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Bread Cookbook

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.
Adaptation from Alton Brown’s bread recipe from the Food Network.