Whole Einkorn Flour

For the first time in our tenure at Woodson's Mill we're sourcing from outside of the region but we think that circumstances warrant it in this case. This is a unique variety of einkorn that came to Missouri from a Pennsylvania Amish farmer who's community has been growing it for generations. It is referred to as black einkorn, not because of the color of the seed, but because the stalks and leaves turn black just prior to maturity. Loaves are reported to get significantly more rise than typical einkorn and at least one miller has said it is the best einkorn he's ever tasted.