Black Barley Flakes
Hodmedod's British Pulses & Grains
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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.
Recipes for Barley Flakes
More Recipes
Quinoa and Barley Energy Bars
Naked Barley Crispbreads “Knäckebröd”
Browse all our recipes for naked barley flakes
Complete Product Details
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Black Barley Flakes have a nutty, malty flavour and are great in granola, flapjacks and crumbles.
Add raw or toasted to muesli, granola or salads. Try in place of oats for heartier porridge, flapjacks or biscuits. Add to dough for baking or use as a topping.
Cooking instructions
Soak 1 part naked barley flakes overnight in 3 parts water, milk or your preferred dairy alternative. Use in muesli or cook for porridge.
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Ingredients
Black Barley (Gluten) Flakes
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold
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Typical values Per 100g Energy 1307kJ (312kcal) Fat 4.2g of which saturates 0.8g Carbohydrate 39.4g of which sugars 2.3g Fibre 23.7g Protein 17.2g Salt 0.02g -
- Suitable for vegans and vegetarians
- No artificial ingredients
- GM free
Customer Reviews
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Key features
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Technical details
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There are several things to consider when you want to mill with the Mockmill.
Selecting the grain
Use only cleaned grains. Unclean grain main contain small stones that can damage the milling stones.
Only use dry grain for milling
Moist grain will lead to the buildup of a film on the milling mechanism. You can remove the film simply by milling dry grain on a course setting. If in doubt, press a kernel onto a hard surface with the back of a spoon: if it breaks with a lot crack, the grain is dry. Grain that is too damp for milling can be squashed flat and then looks like rolled oats. Rye should be stored for at least six months following harvesting before milling.
Spice milling
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Not suitable for nuts or oilseeds
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View full product details
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Produce your own flour as and when you need it to enjoy the full flavour of the freshest milled flour possible for optimum flavour and nutrition.
We recommend Christine McFadden's book Flour: A Comprehensive Guide for information and recipes on dozens of flours, from the everyday to the little known - add a Flour to your Mockmill order for just £15 extra and we'll throw in an extra £5 gift voucher.
Using the Mockmill LINO 100
Downloads
Get the Most our of Grains (pdf): excellent introduction to the Mock Mill, its inspiration, use and sample recipes
Mock Mill LINO 100 operating instructions (pdf): instructions for your Mock Mill LINO 100 (English)
Milling Table (pdf): table of suggested material for milling with suggested settings and notes
Complete Product Details
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Key features
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- Throughput of approximately 100g soft wheat / minute
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- Grinding mechanism consisting of corundum-ceramic grinding stones
- Casing made of Wood and HI-MACs© Natur Acrylstein™
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- 12-year warranty (private use) / 2-year warranty (commercial use)
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Technical details
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There are several things to consider when you want to mill with the Mockmill.
Selecting the grain
Use only cleaned grains. Unclean grain main contain small stones that can damage the milling stones.
Only use dry grain for milling
Moist grain will lead to the buildup of a film on the milling mechanism. You can remove the film simply by milling dry grain on a course setting. If in doubt, press a kernel onto a hard surface with the back of a spoon: if it breaks with a lot crack, the grain is dry. Grain that is too damp for milling can be squashed flat and then looks like rolled oats. Rye should be stored for at least six months following harvesting before milling.
Spice milling
The Mockmill easily handles dried spices and seasoning including pepper, coriander and some more. Please note that some spices, such as cinnamon may need to be broken into pieces small enough to feed into Mockmill. To flush the mill of the aroma of milled spices, simply mill a small amount of grain (such as wheat or rice) right away. Then use this ‘’flavored flour’’ to add aroma to your baking or sauces!
Not suitable for nuts or oilseeds
Be careful when milling nuts or oily food such as sesame, flax or poppy seeds. Even coffee beans contain a great deal of oil, which leaves a film on the grinding stones, rendering them incapable of processing the grain properly without thorough cleaning. Try milling a blend of grains and nuts or seeds.
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We recommend Christine McFadden's book Flour: A Comprehensive Guide for information and recipes on dozens of flours, from the everyday to the little known - add a Flour to your Mockmill order for just £15 extra and we'll throw in an extra £5 gift voucher.
Using the Mockmill Professional 200
Downloads
Get the Most our of Grains (pdf): excellent introduction to the Mock Mill, its inspiration, use and sample recipes
Mockmill Professional 200 operating instructions (pdf): instructions for your Mockmill Professional 200 (English)
Milling Table (pdf): table of suggested material for milling with suggested settings and notes
Complete Product Details
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Key features
- Easy to operate
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- Stepless adjustment of the settings from very fine to coarse
- Throughput of approximately 200g soft wheat / minute
- Gluten-free on delivery
- Sturdy industrial motor
- Milling mechanism consisting of corundum-ceramic milling stones (ø 90 mm)
- Casing made of Wood and HI-MACs© Natur Acrylstein™
- Made in Germany
- 12-year warranty (private use) / 2-year warranty (commercial use)
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Technical details
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There are several things to consider when you want to mill with the Mockmill.
Selecting the grain
Use only cleaned grains. Unclean grain main contain small stones that can damage the milling stones.
Only use dry grain for milling
Moist grain will lead to the buildup of a film on the milling mechanism. You can remove the film simply by milling dry grain on a course setting. If in doubt, press a kernel onto a hard surface with the back of a spoon: if it breaks with a lot crack, the grain is dry. Grain that is too damp for milling can be squashed flat and then looks like rolled oats. Rye should be stored for at least six months following harvesting before milling.
Spice milling
The Mockmill easily handles dried spices and seasoning including pepper, coriander and some more. Please note that some spices, such as cinnamon may need to be broken into pieces small enough to feed into Mockmill. To flush the mill of the aroma of milled spices, simply mill a small amount of grain (such as wheat or rice) right away. Then use this ‘’flavored flour’’ to add aroma to your baking or sauces!
Not suitable for nuts or oilseeds
Be careful when milling nuts or oily food such as sesame, flax or poppy seeds. Even coffee beans contain a great deal of oil, which leaves a film on the grinding stones, rendering them incapable of processing the grain properly without thorough cleaning. Try milling a blend of grains and nuts or seeds.