Sausage and Cheese Speckled Einkorn Loaf

“And it shall come to pass, after that I have plucked them out I will return, and have compassion on them, and will bring them again, every man to his heritage, and every man to his land.” Bible

Einkorn wheat, meaning “single grain” in German refers either to the wild species of wheat, Triticum boeoticum, and to its domesticated form, Triticum monococcum. The wild and domesticated forms are considered separate species, but are really subspecies of Triticum monococcum. Einkorn is a diploid species of hulled wheat, with tough husks that tightly enclose the grains.  Einkorn wheat is one of the earliest cultivated forms of wheat, alongside emmer wheat (T. dicoccum). Grains of wild einkorn have been found in Epi-Paleolithic sites of the Fertile Crescent. It was first domesticated approximately 7500 BC.


Einkorn taste great, earthy and deep. Einkorn, the most ancient and un-hybridized form of wheat, has less bran compared with modern wheat. It is easier for the body to digest and better digestion means better absorption of nutrients. Einkorn is the purest form of wheat available: einkorn is, like most plants,  a diploid meaning it contains two sets of chromosomes.  About 2,000 years after einkorn wheat, emmer wheat was created by the hybridization of two wild grasses.  Consequently, emmer has four sets of chromosomes.  Kamut and Durum wheat are both descendant of emmer. Spelt is the result of hybridization between cultivated emmer and another wild grass and so contains six sets of chromosomes.  Modern wheat is a descendant of spelt. Einkorn, having only two sets of chromosomes and is naturally very lower in gluten.


500 g Einkorn Flour
35 g fresh Yeast
1 tsp Salt
1 tsp Sugar
3 tbsp melted lard
310 ml Luke Warm Water
Olive oil
100 g strong cheese, grated
100 g (chorizo) sausage
chopped herbs, optional


Mix everything together into a dough. Knead well and place in an oiled bowl. Leave in a warm place for 35 – 40 minutes. Knock the dough back and roll it into a rectangle on a floured surface.  Spread 3 tbsp olive oil on the it and scatter the cheese and chorizo on the top.  Roll it up tight, place on a baking sheet covered tray, then make cuts 3/4 deep to create about 3 cm  wide pieces. Move the slices out, alternating left and right (so the bottom is still attached). Bake in a preheated 200°C oven for 40 – 45 minutes.


“Therefore I summon age
To grant youth’s heritage.” Robert Browning

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