Emmer

Emmer (Triticum dicoccum, also written T. turgidum subsp. dicoccum) is an ancient hulled wheat and a relative of durum. It has a rich, earthy flavor and medium-strength gluten that tends to be less elastic than modern bread wheat. In the US, most grain sold as farro is emmer. Bakers often blend it with bread flour, or use it in whole grain loaves and flatbreads.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Emmer dough can feel strong early and then slacken during bulk, so I watch the dough more than the clock.