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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.
Add cooked emmer - or if cooking time allows, dry grains - to stews and casseroles.
Add cooked or toasted grains to salads.
Mill uncooked emmer grains to produce a tasty and versatile flour.
Rinse, bring to the boil then simmer until tender (about 25 to 30 minutes). Speed up cooking by pre-soaking for a few hours.
Emmer Grain (Gluten)
For allergens, see ingredients in bold
Typical values | Per 100g, raw whole grains |
Energy | 1,430kJ (341kcal) |
Fat | 2.1g |
of which saturates | 0.1g |
Carbohydrate | 63.3g |
of which sugars | 3.3g |
Fibre | 10.6g |
Protein | 10.8g |
Salt | <0.01g |
Suitable for vegans and vegetarians
Grown in Lincolnshire by Jeremy Dickin
Collections: Cereal Grains , Grains , Grains & Seeds , Grists for Milling , Hodmedod & Guest Products , Hodmedod's Pulses and Grains , Home Milling , Not Mockmills , Pulses, Grains & Seeds from British Farms
Category: Available , Cereal Grain , Grist , Wholegrain Cereal
Type: Cereal Grain
I do have difficulty getting hold some grains in United Kingdom I glad you don’t use plastic bags like a lot of companies do they say that it is recycling but the council still won’t take them because they can’t read
It's nice and fresh perfect for what I need
Looks good, I’ve not tried it yet.
Good products and good service
Very quick delivery of correct items
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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.
I have been baking sourdough for many years using various starters including making my own. This is the best I have ever used as recommended by Henrietta Inman. Along with YQ flour this makes wonderful 100% wholewheat bread.
For my breakfast I generally have Kefir soaked with oats. Bought black Barley recently and started adding a spoon of it to the mix. It has added a new depth to the flavour and hugely elevated the pleasure of that meal. Please grow more of it.
My first loaf using Hope Farm YQ wholemeal together with Crow Hill Farm Rye starter/leaven, I found the taste exceptional with a lovely moist crumb, no big holes but plenty of acceptable ones. I baked it with a reasonable amount of steam in the oven. This flour is not cheap but for me the quality well justifies the cost.
I enjoy these with soya milk and berries as a porridge
Great taste from the mix of grains - jumbo & rolled oats; malted wheat, rye & barley flakes to which I add Hodmedod's linseed & pumpkin seeds; and some whole almonds. Tasty