A PRIME GRAINS EXCLUSIVE
Einkorn – the Stone Age Wheat
Prime Einkorn (Triticum monococcum) originates from
the oldest ancestor of our modern day wheats and is one of the first
cereals cultivated for food. Einkorn was a popular cultivated crop during
the Neolithic and early bronze age, 10,000 - 4000 BC. In fact, an
unleavened bread made from einkorn was part of the last meal of "Otzi",
the famous 5300 year-old Iceman mummy discovered in an Alpine glacier in
Einkorn is not considered to be a direct ancestor of
today’s wheat, however they both have the same forefather, wild einkorn
Fortunately einkorn did not disappear as cultivation
continued in isolated regions on into the 20th century, enabling Prime
Grains Inc. to source and propagate our variety Prime Einkorn from a mere
handful of this ancient grain. We are pleased and proud to be able
to reach into the past by again growing and offering this remarkable
historical grain in the twenty-first century.
of Prime Einkorn
Einkorn is a covered wheat which means it threshes with the complete
spikelet intact. Further processing is required to remove the bracts (or
hulls) enclosing the kernel. Prime Grains Inc. has researched and
developed a hulling process to make a usable grain.
The most remarkable characteristics of Prime Einkorn
is its exquisite taste and its high protein content. Einkorn
consistently and significantly has the highest protein content of any
wheat variety or species. In testing with other Einkorn varieties, Prime Einkorn was
found to be at the very top end of protein content.
Einkorn is considered more nutritious than hard red
wheat based on the higher levels of protein, crude fat, ash, phosphorus,
potassium, pyridoxine and beta-carotene. Trials in Austria found that,
when compared with wheat and spelt, einkorn showed a higher percentage of
essential amino acids important for nerve function.
Einkorn has been found to be three to eight times
higher in carotenoids than common wheat. Carotenoids are a group of
plant-synthesized fat soluble pigments including beta-carotene and about
50-60 other similar compounds. Carotenoids mediate cellular
functions and behave as protective antioxidents considered to aid the
prevention of cancer and to reduce the incidence of age-related macular
degeneration and cataracts.
Lutein is the major yellow pigment in wheat grains
found to reduce the risk of age-related macular degeneration and cataracts
and provides protection against heart disease and cancer. Einkorn
has the highest levels of lutein. among wheat species.
In tests comparing the natural lutein in Einkorn flour with lutein-fortified
flour, it was found that the losses of lutein during processing were less
in the einkorn flour than the lutein-fortified products.
(J. Agri. Food Chem. 2010, 58(18) pp 10109-10117) .
In testing with other Einkorn varieties, Prime Einkorn was found to
be at the very top end for yellow pigment.
Similarly, Italian researchers found that in the
process of bread baking, einkorn had less percentage loss of its
cartenoids than did regular wheat.
Prime Einkorn at Farmer Direct Co-op inspection
Prime Einkorn Products
With Prime Einkorn products, nutritional quality and flavor are enhanced,
leaving common wheat products tasteless and insipid by comparison.
With its excellent taste, it is showing good potential for bread making as
well as many other products such as pastry, pastas, confectionary and
breakfast cereals. Many claim
that pancakes made from Prime Einkorn are the best they have ever eaten.
Prime Einkorn Whole Flour
Our Prime Einkorn flour is milled with nothing
removed or added.
The rich yellow color is indicative of its high
levels of carotene and carotenoid components.
2008 Italian research showed that the rate of cartenoid loss during
storage was less in einkorn flour than bread wheat flour.
In two years testing (2002/2003) with 14 other
einkorn varieties, Prime Einkorn was found to grow considerably taller,
mature later and has the smallest kernels.
Regarding baking qualities indicated by SDS Sedimentation test, the
highest score among the other varieties was 10.9, while Prime Einkorn
scored much higher at 29.7 (2002) and 45.5 (2003).
This was however lower than the control bread wheat at 59.5 and
Einkorn gluten varies according to growing
conditions and generally is a weaker gluten for baking than bread wheats.
Einkon gluten has a gliadin to glutenin ratio of 2:1 compared to 0.8:1 for
hard red wheat. This ratio is related to the water absorption,
mixing time and volume. In general a heavier loaf of bread can be
expected. Combining regular flour with Prime Einkorn flour
makes excellent bread.