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.
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 35 - 45 minutes). Speed up cooking by pre-soaking for a few hours.
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Ingredients
Oat Grains
Allergy information
For allergens, including cereals containing gluten, or risk of gluten contamination, see ingredients in bold
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Typical values Per 100g Energy 1503kJ (359kcal) Fat 8g of which saturates 1.2g Carbohydrate 57g of which sugars 0.7g Fibre 11g Protein 14g 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 the UK
Customer Reviews
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Naked Barley, Wholegrain
Hodmedod's British Pulses & Grains
£1.99 £2.69
| Naked barley is back! Our new batch of wholegrain 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. |
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.
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 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
Pearled Naked Barley
Hodmedod's British Pulses & Grains
£2.19 £2.69
| Naked barley is back - and now it's pearled too! Our new batch of 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. For the first time we've had some pearled so it's quicker and easier to cook. |
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.
Complete Product Details
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Add cooked pearled 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
Place the barley in a pan, cover with plenty of cold water, bring to the boil and cook for 20 to 30 minutes or until tender. Drain and serve or add to soups or stews.
Or substitute for Arborio rice for a variation on risotto.
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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 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
Flanders Wheat, Wholegrain
Hodmedod's British Pulses & Grains
£1.69
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Whole wheat grains for cooking whole or to use as a grist for home milling. (Looking for Flanders Wheat Flour instead?) Once popular with millers and bakers, Flanders is quite unlike any other British wheat, being soft but with good bread making qualities. |
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.
Complete Product Details
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To cook as a whole grain: 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
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
- The nutritional figures below are for generic wholegrain wheat.
Typical values
(raw whole grains)Per 100g 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
- Naturally high fibre and low fat
- No artificial ingredients
- GM free
Maris Widgeon Wheat, Organic Wholegrain
Hodmedod's British Pulses & Grains
£1.79
| Whole wheat grains for cooking whole or to use as a grist for home milling, grown at The Fold in Worcestershire. (Looking for Maris Widgeon Wheat Flour instead?) |
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.
Complete Product Details
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To cook as a whole grain: 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
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
- The nutritional figures below are for generic wholegrain wheat.
Typical values
(raw whole grains)Per 100g 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
- Naturally high fibre and low fat
- No artificial ingredients
- GM free