{"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\n    \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.\n  \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\u003cp\u003e\u003cspan style=\"color: rgb(48, 76, 69);\"\u003eThe current crop tested at \u003cstrong\u003e13.2% protein\u003c\/strong\u003e.\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\/products\/barley-black-organic-in-conversion-750g","provider":"Sovereign Foods","version":"1.0","type":"link"}