Emmer - one of the Ancient Grain Sister Loaves

Here is one of our three “ancient grain sisters” this one is the Emmer loaf. The Emmer is the father of modern wheat and along with the other sisters, carries more nutrients too. It can be easier to digest than modern wheat. It has a peachy shade and a slightly fine feeling flour that gives a creamy feel to the inside. The crust is quite soft once baked. Emmer was a nutritious daily staple of the ancient Egyptians for thousands of years; it found its way into Italy where it is still cultivated. Emmer is rich in fibre, protein, magnesium, and other vitamins. It is a complete protein source when combined with pulses, which makes it an excellent addition to a vegetarian diet or if you’re looking for a plant-based high-protein food source. Each of these ancient grains are traceable back to pre monoculture farming and help us to keep the old diverse farming crops alive. Furthermore the crop has a high resilience to pest and drought.
The millers say:- “Emmer is high in protein, fibre and a good source of resistant starch which can improve gut health.“
30% of the loaf is ancient grain to enable the prove and rise with the help of the extra protein in our white English grown and milled standard wheat. Minimum weight of each loaf before baking is 800g.