This age old, original #superfood #grain is a powerhouse of #nutrition that has soluble and insoluble #fibre, #selenium, #niacin, B1 #vitamin amongst other beneficial #vitamins and #minerals, #magnesium, #phosphorus, #manganese and beneficial #antioxidants and #phytochemicals aiding in good #digestive and #heart #health, #lowglycemicindex so great for #diabetics, resulting in improved #thyroid and #immune systems. Besides making #bread add it cooked to #soups #stews salads etc. It does have #Gluten so people with #glutenintolerance should avoid it. Don’t forget to subscribe 🙏🏼
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Here’s My Recipe 👏🏼
Barley Artisan Bread
P.S: Hand mixed dough
Ingredients
2/3 cup barley flour
2 cups all purpose flour
3 teaspoons instant yeast
1 teaspoon sea salt
1 1/2 to 2 cups filtered water
Method
Whisk the dry ingredients together until well blended. Add water and make a soft shaggy dough. Cover and refrigerate overnight at least 12 to 14 hours. Next morning fold the dough over itself using a spatula, reaching right underneath and pulling up and over itself, at least about eight times. Dust some parchment paper with rice flour or semolina and pour the dough into it. Lift the dough holding the corners and insert into a bowl . Cover, and wait another hour for it to rise. For fast rising place it into the oven with the lights on. Once it rises, remove from the oven and leave in a warm place in the kitchen. Preheat the oven to 500F with the Dutch oven or baking container. Once it reaches its temperature remove it from the oven and then place the dough gently into the Dutch oven. Score the bread using a sharp razor blade or scoring knife. Cover the dough and place in the middle rack to bake ten minutes at 500F then lower temperature to 400F and bake at least 30 minutes. Check to see if it’s done using a cake tester. Brown a further ten minutes leaving the lid open. Once the colour’s desirable remove and cool completely on a cooling rack. Slice and enjoy with your favourite toppings.
PS: I used pot barley that I had and blended/crushed it as fine as possible. Some parts remained grainy but I didn’t mind because it gave the bread a good texture and a nutty flavour. It was the equivalent of using cracked wheat that added a whole grain texture to it. The bread turned out to be crusty on the outside with a nutty and soft inner layer and a medium open crumb with that wonderful chewiness of a well made delicious artisan loaf. I actually like some chunky bits in it but if you have dentures or tooth problems use barley flour instead to avoid any issues.