Cereal Grains
Spelt, Organic Wholegrain
Hodmedod's British Pulses & Grains
£2.69
Cultivated for at least 5,000 years, spelt is a truly ancient grain. These whole grains have a delicious nutty flavour and are a great alternative to rice or barley in risotto, soups and casseroles.
Complete Product Details
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Add cooked, or if cooking time allows, dry grains to salads, stews and casseroles.
Cooking instructions
Rinse, bring to the boil then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.
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Ingredients
Spelt Wheat Grain (Gluten)
Allergy information
For allergens, see ingredients in bold
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Typical values Per 100g Energy 1457kJ (344kcal) Fat 1.7g of which saturates 0.2g Carbohydrate 60g of which sugars 0.7g Fibre 10g Protein 17g Salt 0.01g
Suitable for vegans and vegetarians
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Grown in Hertfordshire
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), ground into flour, or sprouted.
The grains 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).
Complete Product Details
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Add cooked emmer - or if cooking time allows, dry grains - to stews and casseroles.
Add cooked or toasted grains to salads.
Mill uncooked emmer grains to produce a tasty and versatile flour.
Cooking instructions
Rinse, bring to the boil then simmer until tender (about 25 to 30 minutes). Speed up cooking by pre-soaking for a few hours.
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Ingredients
Emmer Grain (Gluten)
Allergy information
For allergens, see ingredients in bold
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Typical values Per 100g, raw whole grains Energy 1,430kJ (341kcal) Fat 2.1g of which saturates 0.1g Carbohydrate 63.3g of which sugars 3.3g Fibre 10.6g Protein 10.8g Salt <0.01g -
Suitable for vegans and vegetarians
Grown in Lincolnshire by Jeremy Dickin
Naked Barley, Organic Wholegrain
Hodmedod's British Pulses & Grains
£1.89 £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.
Complete Product Details
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Add cooked naked barley - or if cooking time allows, dry grains - to soups, stews and casseroles.
Add cooked or toasted grains to salads.
Mill uncooked naked barley grains to produce a tasty and versatile flour.
Cooking instructions
Rinse, bring to the boil then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.
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Ingredients
Barley Grain (Gluten)
Allergy information
For allergens, see ingredients in bold
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Typical values Per 100g, raw whole grains Energy 1613kJ (386kcal) Fat 2.0g of which saturates 0.4g Carbohydrate 67.9g of which sugars 1.5g Fibre 10.0g Protein 9.1g Salt <0.01g -
Suitable for vegans and vegetarians
Wheatberries, Organic Wholegrain
Hodmedod's British Pulses & Grains
£1.49 £2.69
Wheat is one of the most common foods but wheatberries - the whole wheat grains - are surprisingly rarely used. But 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 cooked and eaten whole, or milled at home (we recommend using a Mockmill) for flavoursome and nutritious flour.
Complete Product Details
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Add cooked wheatberries - or if cooking time allows, dry grains - to soups, stews and casseroles.
Use cooked or toasted grains as the basis for or tasty addition to salads.
Mill uncooked grains to produce a tasty and versatile flour.
Cooking instructions
Rinse, bring to the boil then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.
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Ingredients
Wheat Grain (Gluten)
Allergy information
For allergens, see ingredients in bold
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Typical values Per 100g, raw whole grains Energy 1331kJ (318kcal) Fat 2.1g of which saturates 0.3g Carbohydrate 64.8g of which sugars 2.1g Fibre 9.6g Protein 10.5g Salt <0.01g -
Suitable for vegans and vegetarians
Rye, Organic Wholegrain
Hodmedod's British Pulses & Grains
£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.
Complete Product Details
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Add cooked rye - or if cooking time allows, dry grains - to stews and casseroles. Add cooked grains to salads.
Cooking instructions
Rinse, bring to the boil then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.
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Ingredients
Rye Grain (Gluten)
Allergy information
For allergens, see ingredients in bold
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Typical values Per 100g Energy 1,351kJ (318kcal) Fat 2.1g of which saturates 0.3g Carbohydrate 65.8g of which sugars 2.1g Fibre 9.6g Protein 8.0g Salt 0.01g -
Suitable for vegans and vegetarians
Mockmill 100
£220.00
Mill your own fresh flour from grains, pulses and more with the amazing Mockmill 100.
| Special Offer! We include a free £20 Hodmedod voucher with every Mockmill order - perfect for stocking up on grains for milling. |
The compact but powerful Mockmill is the perfect domestic stone mill, capable of producing up to 100g of the finest fresh flour per minute. Adjustable to produce anything from very fine to coarse flour, the Mock Mill is strong and sturdy enough to mill grains, spices, split and whole pulses.
Produce your own flour as and when you need it to enjoy the full flavour of the freshest milled flour possible for optimum flavour and nutrition.
We recommend Christine McFadden's book Flour: A Comprehensive Guide for information and recipes on dozens of flours, from the everyday to the little known.
| Mockmills are dispatched direct from the manufacturers in Germany. UK delivery typically takes 5 to 7 working days. |
Naked Oats, Organic Wholegrain
Hodmedod's British Pulses & Grains
Sorry, not available right now
These oat groats are 'naked' because the hull naturally falls away from the grain without threshing. Cooked whole they're great in pilafs, salads, stews and wholegrain porridge - or crush/mill them for baking. Our oats are grown at Hammonds End Farm in Hertfordshire.
Sorry! All of our Organic Naked Oats have now gone. Please check in later this year when we hope to have our 2018 harvest in.
Complete Product Details
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Add cooked, or if cooking time allows, dry grains to salads, stews and casseroles.
Cooking instructions
Rinse, bring to the boil then simmer until tender (about 45-50 minutes). Speed up cooking by pre-soaking for a few hours.
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Ingredients
Organic Oat Grains
Allergy information
Packed on premises that handles products containing gluten
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Typical values Per 100g Energy 1457kJ (344kcal) Fat 1.7g of which saturates 0.2g Carbohydrate 60g of which sugars 0.7g Fibre 10g Protein 17g Salt 0.01g
Suitable for vegans and vegetarians. Naked oats contain lots of beneficial oils. For this reason they're best kept in an airtight container in the fridge or freezer.
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Grown in Hertfordshire