Einkorn boasts a number of unique health benefits compared to modern wheat and has far less gluten making it easier to digest. Our Einkorn Flour hails from Brandt Family Farm in Carroll, Ohio. It's picked up by Jon Branstrator and he mills it at his Clarksville, Ohio, farm into flour for us to bake with weekly. This loaf is quite different than most that we bake. Due to its lower gluten content, it doesn’t get as tall as a traditional sandwich loaf; instead, you get a dense loaf with a soft interior. We mix it with just a touch of honey before giving it a long fermentation period so that this ancient grain can speak for itself. Look for it through fall!