Toprak Doğal Einkorn flour 500g

Anatolia is the birthplace of wheat. The ancestor of modern wheat is Siyez. The traces of the 12,000-year history of Kastamonu Siyez wheat can be seen in Göbeklitepe today.

Siyez is planted in November-December. The north wind blowing on the northern slopes of Ilgaz Mountain and the slow melting of the snow accumulated in the winter allow the einkorn wheat to mature late and its grains to be larger. At the end of July, it is harvested with a scythe, crushed with a heifer, and the grain is separated from the chaff by being blown against the wind in the threshing floor.

Wheat grains harvested and prepared in the most traditional way are accompanied by traditional methods in their journey of taste. It is boiled in copper cauldrons and laid out in the sun. In stone mills, the millstone spacing is increased and the husk (outer shell) is peeled off. The millstone is lowered, this time it is ground, it becomes einkorn flour.