Test how two different ancient grains perform in a direct comparison.
Both of the recipes are exactly the same with only the flour being changed.
The whole bake has been recorded here.
I followed the Einkorn bread recipe.
I followed the Emmer bread recipe.
Both of the breads were quite similar when baking. The doughs felt very sticky, almost like a rye dough. The emmer crumb looks a lot like a rye crumb. The Einkorn crumb has a distinct yellowish color.
Taste wise both of them had a distinct rich taste. They were in the middle of wheat and rye. Rye has a stronger taste. It felt like a really smooth experience.
There is no winner here, both of them are equally great.