Grist Bundle
Hodmedod's British Pulses & Grains
£44.99
|
Buy our bundle of Abra Berens' amazing book about cooking beans, peas, wholegrain cereals and more along with some of our superb British-grown pulses and grains, plus a free £5 voucher to boot. |
Contents
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Grist by Abra Berens
- Olive Green Lentils, 500g
- Chickpeas, 500g
- Split Flamingo Peas, 500g
- Naked Barley, Wholegrain, 500g
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Naked Oats, Wholegrain, 500g
- Flanders Wheat, Wholegrain, 500g
- Spelt, Wholegrain, 500g
- Jumbo Oats, 500g
- £5 Hodmedod voucher
Please note: contents (not the book) may very occasionally differ according to availability (any substitute items will be of equivalent or greater value)
Customer Reviews
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Fermented Wholegrain Naked Barley
Hodmedod's British Pulses & Grains
£3.49
| Our new batch of naked barley is now being fermented. The ferment will be ready and available to order in early September. |
Fermented wholegrain naked barley, tasty and succulent grains of rich malty umami flavour.
These whole fermented barley grains are packed with deep flavour and make a delicious addition to bread, risotto, stews, salads and more.
View full product details
Naked Barley, Wholegrain
Hodmedod's British Pulses & Grains
£1.99 £2.69
| Naked barley is back! Our new batch of wholegrain naked barley is from a superb crop of the Oak Ruby variety, bred by Edward Dickin and grown by his father Jeremy Dickin at Oak Farm in Lincolnshire. |
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.
Complete Product Details
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Add cooked naked barley - or if cooking time allows, dry grains - to soups, stews and casseroles.
Add cooked or toasted grains to salads.
Mill uncooked naked barley grains to produce a tasty and versatile flour.
Cooking instructions
Rinse, bring to the boil then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.
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Ingredients
Barley Grain (Gluten)
Allergy information
For allergens, see ingredients in bold
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Typical values Per 100g, raw whole grains Energy 1314kJ (312kcal) Fat 2.7g of which saturates 1.4g Carbohydrate 48.2g of which sugars 0.7g Fibre 20g Protein 13.7g Salt <0.01g -
Suitable for vegans and vegetarians
Pearled Naked Barley
Hodmedod's British Pulses & Grains
£2.19 £2.69
| Naked barley is back - and now it's pearled too! Our new batch of naked barley is from a superb crop of the Oak Ruby variety, bred by Edward Dickin and grown by his father Jeremy Dickin at Oak Farm in Lincolnshire. For the first time we've had some pearled so it's quicker and easier to cook. |
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. Pearling removes some of the inner hull so the grain cooks more readily.
The grains can be cooked and eaten whole, or milled at home (we recommend using a table-top Mockmill) for flavoursome and nutritious flour.
Complete Product Details
-
Add cooked pearled naked barley - or if cooking time allows, dry grains - to soups, stews and casseroles.
Add cooked or toasted grains to salads.
Mill uncooked naked barley grains to produce a tasty and versatile flour.
Cooking instructions
Place the barley in a pan, cover with plenty of cold water, bring to the boil and cook for 20 to 30 minutes or until tender. Drain and serve or add to soups or stews.
Or substitute for Arborio rice for a variation on risotto.
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Ingredients
Barley Grain (Gluten)
Allergy information
For allergens, see ingredients in bold
-
Typical values Per 100g, raw whole grains Energy 1314kJ (312kcal) Fat 2.7g of which saturates 1.4g Carbohydrate 48.2g of which sugars 0.7g Fibre 20g Protein 13.7g Salt <0.01g -
Suitable for vegans and vegetarians
Black Barley, Wholegrain
Hodmedod's British Pulses & Grains
Sorry, not available right now
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.
Complete Product Details
-
Add cooked black barley - or if cooking time allows, dry grains - to soups, stews and casseroles. Add cooked or toasted grains to salads.
Mill uncooked naked barley grains to produce a tasty and versatile flour.
Cooking instructions
Cook like brown rice for a wholegrain ingredient as a side dish or to use in salads, soups and stews. Rinse, bring to the boil then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.
Alternatively, break in a blender or mortar, soak overnight and use in baking. Mill for flour or sprout and use whole in baking..
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Ingredients
Black Barley (Gluten)
Allergy information
For allergens, see ingredients in bold
-
Typical values Per 100g, raw wholegrain barley Energy 1314kJ (312kcal) Fat 2.7g of which saturates 1.4g Carbohydrate 48.2g of which sugars 0.7g Fibre 20g Protein 13.7g Salt <0.01g -
Suitable for vegans and vegetarians