For those of you who haven’t heard of einkorn wheat, you’re at least 9,500 years behind the curve. Einkorn is the world’s oldest cereal and “nature’s original wheat.”1
The Fertile Crescent in the Middle East is aptly known as the Cradle of Civilization, an area recognized for such innovations as glass manufacturing, writing and the wheel. It’s also where agriculture first began, and the first written recording in 7,500 BCE of einkorn being planted as a domesticated crop.
Einkorn flourished as a staple crop for centuries. It was hardy and could grow in poor soil, similar to other ancient grains such as smelt and emmer. Research shows that einkorn cultivation spread across the Middle East, Europe and into Russia. In fact, agriculture where grain production was central was one of the propelling forces that caused cities to form and great civilizations to grow as people became less nomadic. Over time einkorn evolved into a popular and versatile food that knew no social class. Even the pharaohs ate einkorn. However, during the Bronze Age einkorn production declined in favor of grains that were more prolific and easier to harvest. But a surprising twentieth century discovery revived interest in the wheat and put the grain at the center of a 5,300 year old cold case (to employ modern crime nomenclature and, as you will see, a shameless pun).
Naturalistic reconstruction of Ötzi – South Tyrol Museum of Archaeology
In September 1991 two German tourists, Helmut and Erika Simon, discovered a mummified body protruding from a melting glacier as they were hiking in the Italian Alps. Found in the Otzal Alps and dubbed Otzi the Iceman, he became the “best preserved prehistoric man discovered with his own equipment and clothing.”2. The find was remarkable for a number of reasons. He was determined to be Europe’s oldest mummy dating back to 3,300 BCE. He was in his everyday clothing carrying hunting and other tools, as opposed to being buried in a tomb with ceremonial dress and accompanying funereal objects as is so often the case with human remains. He sported visible tattoos on his body. He represents a moment in time of an ordinary life lived five millennia ago. Moreover, he is the “oldest intact human ever found. With the exception of missing toenails, all but one fingernail and an outer layer of skin, the Iceman is otherwise perfectly reserved.”3
Otzi had more secrets to give up. Scientists were able to determine his last meal. It was a serving of meat, an herb…and yes, bread made from finely ground einkorn.4
As to what caused Otzal’s death, it appears he was shot in the left shoulder with an arrow according to Swiss scientists who conducted multi-slice CT scans of the body. An artery must have been damaged and he bled to death, his body frozen until discovered centuries later. Definitely a cold case, with no culprit to be found.
It is interesting to note how in death Otzi has achieved his own kind of immortality. Otzi fever descended across the world in 1991 as word spread of this remarkable find.
After Otzi was discovered the world became caught up in Iceman mania. He appeared on the cover of Time magazine and other major publications. T-shirts and jewelry were sold with his sunken eyes beaming out. Pop songs were written about him. A German astrologer announced she was writing a book about her seánces with the Iceman. Other women clamored to be the first to be impregnated with sperm from Ötzi’s testicles. Mitochondrial DNA was extracted from Otzi’s bones. A company called Oxford Ancestors, for a fee, will compare your DNA with Otzi’s to see if you are related.5
Apparently, Otzi has that special something that neither time nor temperature can tamp down.
But let’s return to our discussion of einkorn. It also has a lineage that is remarkable. Due to the fact that einkorn wheat fell into disuse for centuries, the wheat itself has not been altered from its original state of 12,000 years ago. No hybrid, mutated or contaminated versions exist. Just einkorn as nature’s oldest and purest wheat. Today it claims credit for being a superfood. And there’s another bonus. Because it hasn’t been genetically altered, and due to its gluten structure that lacks certain high molecular weight glutenins that are present in other types of wheat, it is considered by some as the “good gluten.”6
So enjoy the taste of an ancient grain in the recipe that follows. As with all our Bon Appetit recipes, there is history in every bite.
1http://www.ancientgrains.com/einkorn-history-and-origin/
2 http://factsanddetails.com/world/cat56/sub362/item1496.html
3Ibid
4 https://www.einkorn.com/otzi-the-icemans-last-meal-included-einkorn-wheat-bread/
5 http://factsanddetails.com/world/cat56/sub362/item1496.html
6 https://jovialfoods.com/einkorn/a-good-gluten/
FOR MORE INFORMATION:
https://www.einkorn.com/einkorn-history/
RELATED
https://antiquitynow.org/2015/03/11/bon-appetit-wednesday-ezekiel-bread/
Einkorn Flour Banana Bread
Recipe courtesy of Greg Fleischaker, Greg Fly
Cook Time 2 hours, 5 minutes
Ingredients
- 1 stick of butter
- 1/2 cup cane sugar
- 3 large eggs
- 4 medium ripe bananas
- 2 teaspoons vanilla
- 1 cup all-purpose Einkorn
- 1 cup whole wheat sprouted Einkorn
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees, and move shelf to lower middle portion of the oven.
- Warm the butter, almost melted, and cream with the sugar in a stand mixer while measuring out the remaining ingredients.
- Add the peeled ripe bananas, eggs and vanilla and mix thoroughly.
- Add the Einkorn wheat flour, baking soda and salt and mix thoroughly, batter should be thick but quite pourable.
- Pour into greased loaf pan.
- Place the pan into the oven and bake for about 50-60 minutes until well. browned on top and a cake tester comes out clean.
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