Hodmedod's British Pulses & Grains
Sorry, not available right now £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 2017 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!”
Collections: Available now, Flaked & Puffed Grain, Grists for Milling, Hodmedod & Guest Products, Hodmedod's Pulses and Grains, Home Milling, Organic
Category: Available, Flakes, Grist, Naked Barley, Organic
Leeks with Naked Barley Flakes
Quinoa and Barley Energy Bars
Naked Barley Crispbreads “Knäckebröd”
Browse all our recipes for naked barley flakes
Naked Barley Flakes have a nutty, malty flavour and are great in granola, flapjacks and crumbles.
Soak 1 part naked barley flakes overnight in 3 parts water, milk or your prefered dairy alternative. Use in museli or cook for porridge.
Naked Barley Flakes
For allergens, including cereals containing gluten, see ingredients in bold
Typical values | Per 100g |
Energy | 1314kJ (312kcal) |
Fat | 2.7g |
of which saturates | 1.4g |
Carbohydrate | 48.2g |
of which sugars | 0.7g |
Fibre | 20.2g |
Protein | 13.7g |
Salt | 0.006g |
£29.99 £35.99
14 grains, seeds, pulses and flowers reflecting the diversity of crop and wild plants one might find in and by a field. |
Created by Vanessa Kimbell of the Sourdough School and blended here at the Bean Store from grains and seeds grown by UK farmers, this botanical base mix is designed for home milling and use in sweet and savoury sourdough baking.
Botanical Blend No2 is the first of several blends we plan to offer, all are the culmination of years of research by Vanessa into the workings of the gut microbiome, the process of wild yeast fermentation and the art of baking for flavour and nutrition. They reflect the diversity we need to see in fields and in our diets.
Any home baker can mill and add the blend to their bakes, bringing extra fragrance, flavour and nutrition. However, the blend is best used in conjunction with The Sourdough School: Sweet Baking which can be bought separately (with a £5 Hodmedod voucher) or with the blend (without a Hodmedod voucher, but with a £6 discount).
This mix has been created for home milling and baking, every box of Botanical Blend No2 - Meadow comes with a printed information sheet from the Sourdough School. You can download the information sheet here.
Spelt, Einkorn, Emmer, Rye, Barley, Naked Oats, Poppy Seeds, Buckwheat, Linseed, Peas, Nettle, Cornflower, Rose Petal, Mallow Flower
For allergens, including cereals containing gluten, see ingredients in bold.
Typical values | Per 100g |
Energy | 1,455kJ (339kcal) |
Fat | 3.6g |
of which saturates | 0.5g |
Carbohydrate | 40.1g |
of which sugars | 1.2g |
Fibre | 11.2g |
Protein | 15.4g |
Salt | <0.02g |
Suitable for vegans and vegetarians
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 cooked and eaten whole, or milled at home (we recommend using a Mockmill) for flavoursome and nutritious flour.
Our current batch of wheat is from a crop of Paragon 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.
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.
Rinse, bring to the boil then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.
Wheat Grain (Gluten)
For allergens, see ingredients in bold
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
Hodmedod's British Pulses & Grains
Sorry, not available right now £17.95
Our Milller's Box contains a selection of grains and other seeds for home milling - perfect grists for your Mockmill or other domestic mill. From...
View full product detailsHodmedod'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.
Add cooked rye - or if cooking time allows, dry grains - to stews and casseroles. Add cooked grains to salads.
Rinse, bring to the boil then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.
Rye Grain (Gluten)
For allergens, see ingredients in bold
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
Spill the beans!
Please get in touch by emailing hello@hodmedods.co.uk or calling 01986 467567
Our trading address is Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK
Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.