I’m continuing my experiment with different types of grains. I chose barley as the grain of the month for May because I had some purple barley grains that I wanted to sprout.
Barley has been around for thousands of years and is believed to be the world’s oldest cultivated grain. It grows to almost three feet in height and can be planted in the spring or fall. It has lots of starch and fiber and is the best grain source for chromium.
To incorporate barley into breads, use a one-to-five ratio of barley flour to wheat flour, or one cup of barley flour to five cups of wheat flour. I actually used a little more barley flour in this recipe, but the result was excellent. It didn’t rise quite as much as the other sprouted breads I’ve made, but the texture and flavor was wonderful.
- 1/2 cup warm water
- 1 1/2 tablespoons (1 1/2 packages) active dry yeast
- Pinch of sugar
- Pinch of ginger
- 2 cups Barley flour (made from finely ground pearled barley)
- 1 cup nonfat dry milk powder
- 1 tablespoon salt
- 1 1/2 cups warm water
- 1/4 cup honey
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 2 cups sprouted Barley berries, chopped (I used purple barley grains)
- 4 1/2 to 5 cups bread flour
- Wheat germ, for sprinkling
- Melted butter, for brushing