A year or more ago I promised I’d make 100% Emmer bread – and never did.
Emmer is a primitive form of wheat that, like Spelt, Einkorn, and Khorason, dates back to when god was in short pants, and it makes very nice bread mixed 50-50 with white bread flour so, based on the fact that Italy allegedly has a thriving 100% Emmer bread industry, I thought I check it out – finally got round to it this week.
First problem Continue reading
Emmer (Triticum dicoccum), is a seriously ancient form of wheat, its first recorded cultivation dating back to around 9,000 BC, in south-east Turkey. These days, it’s the grain known as farro in Italy, though it’s also grown in other countries. Wikipedia will tell you more than you ever wanted to know about it.
The references to spelt in the Bible, are now known to be a mistranslation, and emmer is what was meant, as spelt was, geographically at least, very unlikely, while emmer was widely known throughout the historical Middle East and Mediterranean. Spelt, on the other hand, from its origins 5,000 years BC in Transcaucasia, moved westwards, and has always been primarily a European grain, before being carried to the Americas. (Pedant’s note – this is a simplification.)
Wikipedia also says, somewhat sniffily Continue reading