Sprouted Barley Bread

 From the Harmony Fund Newsletter Today:

Love From the Village of Vilcabamba, Ecuador

vet2 – Days ago we got a distress call from our American volunteer Mary Delaney who has a sister living in Vilcabamba, Ecuador. Wages here are extremely low, as little as $30 a month. There has been a rash of dog poisonings recently and pet owners can not afford to bring their dogs to the vet and have had to watch them die. While the main emphasis must be on preventing the poisoning, we’re helping poor families who can’t afford to provide life-saving treatment for their dogs.

Oh my gosh, this is so incredible! I can’t believe it,” Dorothy Delaney writes from her home in Ecuador upon receiving the news that Harmony Fund will help. “What is it like to actually save lives! I have notified Dr. Pablo (veterinarian seen here) and he is so happy and honored to be the recipient of your help.”

On behalf of this whole town, thank you so incredibly much!

Recipe of the Day – Sprouted Barley Bread

Ingredients:

1/2 c.  warm water
1 1/2 T. (1 1/2 packages) active dry yeast
Pinch coconut or panela sugar
Pinch of ginger
2 c. Sprouted Pearled Barley flour
1 c. carob  powder
1 T. salt
1 1/2 c. warm water
1/4 c. coconut syrup. honey or molasses
4 T. (1/2 stick) unsalted butter or coconut oil, at room temperature
2 more c. sprouted Barley
4 1/2 to 5 c. other bread flour
Wheat germ, for sprinkling
Melted oil or butter, for brushing

Step 1: Sprouting the Barley Berries

Duration: 2 to 3 days, Makes: 2 cups

1/2 c. raw Barley berries
Place the barley berries in a bowl and add tepid water to cover by 1 inch. Let stand at room temperature for 6 to 8 hours. Drain  and rinse water.Cover with cheesecloth and secure with a rubber band. Twice a day, rinse and drain the barley. After 2 to 3 days, they will have little sprouts. Grind in a blender or food processor fitted with the metal blade until chunky.

Making the Bread

Pour 1/2 cup warm water into a small bowl. Sprinkle the yeast, sugar, and ginger over the water.

Stir to dissolve and let stand until foamy, four minutes.

In a large bowl using a whisk or in the bowl of your mixer, combine the barley flour, carob powder, and salt. Add the warm water, honey, and 4 tablespoons oil or butter. Mix or beat for 1 minute.

Add the yeast mixture and beat 1 minute longer. Add the barley and the flour, 1/2 cup a a time, beating on low speed until a soft dough that just clears the sides of the bowl forms, switching to a wooden spoon when necessary if making by hand.

Turn onto a lightly floured work surface and knead until soft and spongy, 1 to 2 minutes for a machine mixed dough and 3 to 4 minutes for a hand-mixed dough, dusting with flour only 1 tablespoon at a time, just enough as needed to prevent sticking.

Place in a lightly greased deep bowl, turn once to coat the top with oil, and cover with plastic wrap. Let rise at room temperature until double in bulk, 1 1/2 to 2 hours.

Grease two 8-by-4-inch loaf pans and sprinkle the bottom and sides with wheat germ or flour, Turn the dough out onto the work surface and divide into 2 equal portions.

Flatten each piece out on the counter and pat each portion into a rectangle and roll- into a loaf shape. Press the seam closed with your fingers. Place, seam side down, into the prepared pans

Cover loosely with plastic wrap and let rise until level with the rims of the pans, about 1 hour.

About 20 minutes before baking, preheat the oven to 350 degrees F and position a rack in the center of the oven. Bake for 45 to 50 minutes, or until crusty and golden.

Remove the loaves from the pans to cool on a rack and brush the tops with melted oil or butter. Let the loaves cool, then slice and enjoy.

Word of the Day – voluntario – volunteer

Tip of the Day -, Barley has been around for thousands of years and is believed to be the world’s oldest cultivated grain. and is the best grain source for chromium. Use one + cup of barley flour to five cups of other flourfor the softest bread.

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