Barley Bread–Wheat-free; traditional in the British Isles since the Iron Age*

3 cups barley flour

1 teaspoon kosher salt

2 tablespoons baking powder

2 1/2 tablespoons honey

1/4 cup butter or ghee, melted

2 eggs

1 cup whole milk

Preheat oven to 350 degrees F and lightly grease a 9 inch cast iron skillet with butter and place in oven while preheating. If you don’t have a cast iron skillet then grease an 8 inch square pan and set-aside (not in oven).

In a medium bowl, combine the flour, salt, and baking powder. Mix thoroughly.

In a separate, smaller bowl, whisk together the honey and melted butter, then whisk in milk and eggs. Slowly add the egg-mixture to the flour mixture until everything is just moistened–don’t work it hard.

Pour batter into the preheated cast iron skillet and bake 30 – 40 minutes, or until a toothpick inserted in the center comes out clean (190º F inside). Cut into wedges or squares and serve warm.

* The ancient barley breads might have been sourdough or flat breads.