Food recipes
Barley Bread
Barley Bread Ingredients: leavening agents, yeast, baker's, active dry sugars, brown water, bottled, generic wheat flour, white, all-purpose, unenriched sugars, brown water, bottled, generic oil, canola salt, table be...
Barley Bread
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, brown
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, brown
water, bottled, generic
oil, canola
salt, table
beans, snap, green, raw
Directions:
Spray a baking sheet with nonstick spray.
Put the first three ingredients (yeast, 1/2 tsp brown sugar and 1/2 cup warm water) in a small bowl and mix well.
Let the yeast bubble and foam.
In a large bowl add 1 cup of the barley flour and the remaining 1/2 cup warm water.
Mix together well.
Add the 1 1/2 tsp brown sugar, the oil, and the salt and mix well.
Add the yeast mixture and mix well.
Add the bean flour and mix well.
Add as much more barley flour as you need to make a kneadable dough (mine took the entire 1 more cup).
Put some more barley flour down on a work surface and then knead the dough until it is smooth and elastic.
Form 2 small balls and place them on the cookie sheet.
Make a small cut in the tops of each.
Let rise until doubled (mine did not get that big but I baked them after about 2 hours).
Preheat the oven to 350 degrees.
Bake for 1 hour.
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, brown
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, brown
water, bottled, generic
oil, canola
salt, table
beans, snap, green, raw
Directions:
Spray a baking sheet with nonstick spray.
Put the first three ingredients (yeast, 1/2 tsp brown sugar and 1/2 cup warm water) in a small bowl and mix well.
Let the yeast bubble and foam.
In a large bowl add 1 cup of the barley flour and the remaining 1/2 cup warm water.
Mix together well.
Add the 1 1/2 tsp brown sugar, the oil, and the salt and mix well.
Add the yeast mixture and mix well.
Add the bean flour and mix well.
Add as much more barley flour as you need to make a kneadable dough (mine took the entire 1 more cup).
Put some more barley flour down on a work surface and then knead the dough until it is smooth and elastic.
Form 2 small balls and place them on the cookie sheet.
Make a small cut in the tops of each.
Let rise until doubled (mine did not get that big but I baked them after about 2 hours).
Preheat the oven to 350 degrees.
Bake for 1 hour.