Naked Barley Flour, Organic

£2.79

Wholemeal naked barley flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from barley grown at Wimpole Hall in Cambridgeshire.

Naked barleys are varieties of barley, Hordeum vulgare, that naturally shed their inedible husks so that the whole grain can be milled or eaten without losing any of the flavour or nutrition.

Wholegrain Naked Barley Flour is nutritious, versatile and flavoursome, faintly earthy with a delicate sweet aftertaste.

Collections: Flours – Cereal, Pulse & Pseudocereal, Hodmedod & Guest Products, Hodmedod's Pulses and Grains, Stoneground Cereal Flour

Category: Cereal Flour, Naked Barley, Naked Barley Flour

Recipes for Naked Barley Flour

Try substituting naked barley flour for wheat flour in any recipe not requiring the elasticity of high gluten dough.

Naked Barley Flour has a slightly sweet and malty flavour.

Cooking instructions

Use alone, or mix with other flours to make flat breads, crispbreads, pancakes, waffles, cakes, pastries and biscuits.
Ingredients

Naked Barley (gluten)

Allergy information

For allergens see ingredients in bold.
Typical values Per 100g

Energy 1,613kJ (386kcal)

Fat 2.0g

of which saturates 0.4g

Carbohydrate 67.9g

of which sugars 1.5g

Fibre 10.0g

Protein 9.1g

Salt Trace
- Suitable for vegans and vegetarians
- No artificial ingredients
- GM free
- Recyclable paper packaging

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Emmer Flour, Stoneground Wholemeal

Hodmedod's British Pulses & Grains

£2.99

Wholemeal emmer flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from emer grown by Jeremy Dickin at Oak Farm in Lincolnshire.

Atle is a high quality spring-sown bread-making wheat variety, first grown in Sweden in 1936 and popular in Britain in the 1950s and early 1960s.

Stoneground and wholemeal it retains its full nutrients and flavour and is suitable for yeasted and sourdough breads, pastry and cakes.

Our current batch of Emmer is 18.3% protein with a Hagberg falling number of 291.

Domesticated in the Fertile Crescent (probably present day Turkey or Syria) from a wild wheat at least 10,000 years ago, Emmer has a genuine claim to being an ancient grain. Along with Einkorn it was a staple in the Bronze and Iron Age, but over millennia and as new varieties were selected by farmers, it became confined to isolated often mountainous regions of Asia and Europe.

Emmer fell out of favour because, like its ancient cousins Spelt and Einkorn, it doesn't thresh easily and so after harvest an extra process is required to remove the grain from the ear. The Italians continued to prize it for its flavour and use as a wholegrain for farro, and more recently it's been discovered by a wider audience - by farmers because it fits well into low-input systems and by home cooks and bakers because of its nutty flavour, nutritional profile and gluten profile - which many who struggle with modern wheats find more digestible.

Complete Product Details

Cooking
Ingredients
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Perfect for bread making and baking.
Ingredients

Emmer Flour

Allergy information

For allergens, including cereals containing gluten, see ingredients in bold.

The nutritional figures below are for generic wholemeal flour. Our current batch of Emmer has been analysed as:

Protein: 18.3%
Hagberg falling number: 291

Typical values (generic wholemeal flour)	Per 100g
Energy	1409kJ (337kcal)
Fat	2.3g
of which saturates	0.6g
Carbohydrate	59.4g
of which sugars	2.7g
Fibre	9.5g
Protein	12.4g
Salt	0.01g