Turkey · Anatolia
Emmer Ekmeği
Also known as Emmer wheat bread
A bread from emmer, one of the founding grains of Neolithic agriculture in the Fertile Crescent and still grown in pockets of Anatolia and Ethiopia today.
Method
Deck Oven
Hydration
71%
water to flour
Glycemic index
54
Low GI
Energy
245 kcal
per 100 g
Sensory profile
- sourness
- 3
- sweetness
- 1
- crispiness
- 3
- chewiness
- 6
- aroma
- 7
- moistness
- 6
Scale 0–10
Nutrition
per 100 g| Energy | 245 kcal |
|---|---|
| Protein | 9.8 g |
| Carbohydrates | 43 g |
| of which sugars | 1 g |
| Fat | 2.1 g |
| Fiber | 6.2 g |
| Sodium | 430 mg |
Typical values; recipes vary.
Texture
- Dense rustic crumb
- Nutty grain flavour
Typical ingredients
- Emmer Flour
- Water
- Sourdough Starter
- Salt
Similar breads
Closest sensory profiles in the Atlas.