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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.
Add cooked wheatberries - 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
Collections: All Hodmedod & Guest Products , Cereal Grains from British Farms , Grains & Seeds , Grists for Milling , Hodmedod's Pulses, Grains, Seeds, Flakes, Flour, Ferment & more , Home Milling , Pulses, Grains & Seeds from British & French Farms
Category: Cereal Grain , Grist , Wholegrain Cereal
Type: Cereal Grain
Get in touch at hello@hodmedods.co.uk or 01986 467567
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Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.
These are the most aromatic coriander seeds I’ve ever come across. I bash them in a pestle and mortar for cooking. Wonderful product.
Great beans and grains. Love the packaging. Highly recommended
Great taste, nutritious, versatile. I love its squiggly shape and the way it takes on whatever vege, sauce etc I cook to go with it or simply served with oil, black pepper, parmesan
Delicious
I love them. Have had them several times before, and I’m happy to eat them knowing where they have been grown, unlike the ones in the supermarkets and food shops, which come from outside the UK.