Lammas Fayre barley flour (Hordeum sativum) is milled from a blend of heritage varieties grown organically in Buckinghamshire.
This evolving ‘land race’ contains ancient six-row ‘bere’ barley from Orkney and many heritage lines from Scandinavia and UK. The grain is stoneground and sieved to create a light, nutritious flour that has been used to make flat breads for millennia. Roman gladiators ate barley bread for strength and endurance. Barley bread was also a staple of the Vikings who raided and settled the coast of Britain and Scotland in the 9th-11th cent.
Usage: flours from ancient rather than modern varieties of grain can be more challenging to the baker since they tend to have lower protein levels. Barley flour is low in gluten but is ideal for traditional griddle cakes (‘bannock’). It also adds flavour and texture to bread when mixed with other flours, and can be used to thicken sauces and stews.
About Lammas Fayre Flours: Lammas Fayre is a very small-scale artisan operation and consequently the stock and re-stocking can be a little variable. Our advice is simple - if you see it in stock then place your order: many lines are only available in very limited quantities.
Allergy Advice: for allergens (including cereals) containing gluten, see ingredients in bold
Ingredients: barley flour; less than 5% einkorn and wheat flour
Bread Machine Advice: This flour is not suitable for use on its own in bread machines, it will require mixing with gluten-enriched flour depending on the programme used.
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