We’ve been using a lot of barley in our meals recently. One of the things I make a lot is barley bread. I got the recipe from The Bread Becker’s Recipe Collection, a cookbook that focuses on whole grains.
For my recipes, I have been ordering hulled barley and have been pleased with it so far.
I thought I’d share the barley bread recipe:
1 1/2 cups freshly milled barley flour
1/2 teaspoon salt
4 teaspoons baking powder
2 Tablespoons honey
1 1/2 Tablespoons oil
1/2 cup milk
Combine dry ingredients in a small mixing bowl. Blend oil, egg, milk and honey in bowl. Add to dry ingredients and stir only until mixed. Pour into a greased 8 1/2 X 4 1/2 X 2 1/2 loaf pan. Bake at 350 degrees for 30-35 minutes.
I’ve been baking them in miniature loaf pans for 15 minutes. I also substitute butter for the oil. It is a moist bread and we have enjoyed it with a touch of cinnamon and extra honey for a sweet bread.
I don’t see why you couldn’t use packaged barley flour if you don’t have a grain mill. Anyone out there like to experiment? I wondered if you couldn’t substitute the milk, eggs, and honey with other alternatives.