Emmer is earthy, substantial, and especially useful when the grain itself should be noticed—from pasta and pastry to muffins and cooked-berry bowls.
Yield1 oval loaf
GrainFresh-milled Emmer
Fresh-milled note: Hold back a small portion of liquid until the flour has rested. Grain, mill setting, and flour temperature all change absorption.
Ingredients
- 350 g fresh-milled emmer flour
- 150 g organic bread flour
- 355 g water
- 10 g honey
- 10 g salt
- 5 g instant yeast
Method
- Mix flours with 335 g water and rest 30 minutes.
- Add honey, salt, yeast, and remaining water as needed.
- Bulk ferment 75–105 minutes with two gentle folds.
- Pre-shape, rest 15 minutes, then form an oval loaf.
- Proof in a 10-inch banneton until puffy, 35–55 minutes.
- Bake in a Dutch oven at 450°F for 25 minutes covered and 20 minutes uncovered.
Grain-specific notes
Emmer dough feels soft before it is ready; use folds instead of extra flour.
Cool at least 2 hours for a clean slice.
Emmer: One Grain, Five Ways
Recommended tools
OXO Digital Food Scale
Accurate gram weights matter with fresh-milled flour.
View on Amazon ↗Affiliate link · commission may be earnedFine-Mesh Flour Sifter
Optional for removing a measured portion of coarse bran.
View on Amazon ↗Affiliate link · commission may be earnedSee the complete baking tools guide →
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Learn the grain
Read the Emmer grain hub and its grain guide. For bread dough, keep the hydration chart, dense-bread guide, and sticky-dough guide nearby.