I found einkorn flour at a local heath food store, I have no idea what it was but the front of the packet claimed that einkorn flour “is the earliest form of wheat grown & eaten by mankind.” Sounds good to me, so I bought it. When I got home I did some research, people rave about it, it is very old and even though it is not gluten free some people with gluten intolerance can eat it with out any problems – something to do with not all gluten is the same.
Even though the flour was mostly white looking (I was really hoping the flour would be black so I can make exciting black bread) once it was mixed with water the dough was a brown colour. The texture of the dough was nothing like normal bread dough, it was very sticky but not elastically at all. And it smelled strange! I thought it had kind of a earthy smell while Mat said it smelled like Clag.
The next day I turned the dough out and baked it in a medium saucepan since I don’t have a dutch oven as the recipe called for. The bread came out beautifully with a very cute shape, I will be making more breads in my saucepan for sure. I was scared I would have trouble getting the bread out so I sprinkled a small handful of flour on the bottom and I had no problems tipping the bread out.
You are suppose to wait a whole hour for the bread to cool before you eat it but we couldn’t resist and cracked it open while it was still warm. The bread definitely tastes different from white bread, the best way I can think of to describe it is malty. The texture of the bread is very dense and doughy like when you undercook bread and there is a lump of half cooked bread in the middle. Except this bread is like this all over (so I am assuming I have cooked it correctly). 
The bread is much better cold than warm and I discovered the texture of the bread along with the malty taste goes very nicely with avocado. However I wouldn’t describe it as ‘surprisingly good’…more like ‘odd and malty’.
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