Einkorn

SOLD OUT 

Estimated Restock; Jan 2026

Due to increasing demand, we have decided to keep our entire 2024 Einkorn harvest, for planting in 2025 in order to grow our supply. We're very sorry to those of you who have been waiting, but appreciate your understanding as we try to navigate the incredible growth of the local and home-milling industry. 

**We are anticipating that we will have Einkorn available again in January 2026. Thank you for your patience as it takes quite a long time to clean and hull once we harvest it.**

Grateful to be able to manage each step; we grow, harvest, clean, and mill all of our own grain right here on our Saskatchewan farm. Working towards developing healthy, living soil — and nurtured through practices that rebuild fertility, protect biodiversity, and safeguard the purity of our food for generations to come. Our mission is simple but powerful: regenerate our soils, safeguard the future and purity of our foods, enrich our community, and celebrate the art of baking with whole grains.

When you choose our grains, you’re not just getting fresh, nutrient-rich food — you’re taking part in a cycle that restores the land, supports local food security, and honors the craft of baking.

Choosing Your Grain Form

• Whole Grain – The intact kernel, perfect for home milling, sprouting, or cooking as a whole grain. Keeps maximum freshness and flexibility.
• Whole Grain Flour– Freshly milled from the entire grain, containing all the bran, germ, and endosperm for full nutrition and flavor.
• Sifted Flour (355 micron) >– Fresh milled and lightly sifted to remove some bran while keeping the germ intact. This produces a lighter texture and milder flavor while retaining more nutrition than conventional white flour.

Einkorn, the oldest known wheat, has a delicate sweetness with subtle notes of butter and nuts. Its gluten structure is different from modern wheat, which can make it gentler on digestion for some people, though it requires less kneading and a lighter touch. Protein content ranges from 12–14%, but the gluten is less elastic.

Best Uses: Soft artisan breads, muffins, pancakes, cookies, and flatbreads.

Nutritional Profile (per 100g, whole grain): ~330 calories, 12g protein, 9g fiber, higher in lutein and beta-carotene than other wheats, rich in B vitamins and minerals such as iron, phosphorus, and potassium.