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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:
All of Janie's Mill organic flours are excellent and they give you great guidance to help select the appropriate use for each. I have been using the Black Emmer (farro) flour in combination with High Protein for my sourdough bread. It gives a wonderful taste and delightful texture.
Made a first loaf of bread with half artisan bread and this one, very delicious tasty bread
I went to work on my first starter in February 2022, started baking sourdough bread in March using mostly store bought good quality flours...white bread flour, whole wheat, einkorn, spelt and dark rye. I was so excited to find Janie's Mill this January! How I ever missed you in my searches, I will never know. Finally, Black Emmer to add to my stash!!! I used 60% store bought white bread flour to 40% black emmer and tossed in toasted pumpkin seeds, using rye starter... I have made some wonderful bread (and some real duds) however, this was truly the best loaf I have made hands down!!! Can not wait to try the others ordered and add new Janie's Mill products to my collection!
In my regular artisan style bread recipe, I use 3 parts bread flour to one part something else, usually a whole grain blend. I tried the Black Emmer, and it was especially delicious.
I am using the black Elmer with my sourdough starter. I do not normally use straight whole wheat flour in my bread. I usually use king Arthur all purpose flour with a small amount of crushed rough cut whole wheat flour cooked into a cereal consistency. The bread came out rather "cardboardy" when I used mostly black Elmer and some all purpose flour. It could be that I am not used to whole wheat, whole wheat bread. My husband said it had good flavor, but I couldn't taste any significant difference. I cannot smell so I think my taste is not as discerning as it should be. I treat my sourdough as just yeast in my bread and let it rise,punch it down, knead it a bit, pan it up and let it rise again before baking at 400 degrees. I am leaving the new loaves I am trying today wetter than usual, that might help with the cardboard effect.
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!