This was my first attempt using Black Emmer flour. I loved the smooth texture of the flour. My loaf turned out beautiful and full of flavor, but pretty heavy. I'm giving myself grace to try different recipes and not get discouraged. I think mixing Black Emmer with an all-purpose flour may help. I'll take suggestions. So excited to try it again.
I made the sandwich bread twice and we just love the nutty flavor of the black emmer. thank you so much for the recipe and for being so helpful.
Juan & Judith Colon
Love using Black Emmer in quick breads and sourdough breads. It lends a subtle earthy, sweetness to anything you use it in! My family loves it. Makes a great sandwich loaf using the recipe on the JM website, too.
Hello! Your Black Emmer flour is so beautiful and unique.... thanks for bringing back the experience of a truly special moment in time in the ancestry of wheat. We made a sourdough bread using 40% Black Emmer (of total flour) with nigella seeds (black sesame) and pickled lemons and it was wonderful. What a flavor profile and texture. Thanks again!
I used the Black Emmer flour in a sourdough shortbread with parmesan and sundried tomatoes. It was awesome, but I'd like to try another recipe where the flour itself is the star. I love trying new things for my family and customers.
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