This is the second in a series of posts documenting my adventures with less common flours. Today: barleycorn flour. (Previously: Kamut flour. Next: white spelt flour.)
Barleycorn flour is a mid-priced flour, at £1.59/kg from Doves Farm. It consists of a mixture of wheat flour and barley, with 14% barley flakes at 4% linseeds. Linseeds are high in Omega-3 and have various reported health benefits, although evidence on some of the grander claims (such as cancer-fighting properties) is inconclusive.
As before, I made four small rolls. The rolls were relatively light for a granary-style flour, but chewy and very filling (although that may be partly due to me having had a large slice of birthday cake a few hours beforehand). Compared to a malted flour it had a milder taste. Clare reports enjoying it, but I won't pass judgement until I try it on a day free from birthday cake. It was also popular with a caterpillar that escaped from our freshly-picked elderflower and found its way to the final roll, which will now be fed to the ducks.