ESTONIAN BARLEY SKILLET BREAD
A traditional Estonia bread that I am told is normally eaten warm with butter and honey. Sounds great to me!
Provided by Sarah_Jayne
Categories Breads
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix the dry ingredients and caraway seeds (if using) together in a large dish.
- Whisk together the egg, buttermilk, and vegetable oil.
- Add the dry ingredients and mix until blended. Do not over mix. You will get something between batter and dough.
- Preheat the oven to 375 degrees.
- Brush an 8 inch cast-iron skillet with the butter.
- Spoon the mixture into the skillet and smooth top with a rubber spatula.
- Sprinkle the remaining butter over the top.
- Bake until golden brown and a cake tester comes out clean for about 50 minutes.
Nutrition Facts : Calories 342.2, Fat 14.2, SaturatedFat 6.1, Cholesterol 57.2, Sodium 283.4, Carbohydrate 47, Fiber 4.8, Sugar 6.8, Protein 8.3
BARLEY BREAD
Make and share this Barley Bread recipe from Food.com.
Provided by Rita1652
Categories Yeast Breads
Time 50m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients except seeds in the bread machine according to the manufactures directions.
- Press dough / fruit and nut cycle. At the beep add the seeds.
- When cycle is complete remove dough to a floured surface punch down and shape to fit into an oiled loaf pan.
- Rise for 45 minutes. Make a deep cut right across the top. Dust with flour.
- rest for 10 more minutes while oven preheats to 425 degrees. Bake 15 minutes then lower oven to 400 and bake 20 more minutes till you hear a hallow sound when tapped.
BARLEY BREAD
It was cold and icy today; the kind of day to stay inside. My 4 year old and I decided we wanted to bake, but I was out of white or whole wheat pastry flours. So I went on a search of things we could make with my assorted different flours. This is adapted from a recipe I found online. It does not rise much and is a bit crumbly but is a nice dense bread to smear with a bit of butter or dunk into soup.
Provided by ladypit
Categories Yeast Breads
Time 3h25m
Yield 2 round breads
Number Of Ingredients 9
Steps:
- 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.
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