Gail’s Bakery has unveiled a new sourdough loaf made with Einkorn and whey.

The new loaf, which Gail’s said had 4.6g fibre per 100g, also includes red quinoa, linseeds, whole soya beans, chia and millet. These ingredients are folded into a dough of Einkorn flour, British white wheat flour, dark rye flour and a 20-year-old sourdough starter.

Gail’s said the loaf was soft and tacky at the heart with a sour, nutty taste and a crunchy crust.

It added that Einkorn was the purest and most ancient form of wheat, with a simple genetic makeup of only two sets of chromosomes, meaning its gluten is weaker and therefore easier to digest for some people with gluten sensitivities.

Einkorn is richer in fibre, protein, fat and many antioxidant nutrients than regular wheat, making this loaf a nourishing option, added the firm.

Ancient grains are becoming increasingly popular in baked goods. Nairn’s, Carrs and Mission Deli all launched NPD that tapped the trend late last year.

For more information on ancient grains, British Baker subscribers can read our latest report ‘Ancient grains: bakers rediscover the wisdom of the ancients’.