Einkorn
Einkorn is the original grain, although both emmer and spelt are also considered ancient grains. Einkorn was the first grain we began cultivating as settlers over 10,000 years ago.
Einkorn is rich in protein and is dominated by easily soluble system proteins (albumins and globulins). Einkorn has a low proportion of reserve proteins (glutenin and gliadin) or gluten proteins that are only soluble in alcohol and lye. The amount of these proteins determines the baking properties of the flour, so baking with pure einkorn is a demanding exercise. However, you can add einkorn flour or whole grains to the bread dough, which makes the bread extra exciting, nutritious and tasty.
Sources
Organic specialty grains https://spesialkorn.no/kornarter-sorter/