This is a wonderful recipe! Made it today and is definitely a keeper. I added 1/3 cup raisins and will definitely make it again.
Note, that l weighed the ingredients and there was definitely a difference in measured vs weighed (more of measured). The hardest part was that l ground my own barley as did not have flour.
I love the idea of barley flour - have never used. I have SO many flours to use up, (and spices and odd ends from international travel…!) that I’ve promised myself no more buying. May I use a medium rye in your opinion?
Yum! Yes, I will try this and maybe even sneak in some sourdough discard -- it's completely whole grain too! I do bake with barley off and on when I find it NOT pearled, but I have had the same experience of gumminess! I can add maybe 25g of black barley freshly milled to my sourdough breads (450g total flour) and then it's okay. I do dust my loaves with barley though; but it's beer barley -- the kind you get at the homebrew store! It's wonderfully malty and beery and makes a yummy crust. I use mostly the grain for Vienna Lager for this - it's light and malty and not bitter like some of the darker roasted ones. The other thing to do with whole grain barely (not the flour though) is cook it together in the pressure cooker with oat groats, rye, red rice & farro and add cooked lentils to it and you have "BLORRF". WUAHAHA! This makes awesome grain bowls!
I've been making a version of Irish brown bread this week, too — we're all loving it! Love your idea of using barley flour and beer. Yum :)
This is a wonderful recipe! Made it today and is definitely a keeper. I added 1/3 cup raisins and will definitely make it again.
Note, that l weighed the ingredients and there was definitely a difference in measured vs weighed (more of measured). The hardest part was that l ground my own barley as did not have flour.
I love the idea of barley flour - have never used. I have SO many flours to use up, (and spices and odd ends from international travel…!) that I’ve promised myself no more buying. May I use a medium rye in your opinion?
Yum! Yes, I will try this and maybe even sneak in some sourdough discard -- it's completely whole grain too! I do bake with barley off and on when I find it NOT pearled, but I have had the same experience of gumminess! I can add maybe 25g of black barley freshly milled to my sourdough breads (450g total flour) and then it's okay. I do dust my loaves with barley though; but it's beer barley -- the kind you get at the homebrew store! It's wonderfully malty and beery and makes a yummy crust. I use mostly the grain for Vienna Lager for this - it's light and malty and not bitter like some of the darker roasted ones. The other thing to do with whole grain barely (not the flour though) is cook it together in the pressure cooker with oat groats, rye, red rice & farro and add cooked lentils to it and you have "BLORRF". WUAHAHA! This makes awesome grain bowls!