Emmer

Emmer is not generally free threshing. Ethiopian emmer is exceptional in that it is almost totally free threshing. Most emmer wheat threshes into spikelets, such that the grain must be released with a de-hulling machine. It should be harvested with this in mind, since in a particular season the grain may be more tightly held in the spikelets and will need to be de-hulled to yield the expected amount of grain. The gluten is mellow and breads are possibly best made up in the same manner as rye breads. Source: The Whole Grain Connection