Grists for Milling

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.

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.

Malted Wheat Flakes, Organic

Hodmedod's British Pulses & Grains

£2.39

UK grown and milled, Malted Wheat Flakes add a delicious nutty, sweet flavour to recipes, especially bread. 

Used in bread, malted wheat flakes add a rusticity to a loaf and an extra malty flavour. Full of insoluble fibre, they are a nutritious grain that adds texture and flavour.  

Rye Flakes, Organic

Hodmedod's British Pulses & Grains

£1.89

Rye Flakes are a delicious and robust cereal, with a distinctive greenish hue and deep flavour. Our organic flakes are produced from rye grain grown at Wimpole Hall Farm in Cambridgeshire. 

Rye Flakes make a great basis for breads, crackers, porridge and muesli. Cook them up with all manner of main meals as a pasta or rice substitute, or blend into your favourite snack bars, energy balls and other treats. 

Jumbo Oats, Organic

Hodmedod's British Pulses & Grains

£1.89

Jumbo Oats are a kitchen staple and make for a versatile ingredient. They have a coarse texture, making them an ideal components in crumble topping, muesli and flapjack.

Grown and milled in Britain, these flakes are ideal to make a thick, wholesome and hearty porridge, or combined in a muesli mix  

Our jumbo oats 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.

Rolled Oats, Organic

Hodmedod's British Pulses & Grains

£1.89

Rolled Oats are a kitchen staple and make for a versatile ingredient. These classic oats have been rolled flat and steel cut to make a fine flake that is delicious, with no added salt or sugar. 

Grown and milled in Britain, these flakes are ideal to be used in both sweet and savoury recipes, including overnight oats, flapjacks, veggie burgers, and dumplings.

Our rolled oats 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 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).

Fava Bean Chips - extra value

Hodmedod's British Pulses & Grains

£2.49 £3.78

Fava Bean Chips cook just like Split Fava Beans, only a little faster as they're smaller pieces of bean. They cost less (cheap as chips?) than the larger Split Fava Beans but are just as tasty, versatile and easy to cook.

Use our Fava Bean Chips to make dal, falafel or hummus - or add a handful or more to soups, stews or curries. The beans get softer and softer the longer they're cooked.

Roasted Fava Beans - Unsalted

Hodmedod's British Pulses & Grains

£2.99

We've roasted British-grown fava beans in rapeseed oil to create this alternative to nuts. Enjoy them plain or season to taste - they're delicious as a savoury snack but also great sweet. Try them with honey or use in recipes in place of plain nuts. Our roasted beans are full of protein and fibre, and have less than 1/3 the fat of roasted nuts.

Also available as part of our Roasted Pulses Selection.

What are fava beans? Find out here...

Split Yellow Peas

Hodmedod's British Pulses & Grains

£1.49 £1.69

Split Yellow Peas are one of the most used pulses in British cooking, with a satisfying flavour and smooth texture, they add body and depth to soups, stews, dhals and dips.

Split Green Peas, Organic

Hodmedod's British Pulses & Grains

£1.99

Split Green Peas provide a rich colour and flavour to warming and hearty soups or dips.

Naked Barley Flakes

Hodmedod's British Pulses & Grains

£2.39

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.

Perfect for porridge and muesli, fantastic in bread, crumbles, granola and flapjacks, or even with leeks.

Our Naked Barley Flakes were highly commended in the Great British Food Awards where Michel Roux Jr. of Le Gavroche perfectly summed up their delicious versatility in his judging notes:

“The flakes look great and have a wonderful aroma of nutty goodness, which hits you as soon as you open the packet. It’s divine when cooked as a porridge, savoury or sweet, or even mixed into bread and crumbles. So much more than a breakfast cereal!”

YQ Wheat Flakes, Organic

Hodmedod's British Pulses & Grains

Sorry, not available right now £2.40

These revolutionary wheat flakes are made from the YQ (Yield and Quality) wheat population 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.

Perfect for porridge and muesli, fantastic in bread, crumbles, granola and flapjacks, or even with leeks.

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.

Split Flamingo Peas

Hodmedod's British Pulses & Grains

£1.99

These amazing pink Flamingo Peas are a new variety, named by you.

These split peas have the intensely orange-pink cotyledon, that shows as a subtle through the translucent white skin of the whole Flamingo peas.

Split pink peas make superb hummus and can be substituted in recipes for other split peas or chana dal. We look forward to hearing how you've cooked them!

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, 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.

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.

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.

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.

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.

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.

Black Barley Flakes

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, introduced to the UK by the British Quinoa Company, has a high level of anti-oxidant anthocyanins, giving it a rich purple-black colour and sweet nutty flavour.

Rich and malty black barley flakes are a delicious addition to muesli or granola. They’re also great toasted and sprinkled on salads, for baking, or to thicken and add flavour to soups and stews.

Black Barley grown in Lincolnshire by Mike Neaverson.

Red Wheat Flakes - SHORT DATE 30% OFF

Hodmedod's British Pulses & Grains

Sorry, not available right now £2.09

**Please note, our Red Wheat Flakes have a best before date of 23 December 2023**

There’s more to wheat than flour and bread. Different varieties of this staple cereal have distinctive characteristics while flaked wheat makes a versatile ingredient in sweet and savoury dishes. This beautiful red variety, introduced to the UK by the British Quinoa Company, has a high level of anti-oxidant anthocyanins, a red-brown colour and light nutty flavour.

Light and nutty red wheat flakes are beautiful and delicious in muesli, granola or flapjacks. Try sprinkling toasted on salads, baking, or adding to soups & stews for flavour and texture.

Red Wheat grown in Shropshire by Edward Jones.

Toasted Spelt Flakes, Organic

Hodmedod's British Pulses & Grains

£2.49

Our delicious organic toasted spelt flakes are toasted for a rich nutty flavour and crunchy texture, making them ideal in muesli, breads, or as an alternative to rolled oats.

Spelt Flakes are a versatile ingredient: add them to breads (as a topping or in the dough, use in flapjacks and muesli, or as an alternative or combined with rolled or flaked oats.