Mondo Barley flour

Mondo BioAlberti barley flour is obtained by stone milling Mondo barley grown in organic farming.

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Mondo BioAlberti barley flour is obtained by stone milling Mondo barley grown in organic farming. Stone grinding allows you to obtain fine flours from intense taste and unmistakable fragrance, recognizable by the typical ivory color dotted with dark beige, rich in fiber crude oil and valuable nutrients such as proteins, vitamins and mineral salts, since unrefined and containing every part of the ground grain, including bran. Barley flour is suitable for bread-making, in addition to wheat or spelt flour, for the home-made production of fresh pasta and for the preparation of sweet and savory baked goods, such as focaccia, biscuits and tarts.

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Farina di Orzo Mondo
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Data sheet

500 g
Organic Mondo Barley

Our recipe
Mondo barley flour bread

Ingredients for 4 people


  • 300 gr mondo barley flour
  • 200 g of type 1 soft wheat flour
  • 35 g sourdough
  • 380 ml warm water
  • 2 teaspoons sugar (or honey)
  • 1 and a half teaspoons of salt
  • 1 tablespoon of Evo oil
  • 10 walnuts
  • Poppy seeds to taste

Coarsely chop the walnut kernels with your hands. Dissolve the sugar (or honey) in warm water. In a large bowl put the sifted flour, salt and cracked walnuts. Mix and in the meantime add the yeast, then make a groove in the center and pour in the warm water and the extra virgin olive oil. 

Knead until the mixture is uniform and form a ball. Cover with a damp cloth and leave to rise for two hours in a warm place, then take the dough which will have doubled in volume, sprinkle it with flour and give it the desired shape by working it with your hands and incorporating the poppy seeds. Transfer the loaf to a baking sheet lined with floured baking paper and let it rise for another 30 minutes. 

Put in the oven and cook for 40 minutes at 220° and 10 minutes lowering to 200° by placing a container in the oven with about 1 liter of water in the lower part of the oven to create the right amount of humidity.