Comments on: Commonsense eating: grains of energy.

By: crabappleherbs

crabappleherbs — Thu, 14 Feb 2008 16:03:40 +0000

Classic, Peter. Classic.

By: Peter

Peter — Wed, 13 Feb 2008 19:08:05 +0000

In anticipation of delicious coffe cake information I chant the sacred Sanscrit syllable from the Upanishads: Yummmm…Yummmm…Yummmm.

By: crabappleherbs

crabappleherbs — Mon, 11 Feb 2008 23:58:12 +0000

Henriette — Thanks! I’ll have to try it with barley. How fine is your barley flour?

Katrina — Thanks! I’m glad you tried it.

Caitlin — I’m so glad it will be a regular in your house! I can’t wait to taste yours…

Peter — Hmmm, now you’ve got me thinking about coffee cake. There was an apple-based cake that we made earlier in the fall — I’ll have to dig out my notes. (Put another post in the queue…)

By: Peter

Peter — Sat, 09 Feb 2008 16:59:35 +0000

Rebecca, great article on bread. What do you have on coffee cake?

By: Caitlin

Caitlin — Sat, 09 Feb 2008 13:04:55 +0000

Hey, 34 comments, wow, and most of them quite erudite…

So for my contribution:
I made this loaf twice, added a little more flour the second time and it was just amazing. So easy and incredibly delicious, texture like I’ve never gotten in a home-baked loaf. This will be a regular at our house!

Love your blog, of course.

By: Katrina

Katrina — Sat, 02 Feb 2008 06:17:41 +0000

I was served this bread a year ago but didn’t try making it until reading your blog. And now reading it again you answered my question about using wheat flour. This bread is art. And it’s delicious too. Many thanks.

By: Henriette

Henriette — Tue, 29 Jan 2008 13:45:12 +0000

Barley needs more water than wheat, so this is what I used:

6 dl barley flour
3 dl coarse whole wheat flour
1 dl fine whole wheat flour
6.5 dl water
2 teaspoons salt
2 teaspoons fresh yeast
Mix, let sit for 18 hours, pour onto working surface, fold a few times, let sit for 15 minutes, make a ball, pour that onto a floured towel, cover with the rest of the towel, let sit for 90 minutes, pour into pre-heated form in the oven, shake about a bit, add lid, let sit in 235 deg. oven for 30 minutes, remove lid, let bake for another 15-20 minutes, shake out of form and use something extremely sharp to slice it.
Works a treat.

By: crabappleherbs

crabappleherbs — Tue, 29 Jan 2008 13:31:08 +0000

Cool, Henriette! How much barley vs. wheat did you use? (I remember when I was little my mother made something called “Tibetan Barley Bread” that was almost more like stiff pudding than bread…)

By: Henriette

Henriette — Tue, 29 Jan 2008 10:15:39 +0000

Lovely, that no-knead recipe. I made barley bread … yum!

By: crabappleherbs

crabappleherbs — Tue, 29 Jan 2008 00:19:13 +0000

Sally — Thanks! I’ll have to check out the posts on leavening… I’m such a geek about that sort of thing.

Jan & Persephone — You see how complicated it is! And yes, it does seem that a loaf of bread is controversial. I’m glad we’re talking about it here, though. It’s important for sure.

Melissa — You’re welcome! Let us know how it goes.