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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 20 reviews
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D
David M.
Revelation!

Black Emmer's sweet grain flavor makes for deeply satisfying bread. Most recently my Black Emmer and Light Rye loaf, powered by rye starter, generated raised eyebrow yums from the family. How can bread made at home possibly be this good?!

T
Tetyana N.
Absolutely delicious

I used half black emmer and half artisan flour. The loaf came out absolutely delicious. Flavor is out of this world. Highly recommend!

L
Linda McCann
Loving the Black Emmer

Used the Black Emmer with my favorite sourdough recipe and produced the very best bread to date. 1 1/2 C AP 1 1/2 C Black Emmer 1C Duram
I will be ordering more!

L
Linda Oxman
Delish sourdough, bread flour and Black Emmer

Made a loaf of sourdough bread using bread flour and Black Emmer. Typically my sourdough is made with bread flour and Eikorn. Made two loaves, which baked beautifully with a rich depth of flavor. Love it!! Is there a place here to post a photo?

R
Robert Buschbom
Amazed

Tried this mixed with Artisan flour the first time in a sourdough bread. Just can't get over how much better that bread was. It didn't last very long so it's on my list of repeats on a regular basis. Janie's flours are the best thing that ever happened to my oven.

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!