Barley Corn Bread Recipe

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Barley Corn Bread Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Barley Corn Bread

 

Ingredients

1 cup am blue or yellow cornmeal
1/2 cup pre-cooked am bits-o-barley
1 tsp baking soda
1/2 tsp sea salt (optional)
1 egg, lightly beaten
2 tbsp am unrefined vegetable oil
1 cup buttermilk
2 tbsp honey
1/3 cup finely chopped onion
1/2 cup canned whole kernel corn



 

Preparation

Preheat oven to 350 F. Mix the cornmeal, Bits-O-Barley, baking soda
and sea salt. Add the egg, oil, buttermilk, honey, onion and corn
and mix only until the dry ingredients are moistened. Turn into a
well-oiled and heated large iron skillet. Bake 30-35 minutes or
until well browned. Cut in wedges and serve hot.

Source: Arrowhead Mills "Bits-O-Barley" tri-fold Reprinted by
permission of Arrowhead Mills, Inc. Electronic format courtesy of:
Karen Mintzias

 

 

Servings: 1

 

 

 

 


 

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