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Barley Bread

  • 1 quart warm milk
  • 6 tablespoons shortening
  • barley flour
  • 2 tablespoons salt
  • pinch of sugar
  • white flour
Make a sponge of dissolving 1 yeast cake in one pint lukewarm water, stirring into this enough white flour to make a soft dough. Set in a warm location to rise up, being careful that no cold air strikes the mixture while rising. As soon as small air bubbles rise to the top and explode, add milk, shortening, salt, and sugar. Then stir in flour to make a soft dough, using 1/3 white and 2/3 barley. Work for at least 10 minutes, then set in a warm location to rise up. When little more than half again its original size, divide into as many parts as you wish to make into loaves, place into heavily buttered molds to rise up for 3/4 hour. Then bake in oven 35 to 40 minutes, as it bakes more quickly than other breads.
Submitted by Cassyjean - Torrington, CT Jul 22, 2009
15 min 30 min 45 min

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