Our most popular seller, Emmer is a type of farro (ancient hulled wheat) that dates back to early civilization. It’s a simple grain of 28 chromosomes that pre-dates spelt. It is prepared like brown rice and cooks in 50-60 minutes (or can be soaked overnight to reduce the cooking time). It makes a fabulous pilaf, grain salad, risotto, addition to soup, or sprouted for breads and salads. When cooked, its dark, plump berries add sweet, full-bodied flavor, chewy texture, and high nutritional value (over 16% protein) to every meal. It is a lovely, versatile grain that is a staple in our household. When mixed with lentils or chickpeas it makes a complete protein.
Kimberly Gray (verified owner) –
I love this stuff! I cook up a batch each week, and use it as the base for grain bowls that I fix for breakfast or lunch. It has a chewy texture that I really enjoy.
Michael Weinstein (verified owner) –
Mixed with a different grain, it generates an exceptionally flavored levain. You will not get much oven spring doing a 100% Emmer boule, however the flavor remains outstanding. For reference I typically make a miche that is 95-97% extraction. When making a miche with emmer, I generally blend it around 25-35% Emmer. You could probably push 50%.