Naked Barley Flour, Organic
Hodmedod's British Pulses & Grains
£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.
Recipes for Naked Barley Flour
Try substituting naked barley flour for wheat flour in any recipe not requiring the elasticity of high gluten dough.
Complete Product Details
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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.
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Ingredients
Naked Barley (gluten)
Allergy information
For allergens see ingredients in bold.
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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
Customer Reviews
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Wheat Flour, Stoneground Wholemeal, Organic
Hodmedod's British Pulses & Grains
£2.49
Organic wholemeal wheat flour, milled in small batches on our New American Stone Mill, from Mulika variety wheat grown in Wiltshire.
This strong wholemeal flour is perfect for baking bread, with a wonderful flavour and 13.9% protein for a good rise.
Stone-milled by us from wheat grown in Wiltshire.
Complete Product Details
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Perfect for bread making and baking.
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Ingredients
Wheat Flour
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
Worsborough Mill also handles peanuts, nuts, soya, milk and sesame. -
Typical values 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 13.9g Salt 0.01g -
- Suitable for vegans and vegetarians
- Naturally high fibre and low fat
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Emmer Flour, Stoneground Wholemeal
Hodmedod's British Pulses & Grains
Sorry, not available right now
| 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
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Perfect for bread making and baking.
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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 -
- Suitable for vegans and vegetarians
- Naturally high fibre and low fat
- No artificial ingredients
- GM free
- Recyclable paper packaging
Miller's Choice Wheat Flour, Stoneground Wholemeal, Organic
Hodmedod's British Pulses & Grains
£2.99
Organic wheat flour milled from the Miller's Choice population, milled on our New American Stone Mill and grown in Suffolk by John and Alice Pawsey.
Created by Andrew Forbes of Brockwell Bake by selecting for the long, lax ear of Red Lammas, the King of English milling wheats up to the mid 19th century, from John Letts’ heritage population.
Perfect for baking bread and with a wonderful flavour, this particular harvest of Miller's Choice has a protein content of 12.42 and the falling number of 360.
Stone-milled by us from wheat grown in Suffolk.
Complete Product Details
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Perfect for bread making and baking.
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Ingredients
Wheat Flour
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
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Typical values 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 13.9g Salt 0.01g -
- Suitable for vegans and vegetarians
- Naturally high fibre and low fat
- No artificial ingredients
- GM free
- Recyclable paper packaging
Spelt Flour, Stoneground Wholemeal, Organic
Hodmedod's British Pulses & Grains
Sorry, not available right now
Grown for at least 7,000 years, and thought to be a gift from the goddess Demeter by the ancient Greeks, Spelt was a key part...
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