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Beremeal ingredients: Beremeal
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This is an historic barley flour from the Orkney Islands, featured on the Slow Food U.K list. Birsay, where the grain is milled, is a wild and lovely area in the north west corner of Mainland Orkney. The flour is really superb. Beremeal is an ancient barley and it has a really good robust barley flavour. High quality barley flour isn't that easy to find at a reasonable price, so if you want to use it you need to really notice it. Birsay beremeal gives the quality and the flavour.
Great added added to bread, substituting about 10 - 20% of the flour for beremeal. Results in a lovely moist, faintly nutty, tasty loaf.
If you were selling it in Barony Mill's own paper bags (as pictured) which last for years (a little goes a long way) that would be ace. But unfortunately the fragile celophane packs you use either burst in transit or when you try to open them and about 30% of the flour I've bought is now in my hoover