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  • Product Info

    We stone-mill this whole-kernel flour from organic Black Emmer, a rare ancient grain also known as Farro Nero. The word “farro” comes from pharaoh, as this grain was originally grown in ancient Egypt. When the Roman Empire expanded there, they brought this grain back to the continent, and it became known as farro nero, the “black grain of the Pharaohs.”

    Black Emmer is an extremely versatile flour, good in yeast or sourdough breads, as well as in cookies, pancakes, zucchini bread and other quick breads. At 11% protein, you can use Black Emmer Flour instead of All-Purpose in your favorite recipes, and bake something truly extraordinary — delicious and highly nutritious!

  • Great to Use In:

    Hearty Sourdough Breads, Yeasted Breads, Quick Breads, Pancakes, Cookies, Whole Wheat Pasta

  • Milled From:

    Organic Black Emmer (Ancient Spring Wheat)

  • Protein:

    11.2%

  • Extraction:

    100%

  • Moisture:

    9.7%

  • Ash Content:

    1.7%

  • Falling Number:

    281/sec

  • more info:

    Whole Kernel. Low Gluten Potential

Customer Reviews

Based on 50 reviews
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J
Janis Smith
Great taste

Even with my feeble sense of taste, I can taste and enjoy Black emmer flour. I usually combine with sifted artisan or high protein 50/50 in sourdough bread.

R
Richard Mantell
No Knead

The Black Emmer Flour made an absolutely delicious loaf of bread..,2/3s BE to 1/3 Hi Protein Bread flour, 1 ounce of honey, salt and 1.5 cups of water.Will be using it for a sourdough loaf later this week

T
Tabitha Brownell
Earthy goodness

My family and I continue to love Black Emmer flour. It truly is versatile as we've used it in sandwich bread, sourdough, cookies, and pancakes. My family loves the lightly sweet, earthy flavor it brings to everything we use it in.

R
Rose Momsen
Fabulous Flavor

I tried the Whole Emmer Sourdough recipe at Breadtopia (https://breadtopia.com/whole-emmer-sourdough-bread/), and it burned at the temperatures they recommended. The bread was amazing and my husband ate every speck of it, burnt or not. Now I am using a combination of flours (emmer, red fife and turkey red) with a sourdough hydration recipe (https://breadtopia.com/no-knead-whole-wheat-sourdough-hydration-comparison/) in my home oven turned into a steam oven, at 375 degrees, and am much happier with the result (https://www.theperfectloaf.com/baking-with-steam-in-your-home-oven/).

U
Uma Ferrell
Tasty and nutritious!❤️

I used this flour to make chapati- a flat bread made on a skillet. It consistently results in fragrant, soft, and tasty bread. I have mixed some shredded bottle gourd to the dough to make another variation of chapati. I also stuffed some with mashed spiced potatoes. I stuffed some with shredded white radish with spices. All variations turned out beautifully!

Certifications You Can Trust

We are proud to have these three 3rd-party certification seals on every single product that comes out of Janie’s Mill.  They show you that an independent organization has determined that our products comply with specific requirements for safety, quality, and provenance. You can then enjoy Janie’s Mill products in full confidence that they are organic, kosher, wholesome, and delicious!