Einkorn wheat

Einkorn is probably the first cereal grain to be cultivated. Excavations dating back 12,200 years BCE show the use of einkorn. It is considered the predecessor of emmer wheat, later spelt, and finally common wheat. The name is derived from the spikelets that sit separately on the ear stem.
The plant has low soil requirements and is resistant to most diseases found in modern grain crops. Einkorn is still professionally cultivated on a very small scale. You can bake bread from einkorn flour, but the gluten-forming proteins are of low quality by modern standards, so einkorn bread remains quite compact. If you can buy its flour, it is very expensive: consider that einkorn yields thin, 'flat', narrow ears and that the grains also need to be hulled. You might end up with only 1000-1500 kg of hulled, cleaned grains from a 1-hectare field. Ancient grains like einkorn were accustomed to minimal fertilization; the plants are 'built' for that, so to speak. If they were to grow in an overly fertilized field, the grain would lodge. So adding artificial fertilizer does not help for a higher yield; on the contrary. 1 kg for 100 m2.

Denominations:
Latin: Triticum monococcum
Dutch: Eenkoorn
Also: Eenkoren, Kleine Spelt
English: Einkorn wheat