Barley Bread

We ran out of bread this morning, normal people would go out and buy bread, but that wouldn't be as much fun as making it for me.  Don't get me wrong, I love grocery shopping well as long as I don't have my children with me I do.  My options for bread ingredients are somewhat limited at the moment, it being before my bi-monthly grocery shopping.  Necessity is the mother of invention in my kitchen and cooking philosophy.  With that said this is a bread made with what I had more of, barley of course.  My forming skills are somewhat lacking, after the fact I realized a better way to make a pretty loaf oh well.  The taste is really good, it is similar to a quick bread with the texture versus a gluten rich white bread so you are prepared.  Spread some butter on a warm slice just cut from a fresh baked loaf and you will not be disappointed, I promise.

 Can you think of anything better than the smell and tatse of fresh baked bread? Of course you can't.

Ingredients:

1 cup Plain Yogurt
2 large Eggs
1 cup lukewarm Water
3 cups Barley Flour (or Whole Wheat Flour)
1 tablespoon Instant Yeast
2 teaspoons Sea Salt
3 tablespoons Coconut Oil (or Canola Oil)
4 tablespoons Honey
4 cups All-Purpose Flour
1/2 cup lukewarm Milk
1 tablespoon Vital Wheat Gluten

Place water, coconut oil, honey, salt, milk, and yeast in a mixer bowl.  Let the yeast bloom for at least 5 minutes and get happy.

 Mix yogurt and eggs in a measuring cup or bowl.

 Add flours, and yogurt mixture to bloomed yeast.

 Mix and knead dough with dough hook for 5 minutes. 

 Put dough in a large greased lidded container in a warm spot and allow to double in size.

Prepare two large bread pans or two normal bread pans by brushing with coconut oil (or Canola Oil) and  barley flour (or Whole Wheat Flour).

Divide dough in half, flatten and roll tightly like a cinnamon roll and place in prepared pans.  Brush with cocnut oil (or Canola Oil).  Cover with towel and place in a warm place to double in size.

Preheat oven to 350 Fahrenheit

 Our doubled dough is ready to bake.

Bake in oven for 30-35 minutes.

 Remove from pans and allow to cool on a rack on the counter.

Slice and serve.

Enjoy!

Barley Bread

Printable Recipe Found Here

Ingredients:

1 cup Plain Yogurt
2 large Eggs
1 cup lukewarm Water
3 cups Barley Flour (or Whole Wheat Flour)
1 tablespoon Instant Yeast
2 teaspoons Sea Salt
3 tablespoons Coconut Oil (or Canola Oil)
4 tablespoons Honey
4 cups All-Purpose Flour
1/2 cup lukewarm Milk
1 tablespoon Vital Wheat Gluten

Process:

Place water, coconut oil, honey, salt, milk, and yeast in a mixer bowl.  Let the yeast bloom for at least 5 minutes.

Mix yogurt and eggs in a measuring cup or bowl.

Add flours, and yogurt mixture to bloomed yeast.

Mix and knead dough with dough hook for 5 minutes. 

Put dough in a large greased lidded container in a warm spot and allow to double in size.

Prepare two large bread pans or two normal bread pans by brushing with coconut oil (or Canola Oil) and  barley flour (or Whole Wheat Flour).

Divide dough in half, flatten and roll tightly like a cinnamon roll and place in prepared pans.  Brush with cocnut oil (or Canola Oil).  Cover with towel and place in a warm place to double in size.

Preheat oven to 350 Fahrenheit

Our doubled dough is ready to bake.

Bake in oven for 30-35 minutes.

Remove from pans and allow to cool on a rack on the counter.

Enjoy!

Multigrain Pasta

I've been working on a recipe for whole grain pasta these past few months.  Today's recipe was sort of a everything but the kitchen sink type recipe.  I added every whole grain I had to make pasta dough. Stay tuned, I'm not done experimenting on my family, I mean experimenting with food and my family. My multigrain pasta includes equal parts: brown rice, spelt, pearled barley, rolled oats, semolina, and 00 Typo Flour.  I milled most of these myself except the semolina and 00 Typo Flour.  You can also buy these as flour.

 Spaghetti and meatballs, they go together like bread and butter, chili and cornbread. 

 Ingredients for this recipe are: 4 cups multigrain flour (brown rice, spelt, pearled barley, rolled
oats, semolina, and 00 Typo Flour), 6 eggs, 2 teaspoons salt, and 2 tablespoons Olive Oil.

 Mix flours and salt together in a large bowl.  Make a well in the flour and add eggs and Olive Oil.  Using fingers or fork beat the eggs.

Begin mixing flour into eggs, and continue until dough is together.   Knead the dough for a
few minutes.

 Form a ball with the dough.   Rub olive oil on ball.  Cover bowl with plastic wrap and let rest
 for 30 minutes.

Divide dough into 8 portions. At this point invite a family member or friend to help roll out the
dough.  My friend Bridget helped me roll out this pasta while I made meatballs and sauce.
Bridget also had help from my daughter and her son.

 Roll dough through pasta machine on highest setting, 7 and work the dough through the
subsequent roller settings, 6, 5, 4, and 3.  When you have rolled through the 3 setting it is time
to cut the pasta. 

 

We made a lot of spaghetti.

Here it is with turkey meatballs and sauce.  Very yummy.

Enjoy!