Farmer Bob's Whole Barley is hulled barley with the bran layer intact, USDA Certified Organic, non-GMO, grown in the USA without glyphosate and shipped farmer direct. Available in reclosable 1 lb, 2 lb and 5 lb bags. If you want the faster-cooking, polished version, see our dehulled barley.
Whole barley versus pearl barley
Pearl barley has been polished until the bran is gone. Whole barley keeps it, which means more fiber and a firmer, chewier bite that holds up in a long simmer instead of dissolving into the pot. It takes longer to cook and it is worth the wait in anything that needs a grain to stay distinct.
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Soups and stews - beef and barley soup where the grain must not turn to mush.
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Grain salads and bowls - chewy texture that stands up to dressing.
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Pilafs and risotto-style dishes - a nutty stand-in for rice or arborio.
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Home malting and brewing - untreated, whole grain barley for small-batch malting.
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Sprouting and fodder - clean seed with no chemical treatment.
About the grain
Barley is one of the highest-fiber cereal grains, and much of that fiber is beta-glucan, the soluble kind. Keeping the bran on is what preserves it. The flavor is mild and nutty, somewhere between brown rice and farro, so it takes on whatever it is cooked with.
Cooking and storage
Rinse, then simmer 1 cup of whole barley in 3 cups of water or stock for 60 to 90 minutes until tender but still chewy. An overnight soak shortens that considerably. It roughly triples in volume, so measure accordingly. Store the sealed bag in a cool, dry, dark place and reclose tightly after opening, or move it to an airtight container.
One farmer, one field. Grown, bagged and shipped by Farmer Bob in Princeton, Kansas.
