I’ve received positive feedback about the grains I’ve been featuring on my blog so I decided to continue experimenting with different grains.
The grain of the month for March is Einkorn. Einkorn is known as the first ancient original wheat. It has more protein and minerals than modern wheat and makes excellent breads with a light rich, nutty flavor.
I ordered some Einkorn berries to test a few weeks ago and had been contemplating what bread to make. In the meantime, one of my readers asked me if I thought Sprouted Wheat Bread (with no flour) would work with spelt berries rather than regular wheat berries. Although I haven’t tried it with spelt berries, I thought it would work just fine. Another one of my readers wanted to know how the different grains compare to each other. This gave me an idea. In order to really compare apples to apples (or grains to grains, rather), I should use the same or a similar bread recipe. Sprouted Wheat Bread (with flour) is one of my favorite breads and I decided it would be a good bread to use as the test comparison.