Grains

Spring Wheat, Organic Wholegrain

Hodmedod's British Pulses & Grains

Sorry, not available right now £1.49

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.

Our current batch of wheat is from a crop of Mulika variety, a spring wheat variety well suited for bread-making, being relatively hard / high in protein. It works best with a long fermentation for sourdough baking.

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.

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.

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.

British Red and White Quinoa

Hodmedod's British Pulses & Grains

£3.99

A blend of Somerset red quinoa and Essex white quinoa. Like our red and white Wholegrain Quinoa our blended Red and White Quinoa is easy to cook and great in soups and stews or for baking. But its contrasting colours really comes into their own in salads and side dishes.

Hodmedod's red and white quinoa is grown by Emily Addicott Sauvao in Somerset (red) and Peter Fairs in Essex (white).

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.

Milling Wheat, New Harvester, Wholegrain

Hodmedod's British Pulses & Grains

Sorry, not available right now £2.99

New Harvester is a late 19th century variety of wheat, probably one of the first improved selections for bread wheat.

Our New Harvester is grown at Hulver Farm in Suffolk by Paul Watkin and his son Tobias. As their main interest is in thatching straw (this wheat grows well over a meter tall), with the grain a by-product, the wheat is cut with a reaper-binder rather than a combine harvester (which would also thresh the grain out) so as not to damage the straw. The binder ties the cut wheat into sheaves which are then stacked or 'shocked' into stooks in the field to dry.

Once dry, Paul and Tobias use an early 20th century Ransome's threshing machine, powered by a traction engine, to gently separate the grain from the straw - see it in action!

This crop of New Harvester was threshed at Brampton Plough Day, which is held just over the road from our Bean Store.

Wakelyns YQ Wheat, Organic Wholegrain

Hodmedod's British Pulses & Grains

Sorry, not available right now £1.89

Whole organic wheat grain from the revolutionary YQ population, grown at Wakelyns, the population's original home.

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.

Pioneering Suffolk research farm Wakelyns was established in 1994 by our friend and mentor the late professor Martin Wolfe to test and develop agroforesty approaches that integrate annual crops (like lentils and cereals) with trees and other perennial plants.

Martin aimed to increase diversity in fields and between fields, an approach that increases overall yields and ensures the farm is better able to cope with climatic variability, pest and disease pressures and is less dependent on inputs, like fertiliser, from outside the farm. Read more about Wakelyns...

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.

British Black Quinoa

Hodmedod's British Pulses & Grains

£4.99

Try some of the UK's first crop of black quinoa. With a complex flavour and deep black colour it makes a great contrast to white and red quinoa, either alone or mixed together. 

Like our white Wholegrain Quinoa it's easy to cook and perfect for salads, as a side dish, in soups and stews, or for baking.

Hodmedod's red quinoa is grown in the West Midlands.

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, and is well 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.

Black Barley, Wholegrain

Hodmedod's British Pulses & Grains

Sorry, not available right now £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.

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.

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.

Black Wheat Grain, Organic

Hodmedod's British Pulses & Grains

£1.49

The grains can be soaked, cooked and eaten whole, and is well suited for milling at home (we recommend using a Mockmill) a makes a flavoursome flour.