Cereal Grains

Naked Barley, Wholegrain

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 whole grain intact and ready to cook or mill.

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

Pearled Naked Barley

Hodmedod's British Pulses & Grains

£2.19 £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 whole grain intact and ready to cook or mill. Pearling removes some of the inner hull so the grain cooks more readily.

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

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.

Maris Widgeon Wheat, Organic Wholegrain

Hodmedod's British Pulses & Grains

£1.79

Maris Widgeon is a long straw wheat developed in the 1960s and popular with both millers and thatchers.

It’s making a comeback as bakers rediscover its flavour and quality and farmers pick up on its modest requirements and weed competitiveness.

Stoneground and wholemeal it retains its full nutrients and flavour and is ideal for breads, pastry and cakes.

Naked Oats, Organic Wholegrain

Hodmedod's British Pulses & Grains

£1.99

These oat groats are 'naked' because the hull naturally falls away from the grain without threshing. They're a superb alternative to brown rice, quicker to cook and with a creamier texture and richer flavour.

Our naked oat groats are grown on farms that also grow and harvest wheat, barley and other cereals. As such we can't be sure there won't occasionally be wheat or other cereals present. If you're looking for gluten free oats we do, when available, have oat flakes grown and processed on a farm that doesn't grow or handle other cereals.

YQ Wheat, Organic Wholegrain

Hodmedod's British Pulses & Grains

£1.89 £2.69

Whole organic wheat grain from the revolutionary YQ population, grown by Turners of Bytham in Lincolnshire.

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.

Emmer (Farro), Wholegrain

Hodmedod's British Pulses & Grains

£2.69

An ancestor of durum wheat, emmer was among the first cereals cultivated in the Fertile Crescent. It has a deliciously nutty flavour and can be eaten as a whole grain (farro) or ground into flour.

The grains make great alternative to rice, as a side or in risotto (farrotto?), or can be milled at home (we recommend using a Mockmill) for flour that makes superb bread and pasta.

Two other grains are occasionally used for farro and emmer or farro medio sits between smaller einkorn (farro piccolo) and larger spelt (farro grande). 

Our emmer is grown by Jeremy Dickin in Lincolnshire.

Miller's Choice, Organic Wholegrain

Hodmedod's British Pulses & Grains

£1.49 £2.69

Wheat is one of the most common foods but whole wheat grains - sometimes known as wheatberries - are surprisingly rarely used. They're a versatile, tasty and nutritious ingredient that brings the full flavour of wheat, whether used whole or freshly milled.

The grains can be soaked, cooked and eaten whole, but our current spring wheat is best suited for milling at home (we recommend using a Mockmill) an makes a flavoursome and nutritious flour.

This Miller's Choice population was created by Andrew Forbes of Brockwell Bake by selecting for the long, lax ear of Red Lammas, the King of English milling wheats up to the mid 19th century, from John Letts’ heritage population.

Grown in Suffolk by John and Alice Pawsey.

Atle Wheat, Wholegrain

Hodmedod's British Pulses & Grains

£1.69

Atle is a high quality spring-sown bread-making wheat variety, first grown in Sweden in 1936 and popular in Britain in the 1950s and early 1960s.

Stoneground and wholemeal it retains its full nutrients and flavour and is ideal for breads, pastry and cakes.

Our current batch of Atle Wheat is 12.65% protein with a Hagberg falling number of 325.

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.

Black Barley, Wholegrain

Hodmedod's British Pulses & Grains

£2.99

Barley is a fantastic crop, ideal for low input farming systems, and a delicious and versatile ingredient. This distinctive dark variety of naked barley, introduced to the UK by the British Quinoa Company, has a high level of anti-oxidant anthocyanins, giving it a rich purple-black colour.

These beautiful purple-black whole barley grains have a sweet nutty flavour and hold their colour when cooked. Cook as a side dish, add to soups and stews, or use in salads. Black barley is also good for home milling and baking.

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

Grown in Lincolnshire by Mike Neaverson.

Kibbled Naked Barley

Hodmedod's British Pulses & Grains

£1.99

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 whole grain intact and ready to cook or mill. 

The kibbled grains can be cooked and added to salads or served as a side dish, or milled to a finer flour at home (we recommend using a table-top Mockmill) for flavoursome and nutritious flour.