Recipes

Requests have come in for barley recipes. Ground Cover is happy to oblige. The following come from the Barley Flour Research Centre in Kobe, Japan. The Centre reports that it has done a lot of research on barley and its products during the past decade, especially for draft flour. "Barley flour can be mass produced at cost, is nutritious and has a good taste." The recipes were donated by members of the international community in Kobe who adapted their favourite dishes to barley uses. Enjoy.


BARLEY CORN BREAD


  • A 20 cm square baking pan
  • Pre-heat oven to 200 degrees after batter has raised

1 teaspoon salt
1 cup BARLEY FLOUR
1 cup corn meal
4 tablespoons sugar
1 cup milk
1 teaspoon garlic powder
60 grams butter
1 package dry yeast
2 eggs
1/2 tablespoon dill

Melt the butter. Add sugar, milk, and garlic powder. While stirring, bring almost to a boil. Let cool just to the point where you can stick your finger in it. Add 1 package of yeast and stir. Add this liquid to the dry ingredients and beat with mixer for one minute. Add two eggs and beat for another minute. Stir in dill. Let batter rise in warm place for one hour. Pour in greased 20 cm square baking pan. Bake at 400 degrees for one-half hour.
COMMENTS: Cornbread is a treat well liked by North Carolinians. It is best served hot with butter and is good with any meal. Dell Barden, Montreal, North Carolina, USA

HONEY & WALNUT BREAD

  • A 15 cm by 25 cm bread pan
  • Pre-heat oven to 160 degrees

Combine in a cooking pan:
1 cup milk
1 cup honey
Stir over low heat until blended.
Beat in until well blended:
1/4 cup soft butter
2 eggs, beaten
2 1/2 cups toasted BARLEY FLOUR (see note below for toasted barley flour)
1 teaspoon salt
1 tablespoon baking powder

Fold in: 1/2 cup walnuts
Pour batter into the greased loaf pan. Bake about one hour and ten minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes in the pan. Remove the bread from the pan and wait until it is cool before slicing.
NOTE: Barley flour is particularly delicious in breads if pan-toasted before being added to the bread dough. It gives breads a sweet, moist, cake-like quality. For every two cups of barley flour use one tablespoon sesame oil. Put in the fry pan and pan-toast until the barley flour is darkened.