You have roasted barley, an orange bell pepper and a well-stocked pantry. What are you making?
This is a hard mode challenge.
You have roasted barley, an orange bell pepper and a well-stocked pantry. What are you making?
This is a hard mode challenge.
If it were ground I’d try sandwiches with slices of bell pepper added after making some barley bread with molasses and honey:
3 cups flour
1 cups water
1 or 2 tsp salt
1.5 tsp active or instant yeast (from a brown glass jar works best)
1 Tbsp Honey
1 Tbsp Molasses
Add ground barley to taste preference, adjust water
Rise for 2 to 3 hours, knead at least once in the middle and again before shaping on a pan with parchment paper and a thin layer of oil that you can roll your final shaped bread for a thin coating; for the final half hour of the rise
Bake 405F for 30 to 40 minutes, place wet cloth overtop for 15 minutes after removing from oven
but it’s not ground. TF does somebody make with whole barley? Gonna have to search for medieval peasant recipes.
Buttermilk barley porridge is very good. I like it with anise and apple chunks.
This I’m going to try!
In theory I could grind it in my spice grinder but it would take a while to get three cups.
It’s used in a lot of soups. You could make beer and use the spent grains in cookies or muffins.
No no no
The 3 cups flour is just plain wheat flour, then you add the ground barley to taste, up to like 1 cup max without needing to adjust the other ingredients aside from water. If you don’t use wheat flour as the base then it will likely have trouble rising because the storebought yeast strain isn’t as suited to barley, it would take longer to rise and that will sour the taste considerably. 100% barley also has a bit grainier texture. If you want to do a 100% barley bread then I recommend adding some flax seed and sugar, up to a tbsp of each, for binding and rising.
I have used store-bought yeast to ferment barley. It will definitely work. You’re going to get a lot of off flavors from the fermentation though. These flavors can be mitigated by using a longer and colder fermentation process. It’s going to easily get all the simple sugars but the maltostrios Is going to take more time. You’re probably looking at a 4 day rise at something like 50°f. Even then it won’t grab it all.
But yes I did misread that thinking it was going to be three cups of barley.