer and Spelt. So when you see Emmer Bread on next months offerings, it is the same as Farro this month. If you haven't cooked with any of the three “Farro’s” yet I highly recommend it. They are really tasty and you can buy Emmer (called Farro on the package) from Timeless Seeds, which is grown here in Montana and substitute it for rice in your next meal!
This week’s Share
Farro (Emmer) Sourdough
Ingredients: Montana grown org. wheat flour, C5 Organics’ emmer berries, fresh ground Timeless Seed’s Farro, water, org. sourdough culture, sea salt.
Sunflower Seed Sandwich Loaf
Ingredients: Montana grown org. wheat flour, water, org. sunflower seeds, org. sourdough culture, sea salt.
Bakers Choice: Red Quinoa Wheat Sandwich Loaf
Ingredients: Montana grown org. wheat flour, water, org. red quinoa, org. sourdough culture, sea salt.
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I love bread! I will post my weekly bread choices here and anything else bread, grains and fermentation related that I think you might find interesting.