Description

Bere is an ancient six-rowed native barley, grown and milled on Orkney for over 4,000 years. Once a staple of the Scottish diet in breads and bannocks, its use declined as more productive and easily processed crops were introduced.

Recently there has been a huge revival of interest in this unique grain by bakers, brewers and distillers, both because of its delicious flavour and because scientific studies have shown that it is full of nutritional goodness and gives numerous health benefits. To meet demand, the Birsay Heritage Trust now opertaes the Barony Mill, Orkney’s last surviving watermill, to produce beremeal from bere grown on local farms.

In this book Liz Ashworth tells the story of bere from Neolithic times to present day and provides useful culinary tips and a host of recipes, both old and new. Once more this wholesome and flavoursome grain, so valued in the past, can be used in the modern kitchen for enjoyment and health.