{"title":"Barley","description":null,"products":[{"product_id":"barley-pearled-biodynamic-20kg-1","title":"Pearled Barley Biodynamic 20kg","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis biodynamic pearled barley is grown by Stephen and Tania at Burrum Biodynamics in Marnoo, Victoria. Lightly polished rather than fully pearled, it retains more of the grain while remaining suitable for soups, stews and cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eAbout barley\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBarley is a cereal grain traditionally used in soups, stews and grain-based dishes. After harvest, barley has a tough outer hull which is removed to make it edible. From there, further processing determines how the grain behaves in cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis barley is lightly polished, closer to what is traditionally called pot barley. Only part of the outer bran layer has been removed, so the grain retains more structure than fully pearled barley. It takes slightly longer to cook and holds its shape well, making it suitable for slower cooking applications.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIn Australia, most barley sold for cooking is referred to as pearled barley. This product fits within that category in terms of use, but sits closer to a minimally processed form of the grain.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eAbout the grower\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis barley is grown by Stephen and Tania at Burrum Biodynamics in Marnoo, Victoria. They produce certified biodynamic grains using farming methods that focus on soil health, crop rotation and long-term system balance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBurrum Biodynamics grows a range of grains as well as lentils as part of its rotation. This approach supports soil structure and allows for a more resilient farming system.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYou can read more about Burrum Biodynamics \u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/our-producers\/burrum-biodynamics\" title=\"Link to the Burrum Biodynamics bio page on the Sovereign Foods website\" rel=\"noopener\" target=\"_blank\"\u003ehere.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhat makes this barley special?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCertified biodynamic barley\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eGrown in Marnoo, Victoria by Burrum Biodynamics\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eLightly polished (closer to pot barley)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRetains more of the grain than fully pearled barley\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eHolds structure well during cooking\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSingle-origin Australian grain\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eCulinary Use\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSoups and slow-cooked dishes\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStews and braises\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eGrain salads (longer cooking, firm texture)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAdded to broths for texture and body\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCooking as a grain base in place of rice\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilled into flour for a beautiful addition to your favourite loaf\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(48, 76, 69); text-decoration: underline;\"\u003e\u003cb\u003eFAQs\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eIs this barley organic?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. This barley is certified biodynamic and grown by Burrum Biodynamics in Victoria. If you are interested in learning more about different farming practice definitions, you can find our article, \u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/australian-farming-practices-terms-and-definitions\" title=\"link to the farming definitions page on the Sovereign Foods Website\" rel=\"noopener\" target=\"_blank\"\u003ehere.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eDoes barley contain gluten?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Barley contains a type of gluten called Hordein and is not suitable for people with coeliac disease. If you want to learn more about gluten, we have written an article that you can find \u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/the-gluten-story-understanding-this-fascinating-controversial-ingredient\" title=\"Link to the Sovereign Foods article about Gluten\" rel=\"noopener\" target=\"_blank\"\u003ehere.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eHow is this different from regular pearled barley?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis barley is more lightly processed. It retains more of the outer layer than typical pearled barley and therefore takes slightly longer to cook and has a firmer texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eHow should I store organic grains?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStore in a cool, dry place in a sealed container. For longer storage, refrigeration can help maintain freshness and reduce the risk of insect infestation. We have written an article about managing insects and pantry pests, that you can \u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/managing-pantry-pests\" title=\"Link to the Sovereign Foods Blog about pantry pests\" rel=\"noopener\" target=\"_blank\"\u003echeck out here\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003ePlease note: \u003c\/b\u003e\u003c\/span\u003ebecause the grower rotates their crops each year, so it is not uncommon to find other seeds mixed in with your grain (it shouldn't be too much). Mixed cropping ensures a healthy soil that allows the growers to reduce their dependance on synthetic fertilisers and pesticides.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003ePractice for conventional growers is to poison their paddocks before planting the new season crops to ensure old season crops don’t come through, being an organic crop this is thankfully not an option.\u003c\/p\u003e","brand":"Burrum Biodynamics","offers":[{"title":"Default Title","offer_id":40862264918225,"sku":"BLY-PLD-BB-20KGS","price":130.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/Organic-pearled-barley-in-bulk-australian-grown.png?v=1776038283"},{"product_id":"barley-pearled-biodynamic-5kg","title":"Pearled Barley Biodynamic 5kg","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis biodynamic pearled barley is grown by Stephen and Tania at Burrum Biodynamics in Marnoo, Victoria. Lightly polished rather than fully pearled, it retains more of the grain while remaining suitable for soups, stews and cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eAbout barley\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBarley is a cereal grain traditionally used in soups, stews and grain-based dishes. After harvest, barley has a tough outer hull which is removed to make it edible. From there, further processing determines how the grain behaves in cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis barley is lightly polished, closer to what is traditionally called pot barley. Only part of the outer bran layer has been removed, so the grain retains more structure than fully pearled barley. It takes slightly longer to cook and holds its shape well, making it suitable for slower cooking applications.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIn Australia, most barley sold for cooking is referred to as pearled barley. This product fits within that category in terms of use, but sits closer to a minimally processed form of the grain.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eAbout the grower\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis barley is grown by Stephen and Tania at Burrum Biodynamics in Marnoo, Victoria. They produce certified biodynamic grains using farming methods that focus on soil health, crop rotation and long-term system balance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBurrum Biodynamics grows a range of grains as well as lentils as part of its rotation. This approach supports soil structure and allows for a more resilient farming system.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYou can read more about Burrum Biodynamics \u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/our-producers\/burrum-biodynamics\" title=\"Link to the Burrum Biodynamics bio page on the Sovereign Foods website\" rel=\"noopener\" target=\"_blank\"\u003ehere.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhat makes this barley special?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCertified biodynamic barley\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eGrown in Marnoo, Victoria by Burrum Biodynamics\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eLightly polished (closer to pot barley)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRetains more of the grain than fully pearled barley\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eHolds structure well during cooking\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSingle-origin Australian grain\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eCulinary Use\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSoups and slow-cooked dishes\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStews and braises\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eGrain salads (longer cooking, firm texture)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAdded to broths for texture and body\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCooking as a grain base in place of rice\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilled into flour for a beautiful addition to your favourite loaf\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(48, 76, 69); text-decoration: underline;\"\u003e\u003cb\u003eFAQs\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eIs this barley organic?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. This barley is certified biodynamic and grown by Burrum Biodynamics in Victoria. If you are interested in learning more about different farming practice definitions, you can find our article, \u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/australian-farming-practices-terms-and-definitions\" title=\"link to the farming definitions page on the Sovereign Foods Website\" rel=\"noopener\" target=\"_blank\"\u003ehere.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eDoes barley contain gluten?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Barley contains a type of gluten called Hordein and is not suitable for people with coeliac disease. If you want to learn more about gluten, we have written an article that you can find \u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/the-gluten-story-understanding-this-fascinating-controversial-ingredient\" title=\"Link to the Sovereign Foods article about Gluten\" rel=\"noopener\" target=\"_blank\"\u003ehere.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eHow is this different from regular pearled barley?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis barley is more lightly processed. It retains more of the outer layer than typical pearled barley and therefore takes slightly longer to cook and has a firmer texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eHow should I store organic grains?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStore in a cool, dry place in a sealed container. For longer storage, refrigeration can help maintain freshness and reduce the risk of insect infestation. We have written an article about managing insects and pantry pests, that you can \u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/managing-pantry-pests\" title=\"Link to the Sovereign Foods Blog about pantry pests\" rel=\"noopener\" target=\"_blank\"\u003echeck out here\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003ePlease note: \u003c\/b\u003e\u003c\/span\u003ebecause the grower rotates their crops each year, so it is not uncommon to find other seeds mixed in with your grain (it shouldn't be too much). Mixed cropping ensures a healthy soil that allows the growers to reduce their dependance on synthetic fertilisers and pesticides.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003ePractice for conventional growers is to poison their paddocks before planting the new season crops to ensure old season crops don’t come through, being an organic crop this is thankfully not an option.\u003c\/p\u003e","brand":"Burrum Biodynamics","offers":[{"title":"Default Title","offer_id":40862265344209,"sku":"BLY-PLD-BB-5KG","price":40.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/Australian_grown_organic_barley_5kg_77e62925-03e2-4d74-a17e-b4dcc32738af.jpg?v=1776037019"},{"product_id":"barley-pearled-biodynamic-750g","title":"Pearled Barley Biodynamic 750g","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis biodynamic pearled barley is grown by Stephen and Tania at Burrum Biodynamics in Marnoo, Victoria. Lightly polished rather than fully pearled, it retains more of the grain while remaining suitable for soups, stews and cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eAbout barley\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBarley is a cereal grain traditionally used in soups, stews and grain-based dishes. After harvest, barley has a tough outer hull which is removed to make it edible. From there, further processing determines how the grain behaves in cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis barley is lightly polished, closer to what is traditionally called pot barley. Only part of the outer bran layer has been removed, so the grain retains more structure than fully pearled barley. It takes slightly longer to cook and holds its shape well, making it suitable for slower cooking applications.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIn Australia, most barley sold for cooking is referred to as pearled barley. This product fits within that category in terms of use, but sits closer to a minimally processed form of the grain.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eAbout the grower\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis barley is grown by Stephen and Tania at Burrum Biodynamics in Marnoo, Victoria. They produce certified biodynamic grains using farming methods that focus on soil health, crop rotation and long-term system balance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBurrum Biodynamics grows a range of grains as well as lentils as part of its rotation. This approach supports soil structure and allows for a more resilient farming system.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYou can read more about Burrum Biodynamics \u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/our-producers\/burrum-biodynamics\" title=\"Link to the Burrum Biodynamics bio page on the Sovereign Foods website\" rel=\"noopener\" target=\"_blank\"\u003ehere.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eWhat makes this barley special?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCertified biodynamic barley\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eGrown in Marnoo, Victoria by Burrum Biodynamics\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eLightly polished (closer to pot barley)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRetains more of the grain than fully pearled barley\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eHolds structure well during cooking\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSingle-origin Australian grain\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eCulinary Use\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSoups and slow-cooked dishes\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStews and braises\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eGrain salads (longer cooking, firm texture)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAdded to broths for texture and body\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCooking as a grain base in place of rice\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilled into flour for a beautiful addition to your favourite loaf\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(48, 76, 69); text-decoration: underline;\"\u003e\u003cb\u003eFAQs\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eIs this barley organic?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. This barley is certified biodynamic and grown by Burrum Biodynamics in Victoria. If you are interested in learning more about different farming practice definitions, you can find our article, \u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/australian-farming-practices-terms-and-definitions\" title=\"link to the farming definitions page on the Sovereign Foods Website\" rel=\"noopener\" target=\"_blank\"\u003ehere.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eDoes barley contain gluten?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Barley contains a type of gluten called Hordein and is not suitable for people with coeliac disease. If you want to learn more about gluten, we have written an article that you can find \u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/the-gluten-story-understanding-this-fascinating-controversial-ingredient\" title=\"Link to the Sovereign Foods article about Gluten\" rel=\"noopener\" target=\"_blank\"\u003ehere.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eHow is this different from regular pearled barley?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis barley is more lightly processed. It retains more of the outer layer than typical pearled barley and therefore takes slightly longer to cook and has a firmer texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cb\u003eHow should I store organic grains?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eStore in a cool, dry place in a sealed container. For longer storage, refrigeration can help maintain freshness and reduce the risk of insect infestation. We have written an article about managing insects and pantry pests, that you can \u003ca href=\"https:\/\/sovereignfoods.com.au\/blogs\/kitchen-tips-and-information\/managing-pantry-pests\" title=\"Link to the Sovereign Foods Blog about pantry pests\" rel=\"noopener\" target=\"_blank\"\u003echeck out here\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003ePlease note: \u003c\/b\u003e\u003c\/span\u003ebecause the grower rotates their crops each year, so it is not uncommon to find other seeds mixed in with your grain (it shouldn't be too much). Mixed cropping ensures a healthy soil that allows the growers to reduce their dependance on synthetic fertilisers and pesticides.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003ePractice for conventional growers is to poison their paddocks before planting the new season crops to ensure old season crops don’t come through, being an organic crop this is thankfully not an option.\u003c\/p\u003e","brand":"Burrum Biodynamics","offers":[{"title":"Default Title","offer_id":40862266196177,"sku":"BLY-PLD-BB-750G","price":8.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/Australian-grown-organic-pearled-barley-750g_3a058b8f-4b2e-486c-96e9-9f580330eb76.jpg?v=1775172895"},{"product_id":"barley-grain-malted-roasted-biodynamic-1kg","title":"Malted Barley Grain Roasted Biodynamic 1kg | Non-Diastatic","description":"\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eA biodynamic Australian barley, malted and roasted by Voyager Craft Malt in Whitton, NSW. Unlike \u003c\/span\u003e\u003ca href=\"https:\/\/sovereignfoods.com.au\/products\/wheat-grain-malted-beaufort-biodynamic-1kg\" title=\"Link to the Diastatic malted wheat grain on the Sovereign Foods Website\"\u003ediastatic malt\u003c\/a\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e, this roasted malt has no remaining diastatic activity and is used primarily to introduce colour, aroma and roasted flavour to breads and other baked goods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSupplied as whole grain so you can mill immediately before use.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout the Malt\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMalting begins by allowing barley to germinate under carefully controlled conditions. As the grain begins to sprout, it develops enzymes, including alpha-amylase, which prepare the young plant to convert its stored starch into sugars for growth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBefore the young shoot grows too far and begins consuming those starch reserves, the maltster halts germination by drying and kilning the grain. What happens next depends on the type of malt being made.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWith a \u003cstrong\u003ediastatic malt\u003c\/strong\u003e, the grain is kilned gently enough to preserve much of its enzymatic activity. With this malt, Voyager takes the process further by roasting the barley at higher temperatures. The additional heat develops deeper colour, aroma and flavour while deactivating the enzymes developed during germination.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe result is a \u003cstrong\u003enon-diastatic malt with a diastatic power of 0 WK\u003c\/strong\u003e. Rather than being used for its effect on starch conversion, it is added for the character created during roasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eVoyager classifies this style as a \u003cstrong\u003eChocolate Malt\u003c\/strong\u003e, with tasting notes of cocoa, iced coffee, caramel and burnt toast, accompanied by slight sweetness and a smooth bitterness. These descriptions refer to the characteristics created naturally through roasting. No chocolate or coffee is added.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout Voyager Craft Malt\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eOur search for Australian malted grains introduced us to Stu and Brad at Voyager Craft Malt in Whitton, NSW.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eVoyager works with Australian growers to transform locally grown grains through malting, kilning and roasting. By carefully controlling germination and the application of heat, the maltster can produce very different ingredients from the same basic process, from pale malts that retain substantial enzymatic activity through to deeply roasted malts where colour and flavour become the focus.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis roasted malt is made from biodynamic Australian barley grown by Chris Greenwood at Coleambally, NSW.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy We Love It\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAustralian grown biodynamic barley\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eGrown by Chris Greenwood at Coleambally, NSW\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMalted and roasted by Voyager Craft Malt in Whitton, NSW\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eNon-diastatic, with a diastatic power of 0 WK\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eSupplied as whole grain for milling immediately before use\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAdds colour, aroma and roasted character to baking\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eVoyager describes notes of cocoa, iced coffee, caramel and burnt toast, with slight sweetness and smooth bitterness\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilling \u0026amp; Baking\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis roasted malt is supplied as whole grain, allowing you to mill only what you need immediately before baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eUnlike diastatic malt, there is no functional requirement to use a particular amount to achieve enzymatic activity. Instead, the amount you use determines how strongly the roasted malt influences the colour, aroma and flavour of your finished bake.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eA small addition can introduce subtle colour and roasted complexity. As the amount increases, the darker toasted and roasted characteristics will become progressively more prominent.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWe recommend \u003cstrong\u003estarting conservatively and adjusting over successive bakes\u003c\/strong\u003e. The right amount will depend on your flour, recipe and the flavour you are trying to create. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f2eee9; border-left: 4px solid #9B592D; padding: 16px 18px; margin: 22px 0;\"\u003e\n  \u003cp style=\"margin: 0 0 10px; color: #304C45;\"\u003e\n    \u003cstrong\u003eA good starting point for baking:\u003c\/strong\u003e Start with around 1–3% of the total flour weight and adjust from there according to the colour and roasted character you want.\n  \u003c\/p\u003e\n\n  \u003cp style=\"margin: 0 0 10px; color: #304C45;\"\u003e\n    \u003cstrong\u003eFor example:\u003c\/strong\u003e For 1,000g of flour, try 10–30g of roasted malted barley.\n  \u003c\/p\u003e\n\n  \u003cp style=\"margin: 0; color: #304C45;\"\u003e\n    \u003cstrong\u003eWhole barley:\u003c\/strong\u003e This malt is supplied as whole barley, so milling will also break down the husk. For a finer result, sift the freshly milled malt and remill any larger particles.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWe are continuing to experiment with this malt ourselves and will refine our baking guidance as we learn more about how it behaves with different flours and styles of bread.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAdditional Product Information\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eGrain:\u003c\/strong\u003e Barley\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Malted and roasted\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eMalt Style:\u003c\/strong\u003e Voyager Chocolate Malt\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eDiastatic:\u003c\/strong\u003e Non-Diastatic\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eDiastatic Power:\u003c\/strong\u003e 0 WK\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eMaltster:\u003c\/strong\u003e Voyager Craft Malt\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eGrower:\u003c\/strong\u003e Chris Greenwood\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eGrowing Region:\u003c\/strong\u003e Coleambally, NSW\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eCertification:\u003c\/strong\u003e Biodynamic\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e Australia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eTechnical values are based on the current batch and may vary between harvests.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFAQs\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eWhat is non-diastatic malt?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eNon-diastatic malt is malt that no longer has active starch-converting enzymes. In this case, the barley is malted and then roasted at temperatures high enough to deactivate the enzymes developed during germination.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRather than being used for enzymatic activity, it is used for the colour, aroma and flavour created during roasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eHow is this different from your Diastatic Malted Wheat?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBoth products begin with the process of malting, where grain is allowed to germinate and naturally develops enzymes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe difference comes with heat. Our Diastatic Malted Wheat is gently kilned to preserve enzymatic activity and is used in small quantities for its effect on dough and fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis malted barley is roasted further. The additional heat deactivates those enzymes while developing much deeper colour and roasted flavours. Its diastatic power is therefore 0 WK.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eWhy does Voyager call it Chocolate Malt?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eChocolate Malt is a malt style traditionally used to describe deeply roasted malt with dark colour and roasted characteristics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eVoyager describes this malt as having notes of cocoa, iced coffee, caramel and burnt toast, with slight sweetness and smooth bitterness. These are tasting notes rather than added ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eDoes it contain chocolate or coffee?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eNo. It is malted and roasted barley. The cocoa and coffee-like characteristics develop naturally during roasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eHow much should I use?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThere is no single correct amount because this malt is being used primarily for flavour, aroma and colour rather than enzymatic activity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWe recommend starting with a small amount and increasing it over successive bakes until you find the balance you prefer. Roasted malt can become quite assertive as the quantity increases.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAs we continue baking with this malt ourselves, we'll add more detailed usage guidance based on our experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eWhy is it supplied as whole grain?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eKeeping the roasted malt whole allows you to mill only what you need immediately before use, retaining more of the freshly milled aroma and character.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eCan I use it for brewing or distilling?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Roasted malts such as this are traditionally used in brewing and can also have applications in distilling. We offer it as whole grain for home millers and bakers interested in exploring the flavour and colour that malted and roasted Australian grain can bring to baking.\u003c\/span\u003e\u003c\/p\u003e","brand":"Voyager Craft Malt","offers":[{"title":"Default Title","offer_id":43322760298705,"sku":"BLY-MLTD-CHOC-1KG","price":10.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/product-malted-barley-grain-organic-non-diastatic-1kg.jpg?v=1790144529"},{"product_id":"barley-black-organic-in-conversion-5kg","title":"Barley Grain Ethiopian Black 5kg | Hull-Less | In-Conversion","description":"\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAn ancient hull-less heirloom barley, grown in Australia by Chris and Sam Greenwood at Coleambally, NSW. Ethiopian Black Barley is distinguished by its naturally dark grain and its long history as a food crop.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eUnlike most modern barley, its hull separates readily from the kernel, making the whole grain particularly well suited to cooking and home milling. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout Ethiopian Black Barley\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv style=\"background-color: #f2eee9; border-left: 4px solid #9B592D; padding: 16px 18px; margin: 22px 0;\"\u003e\n\u003cp style=\"margin: 0; color: #304c45;\"\u003e\u003cstrong\u003eA note about this grain:\u003c\/strong\u003e As a minimally processed, hull-less whole grain, you may occasionally find small pieces of chaff amongst the barley. The grain has been cleaned, but some light harvest material can remain. We recommend giving the grain a quick visual check before cooking or milling.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEthiopian Black Barley is an ancient heirloom grain with a history stretching back thousands of years. Common searches trace the variety to around 4500 BC and describe it as having historically been an important food grain across parts of North Africa, the Middle East and the Himalayas.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat makes this barley particularly interesting to us is that it is \u003cstrong\u003ehull-less\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMost barley has a tough hull that remains tightly attached to the kernel after harvest and needs to be mechanically removed before the grain is eaten. Hull-less barley is different. Its hull is naturally loose and separates readily during harvesting and handling, leaving the grain intact without requiring the same degree of processing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThat makes Ethiopian Black Barley particularly interesting as a whole food grain. It can be cooked whole or milled directly into wholegrain flour, retaining the parts of the kernel that can otherwise be removed when barley is pearled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIts naturally dark colour is another distinctive characteristic of the variety rather than the result of roasting or processing.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eGrown by Chris \u0026amp; Sam Greenwood\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis Ethiopian Black Barley is grown by Chris and Sam Greenwood at Coleambally in the Riverina region of NSW.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe Greenwoods also grow other grains supplied through Voyager Craft Malt, which is how we first came across this unusual barley.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe current crop was sown in May 2025 and harvested in November. A dry spring finish resulted in modest yields and a somewhat smaller grain, another reminder that grain is an agricultural product and each season leaves its mark on the harvest.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat Does ‘In Conversion’ Mean?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis particular crop comes from a newer parcel of land on Chris and Sam's farm that is currently \u003cstrong\u003ein conversion\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eConversion is the transition period during which land is being managed towards organic or biodynamic certification but has not yet completed the required certification period.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWe think crops grown during this period deserve a market too. Transitioning additional land takes time, and supporting growers through that process helps make it possible for more Australian farmland to move into certified organic and biodynamic production.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFor that reason, we identify this grain as \u003cstrong\u003eIn Conversion\u003c\/strong\u003e rather than describing it as certified organic or biodynamic.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy We Love It\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAncient heirloom barley with origins stretching back thousands of years\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eHull-less, making it particularly suited to eating and home milling\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eNaturally dark grain\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAustralian grown by Chris and Sam Greenwood at Coleambally, NSW\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCurrent crop tests at 13.2% protein\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCan be cooked whole or freshly milled into flour\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eGrown on land currently in conversion\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAn opportunity to support an Australian grower while additional farmland moves through the conversion process\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCooking \u0026amp; Milling\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCooking Whole\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEthiopian Black Barley can be cooked and used much like other whole barley grains. Its firm texture makes it suitable for soups, salads, grain bowls and other dishes where you want the barley kernel to remain a distinct part of the dish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBecause this is a whole, hull-less grain rather than pearled barley, cooking times will be longer. Soaking before cooking can help reduce the cooking time.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilling into Flour\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe grain can also be freshly milled into wholegrain barley flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBarley behaves quite differently from bread wheat. It does not have the same gluten-forming ability, so using increasing amounts in a wheat-based bread will change the structure and texture of the dough.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRather than thinking of it as a direct replacement for bread wheat, experiment by blending freshly milled barley flour with wheat flour and adjusting the proportion according to the flavour, colour and texture you want.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIt can also be explored in biscuits, crackers, flatbreads and other baking where strong gluten development is less important.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAdditional Product Information\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eGrain:\u003c\/strong\u003e Barley\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Ethiopian Black Barley\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Hull-less heirloom barley\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eGrowers:\u003c\/strong\u003e Chris and Sam Greenwood\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eGrowing Region:\u003c\/strong\u003e Coleambally, NSW\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eGrowing Status:\u003c\/strong\u003e In Conversion\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e November 2025\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eProtein:\u003c\/strong\u003e 13.2%\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e Australia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAgricultural products naturally vary between seasons. Protein, grain size and other characteristics may change from one harvest to the next.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(48, 76, 69); text-decoration: underline;\"\u003eFAQs\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy is it called Ethiopian Black Barley?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe name refers to the grain's historical association with Ethiopia and its naturally dark kernel. The grain itself is now grown in Australia by Chris and Sam Greenwood at Coleambally, NSW.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs Ethiopian Black Barley actually black?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe grain is naturally darkly pigmented, although individual kernels and harvests can vary in colour. The colour is a characteristic of the grain itself and is not created by roasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat does hull-less barley mean?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMost barley has a tough outer hull that remains attached to the kernel after harvest and needs to be removed before eating.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIn hull-less barley, the hull is much more loosely attached and separates readily during harvesting and handling. This makes the intact grain particularly suitable for food and home milling without first having to pearl it.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs hull-less the same as pearled barley?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eNo.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eHull-less describes a characteristic of the barley itself. Pearling is a processing method where the outer layers of a barley kernel are mechanically abraded away.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eOur Ethiopian Black Barley is supplied as an intact whole grain rather than pearled barley.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCan I mill it in a home grain mill?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Its hull-less nature is one of the reasons we were particularly interested in this grain. It can be milled directly into wholegrain barley flour using a suitable home grain mill.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCan I make bread with Ethiopian Black Barley?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes, but barley behaves differently from bread wheat and does not provide the same gluten structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFor conventional risen bread, we recommend experimenting with it as part of a blend with wheat flour rather than treating it as a direct one-for-one replacement. The proportion can then be adjusted over successive bakes according to the flavour, colour and texture you prefer.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs this grain organic or biodynamic?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis particular crop is \u003cstrong\u003ein conversion\u003c\/strong\u003e, rather than certified organic or biodynamic.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIt is grown on a newer parcel of Chris and Sam Greenwood's farm that is progressing through the conversion process. We identify it separately so its current status is clear.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhere did you find this grain?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWe discovered Ethiopian Black Barley through a conversation we had with Stu at Voyager Craft Malt while looking for Australian grown grains and malts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eVoyager works directly with Australian grain growers, including Chris and Sam Greenwood, and has helped connect us with some unusual grains that would otherwise be difficult for a small food business like ours to access.\u003c\/span\u003e\u003c\/p\u003e","brand":"Organically Greenwood","offers":[{"title":"Default Title","offer_id":43322771538129,"sku":"BRLY-BLK-5KG","price":30.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/product-black-barley-5kg.jpg?v=1790206144"},{"product_id":"barley-black-organic-in-conversion-750g","title":"Barley Grain Ethiopian Black 750g | Hull-Less | In-Conversion","description":"\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAn ancient hull-less heirloom barley, grown in Australia by Chris and Sam Greenwood at Coleambally, NSW. Ethiopian Black Barley is distinguished by its naturally dark grain and its long history as a food crop.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eUnlike most modern barley, its hull separates readily from the kernel, making the whole grain particularly well suited to cooking and home milling. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAbout Ethiopian Black Barley\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv style=\"background-color: #f2eee9; border-left: 4px solid #9B592D; padding: 16px 18px; margin: 22px 0;\"\u003e\n\u003cp style=\"margin: 0; color: #304c45;\"\u003e\u003cstrong\u003eA note about this grain:\u003c\/strong\u003e As a minimally processed, hull-less whole grain, you may occasionally find small pieces of chaff amongst the barley. The grain has been cleaned, but some light harvest material can remain. We recommend giving the grain a quick visual check before cooking or milling.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEthiopian Black Barley is an ancient heirloom grain with a history stretching back thousands of years. Common searches trace the variety to around 4500 BC and describe it as having historically been an important food grain across parts of North Africa, the Middle East and the Himalayas.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat makes this barley particularly interesting to us is that it is \u003cstrong\u003ehull-less\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMost barley has a tough hull that remains tightly attached to the kernel after harvest and needs to be mechanically removed before the grain is eaten. Hull-less barley is different. Its hull is naturally loose and separates readily during harvesting and handling, leaving the grain intact without requiring the same degree of processing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThat makes Ethiopian Black Barley particularly interesting as a whole food grain. It can be cooked whole or milled directly into wholegrain flour, retaining the parts of the kernel that can otherwise be removed when barley is pearled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIts naturally dark colour is another distinctive characteristic of the variety rather than the result of roasting or processing.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eGrown by Chris \u0026amp; Sam Greenwood\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis Ethiopian Black Barley is grown by Chris and Sam Greenwood at Coleambally in the Riverina region of NSW.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe Greenwoods also grow other grains supplied through Voyager Craft Malt, which is how we first came across this unusual barley.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe current crop was sown in May 2025 and harvested in November. A dry spring finish resulted in modest yields and a somewhat smaller grain, another reminder that grain is an agricultural product and each season leaves its mark on the harvest.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat Does ‘In Conversion’ Mean?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis particular crop comes from a newer parcel of land on Chris and Sam's farm that is currently \u003cstrong\u003ein conversion\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eConversion is the transition period during which land is being managed towards organic or biodynamic certification but has not yet completed the required certification period.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWe think crops grown during this period deserve a market too. Transitioning additional land takes time, and supporting growers through that process helps make it possible for more Australian farmland to move into certified organic and biodynamic production.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFor that reason, we identify this grain as \u003cstrong\u003eIn Conversion\u003c\/strong\u003e rather than describing it as certified organic or biodynamic.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy We Love It\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAncient heirloom barley with origins stretching back thousands of years\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eHull-less, making it particularly suited to eating and home milling\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eNaturally dark grain\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAustralian grown by Chris and Sam Greenwood at Coleambally, NSW\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCurrent crop tests at 13.2% protein\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCan be cooked whole or freshly milled into flour\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eGrown on land currently in conversion\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: rgb(48, 76, 69);\"\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAn opportunity to support an Australian grower while additional farmland moves through the conversion process\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCooking \u0026amp; Milling\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCooking Whole\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eEthiopian Black Barley can be cooked and used much like other whole barley grains. Its firm texture makes it suitable for soups, salads, grain bowls and other dishes where you want the barley kernel to remain a distinct part of the dish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBecause this is a whole, hull-less grain rather than pearled barley, cooking times will be longer. Soaking before cooking can help reduce the cooking time.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMilling into Flour\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe grain can also be freshly milled into wholegrain barley flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eBarley behaves quite differently from bread wheat. It does not have the same gluten-forming ability, so using increasing amounts in a wheat-based bread will change the structure and texture of the dough.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eRather than thinking of it as a direct replacement for bread wheat, experiment by blending freshly milled barley flour with wheat flour and adjusting the proportion according to the flavour, colour and texture you want.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIt can also be explored in biscuits, crackers, flatbreads and other baking where strong gluten development is less important.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAdditional Product Information\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eGrain:\u003c\/strong\u003e Barley\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Ethiopian Black Barley\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Hull-less heirloom barley\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eGrowers:\u003c\/strong\u003e Chris and Sam Greenwood\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eGrowing Region:\u003c\/strong\u003e Coleambally, NSW\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eGrowing Status:\u003c\/strong\u003e In Conversion\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e November 2025\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eProtein:\u003c\/strong\u003e 13.2%\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e Australia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eAgricultural products naturally vary between seasons. Protein, grain size and other characteristics may change from one harvest to the next.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(48, 76, 69); text-decoration: underline;\"\u003eFAQs\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhy is it called Ethiopian Black Barley?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe name refers to the grain's historical association with Ethiopia and its naturally dark kernel. The grain itself is now grown in Australia by Chris and Sam Greenwood at Coleambally, NSW.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs Ethiopian Black Barley actually black?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe grain is naturally darkly pigmented, although individual kernels and harvests can vary in colour. The colour is a characteristic of the grain itself and is not created by roasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhat does hull-less barley mean?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eMost barley has a tough outer hull that remains attached to the kernel after harvest and needs to be removed before eating.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIn hull-less barley, the hull is much more loosely attached and separates readily during harvesting and handling. This makes the intact grain particularly suitable for food and home milling without first having to pearl it.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs hull-less the same as pearled barley?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eNo.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eHull-less describes a characteristic of the barley itself. Pearling is a processing method where the outer layers of a barley kernel are mechanically abraded away.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eOur Ethiopian Black Barley is supplied as an intact whole grain rather than pearled barley.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCan I mill it in a home grain mill?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes. Its hull-less nature is one of the reasons we were particularly interested in this grain. It can be milled directly into wholegrain barley flour using a suitable home grain mill.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eCan I make bread with Ethiopian Black Barley?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eYes, but barley behaves differently from bread wheat and does not provide the same gluten structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eFor conventional risen bread, we recommend experimenting with it as part of a blend with wheat flour rather than treating it as a direct one-for-one replacement. The proportion can then be adjusted over successive bakes according to the flavour, colour and texture you prefer.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIs this grain organic or biodynamic?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThis particular crop is \u003cstrong\u003ein conversion\u003c\/strong\u003e, rather than certified organic or biodynamic.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eIt is grown on a newer parcel of Chris and Sam Greenwood's farm that is progressing through the conversion process. We identify it separately so its current status is clear.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWhere did you find this grain?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eWe discovered Ethiopian Black Barley through a conversation we had with Stu at Voyager Craft Malt while looking for Australian grown grains and malts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eVoyager works directly with Australian grain growers, including Chris and Sam Greenwood, and has helped connect us with some unusual grains that would otherwise be difficult for a small food business like ours to access.\u003c\/span\u003e\u003c\/p\u003e","brand":"Organically Greenwood","offers":[{"title":"Default Title","offer_id":43322771570897,"sku":"BRLY-BLK-750G","price":6.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/product-black-barley-750g.jpg?v=1790144890"}],"url":"https:\/\/sovereignfoods.com.au\/collections\/barley.oembed","provider":"Sovereign Foods","version":"1.0","type":"link"}