Best 4 Ancient Barley Cakes Recipes
Ancient barley cakes, also known as " jęczmienniak," are a traditional Polish dish that has been enjoyed for centuries. Made with simple ingredients like barley flour, water, and salt, these rustic flatbreads offer a unique taste and texture, transporting you back to a simpler time. Whether served as a hearty breakfast or a comforting side dish, ancient barley cakes are sure to become a staple in your kitchen. In this article, we will explore the history of this unique dish, provide step-by-step instructions for creating your own ancient barley cakes, and offer tips for incorporating them into your meals. So, let's embark on a culinary journey and discover the secrets of this ancient Polish treasure.
Here are our top 4 tried and tested recipes!
EGYPTIAN BARLEY BREAD
Make and share this Egyptian Barley Bread recipe from Food.com.
Provided by Chocolatl
Categories Breads
Time 3h20m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Combine yeast, water, and honey, and let proof 5 minutes.
- Add salt, eggs and shortening.
- Stir in flour and blend until dough is workable.
- Turn out onto a lightly floured surface and knead for a couple of minutes.
- Place in a large greased bowl, turning to coat.
- Cover with a towel and let stand in a warm place for 90 minutes.
- The dough will rise slightly, but will NOT double.
- Turn the dough out onto a lightly floured surface and knead again.
- Shape into a round cake about 1/2" thick.
- Place on a lightly greased baking sheet.
- Cover with a towel and let rest for one hour.
- Preheat oven to 425°F.
- Bake 15-20 minutes, or until bread is pale brown and sounds hollow when tapped.
- Cool on a rack.
Nutrition Facts : Calories 1475.9, Fat 35.8, SaturatedFat 9, Cholesterol 186, Sodium 1255.4, Carbohydrate 259.3, Fiber 32.4, Sugar 37, Protein 41.1
BARLEY BAKE
Easy and good dish for potlucks. The pine nuts make all the difference! The mushrooms are optional. Garnish with fresh parsley.
Provided by KATINHAT
Categories Side Dish Grain Side Dish Recipes
Time 1h50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.
- Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.
Nutrition Facts : Calories 280 calories, Carbohydrate 33.2 g, Cholesterol 20.3 mg, Fat 14.2 g, Fiber 7 g, Protein 7.4 g, SaturatedFat 5.8 g, Sodium 437.5 mg, Sugar 3.5 g
BARLEY CAKES
These cakes are on the sweet side and go well with any meal or celebration! Enjoy reading stories from the Bible such as the story of Ruth and Boaz as you serve these delicious barley cakes to your guests. Barley is one of the 7 foods of the Promised Land and remind us of God's promises, provisions and grace!
Provided by Annette Reeder - The Biblical Nutritionist
Categories Bread Dessert Side Dish
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Mix together dry ingredients.
- Mix together wet ingredients.
- Combine and mix together both dry and wet ingredients.
- Oil a muffin tin or use muffin liners.
- Drop by spoonful into prepared muffin tin.
- Bake for 10-15 minutes. Cakes will be light brown when done.
Nutrition Facts : Calories 185 kcal, Carbohydrate 42 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 16 mg, Sodium 148 mg, Fiber 2 g, Sugar 24 g, ServingSize 1 serving
LEMON BARLEY CAKE
A soft moist cake, stodgy with barley and yet refreshing because of the lemon. Goes well with Vanilla ice cream, clotted cream, or custard.
Provided by mrsannachild
Time 1h30m
Yield Makes Cakes
Number Of Ingredients 12
Steps:
- Boil the barley as per your cooking instructions, usually about 1 hour simmering, drain and rinse to stop it cooking any further.
- Preheat oven to 180C.
- In a bowl put all the dry ingrediants; flour, ginger, bicarb, and almonds.
- Melt the butter, sugar and treacle.
- Remove from heat and stir in the milk, and gradually the beaten egg.
- Pour the liquid into the dry mixture and stir well. Stir in the lemon juice, zest and natural flavouring.
- Pour into two greased and lined 23cm sq baking tins, or similar sized round tins. Bake for around 1 hour, until a knife comes out clean.
- Once the cake has cooled, slice off any crusty edges as the pearl barley gets quite hard on the edges.
- Try it with with vanilla ice cream, clotted cream, or custard.
Tips:
- Use a food processor to grind the barley into a fine flour. This will help to create a smooth and consistent batter.
- If you don't have a food processor, you can use a blender or a mortar and pestle to grind the barley.
- Be sure to soak the barley overnight before using it. This will help to soften the barley and make it easier to grind.
- Add a little bit of honey or maple syrup to the batter to sweeten the cakes.
- Feel free to add other spices or herbs to the batter, such as cinnamon, nutmeg, or ginger.
- Cook the cakes over medium heat. This will help to prevent them from burning.
- Serve the cakes warm with butter, honey, or maple syrup.
Conclusion:
Ancient barley cakes are a delicious and healthy snack or breakfast option. They are easy to make and can be customized to your own taste. With a few simple ingredients, you can create a batch of these tasty cakes that will be enjoyed by the whole family. So next time you're looking for a quick and easy snack, give ancient barley cakes a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love