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Our kibbled naked barley is from a superb crop of the Oak Ruby variety, bred by Edward Dickin and grown by his father Jeremy Dickin at Oak Farm in Lincolnshire. Kibbling breaks up the grain so it cooks more quickly to a lighter, fluffier finish. |
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.
Add to soups, stews and casseroles to thicken and add texture.
Add cooked naked barley to salads or serve as a side dish.
Mill uncooked kibbled naked barley to produce a tasty and versatile flour.
Place in a pan, cover with an equal measure of cold water, bring to the boil, reduce the heat and simmer for 15 to 20 minutes or until tender. Fork through for a fluffy texture, add to salads or serve as a side dish.
Or add to soups and stews and simmer for at least 15 minutes.
Barley Grain (Gluten)
For allergens, see ingredients in bold
| Typical values | Per 100g, raw whole grains |
| Energy | 1314kJ (312kcal) |
| Fat | 2.7g |
| of which saturates | 1.4g |
| Carbohydrate | 48.2g |
| of which sugars | 0.7g |
| Fibre | 20g |
| Protein | 13.7g |
| Salt | <0.01g |
Suitable for vegans and vegetarians
