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I usually add 10-25% of other grains than wheat to my bread to add flavour and nutrients. Both einkorn and emmer are older more natural grains so won't have the same amount of rise as a modern wheat, but has more nutrients and flavour. Sometimes they require a bit more water, similar to rye, and a bit longer proofs.
Give them a go, I think it makes baking a lot more interesting
kboy
@Thrustvector
Shipton Mill order slot secured for today; what to get? Is einkorn/emmer/&c. different enough from regular stoneground to make a difference? Don't think I've ever baked with them, apart from possibly spelt, years ago.