Emmer Whole Wheat Flour – Sustainable Grain with Robust Characteristics

Emmer is one of Europe's oldest grains and brings a richness to your bread that modern high-yield varieties no longer possess. With this whole wheat flour, you'll bake loaves with an intense flavor, stable crumb, and the special character of a true ancient grain.

✓ Especially rich in protein and minerals – 12.7 g protein per 100 g for stable dough and satisfying breads

✓ High fiber content – 8.3 g per 100 g for intense satiety and natural digestion

✓ Whole wheat flour – all components of the grain are retained, no milling loss

✓ Distinctive, nutty-spicy flavor – clearly sets your bread apart from wheat bread

✓ Traditional grain – sustainable and authentically flavorful, not bred solely for yield

Tip: Emmer flour requires slightly longer resting times than wheat flour – give your dough 30–45 minutes of autolysis before you start kneading. Hydration should be between 65–70%, as emmer absorbs less water than wheat. With 10–20% sourdough or pre-ferment, you'll bake breads with better proofing and a pronounced aroma.

Ingredients:
Emmer whole wheat flour, flour treatment agent: ascorbic acid

Nutritional information (per 100 g):
Energy (KJ): 1,498
Fat: 3.6 g
of which saturated fatty acids: 0.5 g
Carbohydrates: 63.7 g
of which sugar: 0.4 g
Fiber: 8.3 g
Protein: 12.7 g
Salt: 0.05 g

Allergens: Cereals containing gluten