The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

In the beginning, there was barley...

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apprentice's picture
apprentice

In the beginning, there was barley...

It was the nicest kind of serendipity that drew me into working with barley. A friend asked if I could make her some sprouted barley bread. She heard that sprouted grain breads are healthy, and she knows how much I enjoy a challenge.

Naturally, my first stop was TFL. Mini O, how did I miss that you were working with barley, too? I guess I was too focused at that point on "sprouted barley bread" as a search term. I found some references to other barley breads and looked further afield.

I accumulated lots of info about barley in general, its different forms and many uses. See here, http://www.vegparadise.com/highestperch410.html if you want to delve further. Who knew what an important role this humble grain played in creating the world we know today?

Didn't find recipes for SBB, but I found references to a product made by the Alvarado Street Bakery of Sonoma County, California. They bill themselves as a global supplier of whole grain breads and bagels. Their loaf has sprouted barley and wheat berries plus a few other things including raisins. That wasn't what my friend had in mind. I kept looking.

My research ultimately led me to some non-sprouted barley breads that I really wanted to try. Also found a sprouted wheat bread recipe I figured I could modify for my friend to include sprouted barley as well. I reasoned that the plain barley breads would teach me what I needed to know to make a success of the sprouted version. Good excuse? We'll see how it works out. My wonderful friend said, "Carol, I'm sure I'll be happy to eat whatever you're happy to make."  :)

First up was Jeffrey Hamelman's Beer Bread with Roasted Barley. That will be my next blog entry – with pictures.

Carol

Comments

KosherBaker's picture
KosherBaker

I've developed an original recipe that contains barley in it and am trying to make it presentable now, and in a written down form. :) As I've been baking it for a while but strictly by feel. Once I have it all done and the fotos I'll post that in my blog here too. But there is no sprouted barley in it, just regular barley.

Rudy

shakleford's picture
shakleford

I will be interested in reading about what you come up with.  I love the flavor of barley and am looking forward to seeing how you use it.  My most common approach is a 100% barley flour loaf - not "bread" in the traditional sense, but so incredibly tasty (especially toasted) that I don't mind.

Mini Oven's picture
Mini Oven

yesterday. Yes the Koreans are big on barley. I thought Job's tears and Juno's tears were pine nuts. Turns out they were one of many kinds of barley listed for a tea beverage showing a picture of the roasted grains used. My eyes are opening.... Roasted Barley flour is also available and a main ingredient in health drinks.  (Think it will make my dough sticky?)

Thanks for the link. I knew there were good reasons why I like barley.

Mini O