Stoneground at Barony Mill – the World’s Last Working Bere Mill.
Bere is a truly unique ingredient. One of Britain’s oldest cultivated cereals, bere barley has been grown in Orkney since Neolithic times and is both highly nutritious and delicious. Long before modern wheat dominated our diets, bere fed communities across northern Europe. Its revival among artisan bakers and chefs reflects a growing appetite for real flavour, heritage, and authenticity in food.
At Barony Mill we continue that tradition sustainably using water power. Our bere is stoneground slowly on 19th-century millstones, grinding the grain slowly and gently, preserving the grain’s natural oils, nutrients, and deep, nutty flavour.
Beremeal adds warmth, depth, and a subtle smoky sweetness to baking – from traditional bannocks and oatcakes, to more modern pastries, cakes and sourdough. It adds flavour to breads, richness to biscuits, and a distinctive taste that modern flours simply can’t replicate.
Still grown in small quantities in Orkney’s clean sea-salted air and fertile soils, bere remains rare and is milled only at Barony Mill.
Our bere grows within a few miles of our mill, ensuring a minimal environmental footprint and supporting low-input, local agriculture.
Bere contains gluten so is not suitable for coeliacs. However, as an ancient barley variety with a distinctive protein profile, some customers who avoid modern wheat choose bere as part of a varied diet.
Naturally high in soluble fibre and rich in vitamins and minerals, bere is a wholesome, nourishing ancient grain with real character.
Beremeal Grinds
As fine as flour. Perfect for lighter bakes where you want flavour without added texture. Ideal for sponges, pastries, biscuits, oatcakes, breads and scones. A delicious coating for fish, chicken and game. Fine beremeal blends beautifully with wheat flour to add depth.
A slightly coarser texture for more rustic bakes. Perfect for coatings, biscuits, oatcakes and crispbreads. Medium beremeal is ideal added to breads and scones to open the texture and create a more artisan finish.
Coarse Beremeal
For heartier bakes with real texture. A rougher grind which adds satisfying bite to breads, savoury scones, pastries, biscuits, oatcakes, or a crunchy topping for pies and puddings. It can also be stirred into porridge to add texture and a subtle nutty depth.
Cracked Bere
Similar to cracked wheat, cracked bere works beautifully in yeasted breads. A small quantity mixed with fine beremeal helps open the crumb of scones, buns and breads. Sprinkle onto bread and rolls for a professional, artisan finish.
Whole bere barley grains, a heritage alternative to pearl barley. Use in soups and stews, risottos, grain bowls and salads, or add to rustic yeasted breads. A wholesome, flavourful base.
Visit our online shop to order now.
