Cereal Grains

Flanders Wheat, Wholegrain

Hodmedod's British Pulses & Grains

£1.69

Flanders is a winter-sown medium-straw wheat, grown in Britain in the 1970s and 80s but now almost extinct.

Our Flanders wheat is grown by Jeremy Dickin at Oak Farm in Lincolnshire.

Wheat is one of the most common foods but whole wheat grains – or wheatberries – are rarely used. But they're a versatile, tasty and nutritious ingredient with the full flavour of wheat, whole or freshly milled.

Naked Barley, Wholegrain, Organic

Hodmedod's British Pulses & Grains

£1.99 £2.69

Long before we ate modern wheat, naked barley sustained us. Well suited to our climate, Bronze Age farmers would be very familiar with this nutritious, malty cereal. Unlike most barley, where the inedible husk is tightly stuck to the grain, the husks fall off the naked barley grain when it's harvested and threshed, leaving the tasty and nutritious wholegrain ready to use.

The grains can be cooked and eaten whole, or milled at home (we recommend using a Mockmill) for flavoursome and nutritious flour.

YQ Wheat, Organic Wholegrain

Hodmedod's British Pulses & Grains

£1.49 £2.69

Whole organic wheat grain from the revolutionary YQ population, grown at Home Farm, Nacton, Suffolk.

YQ wheat grains can be cooked and eaten whole, or milled at home (we recommend using a Mockmill) for flavoursome and nutritious flour.

The YQ (Yield and Quality) wheat population was bred at Wakelyns Agroforestry by Professor Martin Wolfe and the Organic Research Centre. The population is a crop of extraordinary diversity that's emerged over time from a wide range of carefully chosen parent varieties, leading to fields of millions of genetically distinct individual wheat plants rather than the usual genetically uniform monocultures.

Rye, Organic Wholegrain

Hodmedod's British Pulses & Grains

Sorry, not available right now £2.69

Closely related to wheat and barley, rye has a deep, distinctive flavour and can be eaten as a whole grain, ground into flour, or sprouted. The flour is traditionally used to make robust, close-textured breads.