My 4yr old has been begging me for weeks to make her some barley bread. I think in Sunday School they heard the story of the feeding of the 5,000 and the little boy with the loaves had barley bread. My 4yr old definitely thought there must be something special about barley bread!
So, I found some barley in the cupboard the other day and decided to give barley bread a try. Luckily I have a wheat grinder so turning barley into barley flour was noisy but pretty easy.
Next, I had to find a recipe that only contained ingredients that I have on hand. Fortunately, that wasn’t too hard and this is what I tried:
Preheat oven to 350 degrees F and lightly grease a 9 inch cast iron skillet with some vegetable oil and place in oven while preheating. (Why a cast iron skillet? It is the secret to a perfect crust.) If you don’t have a cast iron skillet then grease an 8 inch square pan and set-aside (not in oven).
In a medium bowl, combine the flour, salt, and baking powder. Mix thoroughly.
In a separate, smaller bowl, using an electric mixer set on medium-low speed, mix together the sugar, 1/4 cup oil, eggs, and milk. Slowly add the egg-mixture to the flour mixture until everything is just moistened.
Pour batter into the cast iron skillet or prepared pan and bake 30 – 40 minutes, or until a toothpick inserted in the center comes out clean (internal temperature 190 degrees F. Cut into squares and serve warm.
As you can see, it turned out light, fluffy, and crumbly, just like a cake. The barley was surprisingly mild tasting and my kids and I loved it!
I’ll definitely be making this recipe again.
