Wheat Grain, Mulika, Organic Wholegrain

Hodmedod's British Pulses & Grains

Wheat is one of the most common foods but whole wheat grains - sometimes known as wheatberries - are surprisingly rarely used. They're a versatile, tasty and nutritious ingredient that brings the full flavour of wheat, whether used whole or freshly milled.

The grains can be cooked and eaten whole, or milled at home (we recommend using a Mockmill) for flavoursome and nutritious flour.

Our current batch of wheat is from a crop of Mulika variety, a spring wheat variety well suited for bread-making, being relatively hard / high in protein. It works best with a long fermentation for sourdough baking.

Complete Product Details

  • Add cooked wheatberries - or if cooking time allows, dry grains - to soups, stews and casseroles.

    Use cooked or toasted grains as the basis for or tasty addition to salads.

    Mill uncooked 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. 

  • Ingredients

    Wheat Grain (Gluten)

    Allergy information

    For allergens, see ingredients in bold

  • Typical values Per 100g, raw whole grains
    Energy 1331kJ (318kcal)
    Fat 2.1g
    of which saturates 0.3g
    Carbohydrate 64.8g
    of which sugars 2.1g
    Fibre 9.6g
    Protein 10.5g
    Salt <0.01g
  • Suitable for vegans and vegetarians



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