Yield: 1 servings
|2 cups||Pearl barley|
|2 cups||Barley flour|
|1 teaspoon||Baking soda|
You will need a medium size bread bowl, an 8-inch cast-iron skillet, and a blender. Combine the pearl barley and the buttermilk in the bowl cover and let soak overnight. Preheat the oven to 350 degrees. Add water to the buttermilk mixture, then transfer to the blender and blend until the barley becomes pulverized. (It won't become a smooth puree.) Return the batter to the bread bowl, add the barley flour, soda and salt and mix well. Turn the batter out into the skillet. Bake in the center of the oven for 50 minutes. Let cool on rack before serving. Serving suggestions include having it with soup or with jam or honey.
This recipe comes from "flatbreads and Flavors" by Jeffrey Alford and Naomi Dugid.
Submitted By PAT BUTTONS On 04-21-95