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Emmer wheat is an old form of wheat that was first cultivated in Babylonia, and is still grown as a cereal grain in Europe.  Also called two grained spelt or starch wheat.

Emmer, the second of the “ancient wheats” appears to have emerged on the scene about 10,000 BC in Egypt. Emmer demonstrates a strong tolerance to various climatic conditions. It is quite similar in characteristics and flavor of einkorn.

The earliest civilizations initially consumed emmer as a porridge before bread making was developed. While emmer flour does produce a satisfactory loaf of bread, the quality is not as good as bread made with common wheat. It is suggested to use half emmer flour and half bread flour.
Wheat Foods Council www.wheatfoods.org





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