1109 originates from the breeding program at Bread Lab, Washington State University. It comprises an evolving population of genetically diverse wheats that resulted from crossing and selection that kept flavour, nutrition and low-input performance at the forefront of decision making. It is also the first wheat for a very long time bred entirely with lab testing undertaken on 100% wholegrain flour.
Emmer – Triticum turgidum dicoccum – is an ancient grain far older than spelt and the progenitor of wheat, with wheat a fortuitous natural cross between emmer and a wild goat grass. High flavour, nutrition and ease of digestion are hallmarks of emmer, sometimes also known as farro. It is native to the Fertile Crescent and, as one of the first domesticated crops, intrinsic to the development of human civilisation.
We have limited emmer flour available until next season. If you can’t wait until then, please give us a call. For the online shop, our emmer is currently ‘sold out’.
