BALCHO Wholegrain Einkorn (Limetz) Flour 500g

Stone-milled from a single-grain ancient wheat that has grown wild in Bulgaria for thousands of years — BALCHO Wholegrain Einkorn (Limetz) Flour is not a modern baking flour. It is the primordial grain, untouched by selective breeding, synthetic fertilizers, or genetic modification, ground whole so that nothing is lost.

About BALCHO Einkorn (Limetz) Flour

Einkorn — known in Bulgaria as “лимец” (limetz), specifically “еднозърнест лимец” (single-grain limetz) — is Triticum monococcum, one of the oldest cultivated plants on earth. Its earliest remains date back approximately 10,000 years to the Fertile Crescent. Unlike modern bread wheat, einkorn was never intensively bred for yield and has retained the genetic integrity, nutritional richness, and flavour complexity of a truly wild grain.

BALCHO АГРО ПРОДУКТ (Balcho Agro Product OOD), based in Bulgaria, mills their einkorn whole in a traditional stone mill — grinding the entire grain kernel, bran, germ, and endosperm together — so that every gram of the flour retains the full nutritional spectrum of the ancient grain. The result is a golden-hued, slightly coarse flour with an earthy, mildly nutty aroma and a depth of flavour that modern white flour simply cannot match.

Nutritional Superiority

The nutritional profile of BALCHO Einkorn Flour is striking compared to conventional white wheat flour. At 15g of protein per 100g, it delivers approximately 50% more protein than standard Type 500 white flour. Its 10g of dietary fiber per 100g — four times that of refined flour — reflects the wholegrain milling process that preserves the bran completely intact. Einkorn is also notably higher in carotenoids (including beta-carotene, which gives it its characteristic golden colour), fat-soluble vitamins A and E, and minerals such as iron, zinc, and magnesium. Its gluten structure, while still containing gluten, differs from modern wheat: it has a lower gliadin-to-glutenin ratio, which contributes to its characteristic extensible but less elastic dough.

How to Bake with Einkorn Flour

Einkorn behaves differently from modern flour: its gluten is more extensible and less elastic, meaning it absorbs liquid more slowly and produces a dough that feels soft and slightly sticky. Key tips: reduce liquid by 10—15% compared to standard recipes; avoid over-kneading (gentle mixing is enough); allow extra resting time for gluten development. Einkorn is particularly rewarding in slow-fermented sourdough, flatbreads, rustic loaves, dense yeasted breads, pancakes (palachinki), muffins, and shortcrust pastry where tenderness rather than height is the goal.

In traditional Bulgarian cooking, limetz flour has been used for centuries in dense village breads (selski hlyab), unleavened flatbreads cooked on a griddle (pogacha), and simple hand-rolled noodles. Reviving these recipes with authentic stone-milled BALCHO einkorn produces a flavour that diaspora Bulgarians will immediately recognise as the taste of something very old and very right.

What Makes It Special

BALCHO grows and mills their einkorn from a locally adapted Bulgarian variety that requires no artificial fertilizers, no pesticide spraying, and absorbs no harmful substances from the soil. The crop is naturally resistant to disease and unsuitable for genetic modification — its genetic simplicity (einkorn is diploid, with just two chromosome sets compared to modern wheat’s six) makes it one of the most genetically stable food crops on earth. Every 500g bag contains 100% pure Bulgarian einkorn flour — no additives, no improvers, no preservatives, no colorings, no blending with modern wheat.

Quick Facts

✓ Type: Wholegrain einkorn flour — single-grain ancient wheat (Triticum monococcum)
✓ Bulgarian name: Пълнозърнесто брашно еднозърнест лимец
✓ Brand: BALCHO (БАЛЧО АГРО ПРОДУКТ ООД, Bulgaria)
✓ Origin: Bulgaria (imported)
✓ Net weight: 500g (approx. 1.1 lbs)
✓ Milling method: Traditional stone mill — wholegrain
✓ Ingredients: 100% einkorn (limetz) flour — single ingredient
✓ Energy: 360 kcal per 100g
✓ Protein: 15g per 100g
✓ Carbohydrates: 69g per 100g (of which sugars: 6g)
✓ Fat: 3g per 100g
✓ Fiber: 10g per 100g
✓ Allergens: CONTAINS WHEAT (GLUTEN) — not safe for celiac disease despite lower gluten content than modern wheat
✓ Additives / GMO / pesticides: None
✓ UPC: 3800060151431
✓ SKU: Bal07

Bulgarian Kitchen Tip

Bulgarian Kitchen Tip

For the most authentic introduction to einkorn baking, start with a simple Bulgarian pogacha — a round flatbread traditionally baked in the ashes or on a griddle. Combine BALCHO Einkorn Flour with warm water, a pinch of salt, and a small amount of baking soda. Mix gently to a soft dough (do not over-knead), rest for 20 minutes, then roll to 1 cm thick and bake on a dry cast-iron skillet over medium heat until golden on both sides. The resulting bread carries a mildly nutty sweetness and golden colour that instantly distinguishes einkorn from any modern flour. Serve warm with Bulgarian sirene cheese and a drizzle of raw honey.

Also available at Malincho: For everyday baking needs, see Casa Bella All Purpose Flour Type 500 (SKU: SP77). BALCHO also produces a Wholegrain Dicoccum (Emmer) Limetz Flour — a two-grain ancient wheat sibling — available separately in the Malincho catalog.

Frequently Asked Questions

What is einkorn (limetz), and why is it different from regular flour?

Einkorn (еднозърнест лимец in Bulgarian) is Triticum monococcum — “single-grain wheat” — one of the earliest plants ever cultivated by humans, domesticated around 10,000 years ago. Unlike modern bread wheat (Triticum aestivum), which was selectively bred for yield over centuries, einkorn was never industrially improved and retains its ancestral genetic structure. The result is a grain with markedly higher protein (15g/100g), significantly more dietary fiber (10g/100g), a richer mineral profile, and more carotenoids than modern flour — but with a different gluten composition that behaves distinctly in baking.

Is einkorn flour safe for people with celiac disease or gluten intolerance?

No. Despite having a lower overall gluten content and a different gluten protein structure than modern wheat, einkorn is still a wheat species and still contains gluten. It is not safe for celiac disease. Some individuals with non-celiac gluten sensitivity (NCGS) report tolerating einkorn better than modern wheat, but this varies significantly between individuals and is not a medical guarantee. Anyone with a diagnosed gluten condition should consult a physician before consuming einkorn flour.

What is the difference between BALCHO Einkorn (Еднозърнест) and BALCHO Dicoccum (Двузърнест) limetz flour?

Both are ancient wild wheats called “limetz” in Bulgarian, but they are different species. Einkorn (еднозърнест — “single-grain”) is Triticum monococcum: smaller grains, golden colour, milder nutty flavour, the older of the two varieties. Dicoccum / Emmer (двузърнест — “two-grain”) is Triticum dicoccum: larger grains, slightly richer protein content, often used for pasta and denser breads. Malincho carries both BALCHO varieties separately — this listing is for Einkorn (single-grain) only.

What does “stone-milled” mean, and why does it matter?

Stone milling grinds the whole grain slowly between two large rotating stones, preserving the bran, germ, and endosperm together in the finished flour. Modern roller milling strips the bran and germ away to produce white flour that is shelf-stable but nutritionally depleted. Stone-milling retains the full nutritional complexity of the grain — vitamins, minerals, fiber, essential fatty acids — along with the characteristic aroma compounds that give freshly stone-milled flour its warm, nutty fragrance.

How should I adjust my recipes when using einkorn flour?

Because einkorn gluten is more extensible and less elastic than modern wheat gluten, it absorbs liquid more slowly. Reduce liquid in your recipe by roughly 10—15%. Mix gently — einkorn dough does not need aggressive kneading and will become sticky and weak if overworked. Allow longer resting periods between mixing and shaping. It performs best in low-manipulation recipes: flatbreads, sourdough with long cold fermentation, muffins, pancakes, shortcrust, and dense rustic loaves.

How many bags come in a case?

A full case contains 10 bags of 500g each (5 kg total). A 5% discount applies when purchasing 10 or more bags, making this an excellent option for health-focused bakeries, restaurants offering ancient grain dishes, or households committed to heritage-grain baking year-round.