Durum, Spelt, and Einkorn are all types of what?
Einkorn wheat India, Italy, Morocco, the former Yugoslavia, Turkey and other countries. Einkorn has a higher percentage of protein than modern red wheats and is considered more nutritious because it has also higher levels of fat, phosphorus, potassium, pyridoxine, and beta-carotene. None of the species and hybrids of wheat are suitable for people with gluten-related disorders, as celiac disease, non-celiac gluten sensitivity and wheat allergy. Australian scientists have succeeded in breeding the salt-tolerance feature of "T. monococcum" into durum wheat. Einkorn wheat Einkorn wheat (from German "Einkorn", literally "single grain") can refer either to the wild species of wheat, "Triticum boeoticum", or
Nordic bread culture Nordic Gene Bank and a few grain types found in an old farmhouse. This strategy has resulted in the marketing of organic flour made from emmer, einkorn, spelt, kamut, ølandshvede, durum and svedjerug. New bakers – The baker’s traditional monopoly in delivering fresh baked bread has been challenged by petrol station outlets selling good quality bake-off bread. Centuries ago, bread was an important part of the daily meal; for the poorest households, it was the only meal of the day. Cultivated varieties were barley, which is the oldest cultivated grain, followed by rye and oat; all used for porridge and