Fermented wholegrain naked barley has a rich malty umami flavour. These whole succulent grains make a delicious addition to bread, risotto, stews, salads and more.
Ingredients: Barley, water, wheat flour, salt, cultures*
*Lactobacillus delbrueckii, Aspergillus sojae, Zygosaccharomyces rouxii
Nick Saltmarsh, Josiah Meldrum and William Hudson founded Hodmedod in Norwich in 2012, following a research project called Great British Beans. They now supply beans, pulses and grains from farms in East Anglia and across the UK.