Growing health

by Ron Wall

When Donna and Alex Hamilton decided 10 years ago to market hulless barley grown on their farm, they saw it as a way to expand their mixed farming operation near Olds. Today, you’ll find 2.5 kg bags of Hamilton’s Barley Flour in most Safeway and Co-op stores throughout Alberta.

“In 1990, Alex and I listened to a professor from Montana State University who had done extensive research into the health benefits of barley,” says Donna. “We thought that if we could produce something directly from our farm to the consumer, we would be in a better position to buffer ourselves against changes in the world grain marketplace.”

Like conventional barley, hulless barley grows with the hull on the kernel. However, the hull isn’t adhered as tightly so it threshes off in the combine when harvested. The kernel remains with all the high fibre bran intact. The barley is then milled and produces a whole grain, high fibre barley flour.

As consumers become more aware of the benefits of the foods they eat, the market for healthy, natural foods is growing by leaps and bounds and barley is an ideal fit in this health-conscious environment. Cultivated for over 7,000 years, barley is an excellent source of dietary fibre and B-vitamins such as thiamin, riboflavin and niacin. Low in fat, barley can also help reduce blood cholesterol.

The Alberta Agricultural Research Institute and the University of Alberta tested the effects of high fibre barley bread products. Individuals participating in the study showed improved blood glucose levels on a high fibre diet which substituted barley flour products for those made with other grains. The research indicates positive results for people with Type II diabetes, and some participants were able to eliminate medication for high blood glucose.

According to Donna, the whole grain barley flour they manufacture is ideal for use in a wide range of baked goods including cookies, cakes, muffins, pancakes and quick breads. Simply substitute barley flour one-to-one where wheat flour is called for in your favourite recipes. “The only exception is yeastraised bread. Because barley produces a soft flour, it needs to be supplemented with a strong wheat flour in order to knead it into the dough you need to make bread,” says Donna. “I recommend 25% barley flour and 75% all purpose flour. The addition of barley to yeast breads provides a nutty flavour and improved crust texture.”

Once the barley is harvested and cleaned, the Hamiltons send it to Lethbridge for milling and packaging in 2.5 kg bags. They take care of marketing the product once it’s ready to be distributed to retail outlets throughout Alberta.

Outstanding young farmers

Their barley flour enterprise shows the Hamiltons to be of a new wave of farmers – forward thinkers, expert marketers, energetic producers. They’ve been farming for 15 years but their background isn’t typical of most young couples starting out in agriculture.

“Alex is from Montreal and I’m from Calgary,” explains Donna. “Alex was interested in farming so he came out to study at Olds College and that’s where we met.”

The Hamilton’s work and dedication has not gone unnoticed. In 1995, they were awarded with Canada’s Outstanding Young Farmers Award for the Alberta/Northwest Territories region. The award recognizes farmers who exemplify excellence in their profession. Judging is based on the progress they have made during their agricultural career, their use of soil, water and energy conservation practices, their crop and livestock production history and their contribution to the well being of the community, province and nation.

By growing and marketing a healthy farm-direct product like Hamilton’s Barley Flour, Donna and Alex will continue to contribute to the well being of the community for years to come.

Best ever barley banana bread or muffins

Donna Hamilton says the barley flour adds a tasty and healthful twist to this old-time favourite.

1 cup canola oil
2 cups granulated sugar
4 eggs
5-6 very ripe bananas
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
3 cups Hamilton’s Barley Flour
1 cup walnuts and/or chocolate chips

Easy and fast one bowl method:

In a large bowl combine oil, sugar and eggs and beat until smooth. Add whole bananas and mash with the beaters, then mix. Sprinkle on the baking powder, baking soda and salt and beat. Add the Hamilton’s Barley Flour and beat until smooth. Stir in the walnuts and/or chocolate chips. Scrape batter into three greased loaf pans or 30 greased or paper-lined muffin tins. Bake loaves 50 to 60 minutes at 350°F or muffins 20 to 25 minutes at 400°F. Enjoy!