Barley was one of the first crops to be cultivated in the Near East, almost the same time as Einkorn. Hulless Barley is used at Daybreak Mill to make our Barley flour.
Hulless barley is different from blue barley in that it is a softer, lighter version. This comparison is equivalent to that of soft white wheat in relation to hard spring wheat.
- Very low in saturated fat and sodium
-Good source of dietary fiber, manganese, high level of beta-glucan, B vitamins, and carbohydrates
-The earliest found hulless barley was discovered in 8500 BCE-Can be used to make alcoholic beverages, non-alcoholic beverages and food
HOW TO COOK
3 cups water to a boil. Add 1 cup hulled barley and return to boil. Reduce heat to low, cover and cook 50-55 minutes. Drain off any un-absorbed liquid at the end of the cooking time.