Recipe by Aunt Cookie
From "Great Whole Grain Breads" by Beatrice Ojakangas. This is really, really fast and tasty...I like it with butter or cream cheese. You can find barley flour in most natural food stores and many large supermarkets.
Top Review by Wigglesworth
I was excited to try a new type of bread for a side dish and I'm glad I picked this one. The flavor is plain and simple but interesting because of the barley, and I like the texture. I agree that it definitely needs to be eaten hot--next time I won't even pull it out of the oven till everyone is sitting at the table for dinner because it to cool too fast for us--and it was lovely with the butter. I also added the sugar (because I cannot do without) and the baking powder, and I used fresh ground barley flour. I think fresh flour always makes things taste best. WIll definitely make this again. Thanks for a great recipe.
- 1 cup milk
- 2 cups barley flour
- 2 tablespoons butter, melted
- 1 tablespoon sugar (I leave it out) (optional)
- 2 teaspoons baking powder (It's too chewy for my taste if baking powder isn't used) (optional)
- 1⁄2 teaspoon salt
Directions See How It's Made
- Preheat the oven to 500°F Mix all ingredients until smooth.
- Generously grease a baking sheet (a 12-inch pizza pan works well). Pour the batter onto the sheet - bread should be 12 inches in diameter.
- Bake for 15 minutes, until bread is firm and golden brown.
- Cut into wedges, and serve hot with butter or cheese. This is definitely at its best shortly after it has been baked.