Barley Loaves In The Bible Recipes

BARLEY BREAD

Barley Bread image

Provided by Alton Brown

Time 50m

Yield 8 to 10 slices

Number Of Ingredients 7

Ingredients

10 ounces barley flour, approximately 3 cups
1 teaspoon kosher salt
1 ounce baking powder, approximately 2 1/2 tablespoons
2 tablespoons honey
1/4 cup canola oil, plus extra for pan
2 eggs
1 cup whole milk

Steps:

Preheat a gas grill on low heat for at least 10 minutes.
Lightly rub the sides and bottom of a 4 to 5-quart Dutch oven with canola oil and set aside.
In a medium mixing bowl, whisk together the flour, salt and baking powder. In a small mixing bowl, whisk together the honey, 1/4 cup oil, eggs and milk. Add the wet ingredients to the dry ingredients and stir until combined.
Pour the batter into the prepared Dutch oven; do not cover with a lid. Place the Dutch oven on the grill and close the lid of the grill. Cook with the lid shut for 35 to 40 minutes or until the internal temperature reaches 190 degrees F. Allow to cool in Dutch oven for at least 5 minutes before turning out onto a cooling rack.
*Cook's note: For baking in a traditional oven, bake in a 350 degrees F oven for 25 to 30 minutes or until the bread reaches an internal temperature of 190 degrees F.

EGYPTIAN BARLEY BREAD

Egyptian Barley Bread image

Make and share this Egyptian Barley Bread recipe from Food.com.

Provided by Chocolatl

Categories Breads

Time 3h20m

Yield 1 loaf

Number Of Ingredients 7

Ingredients

2 1/4 teaspoons yeast
1/2 cup lukewarm water
2 tablespoons honey
1/2 teaspoon salt
1 egg, lightly beaten
2 tablespoons shortening
2 cups barley flour

Steps:

Combine yeast, water, and honey, and let proof 5 minutes.
Add salt, eggs and shortening.
Stir in flour and blend until dough is workable.
Turn out onto a lightly floured surface and knead for a couple of minutes.
Place in a large greased bowl, turning to coat.
Cover with a towel and let stand in a warm place for 90 minutes.
The dough will rise slightly, but will NOT double.
Turn the dough out onto a lightly floured surface and knead again.
Shape into a round cake about 1/2" thick.
Place on a lightly greased baking sheet.
Cover with a towel and let rest for one hour.
Preheat oven to 425°F.
Bake 15-20 minutes, or until bread is pale brown and sounds hollow when tapped.
Cool on a rack.

Nutrition Facts : Calories 1475.9, Fat 35.8, SaturatedFat 9, Cholesterol 186, Sodium 1255.4, Carbohydrate 259.3, Fiber 32.4, Sugar 37, Protein 41.1

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