Barley cakes hold a significant place in biblical history, mentioned several times in the Old Testament. These unleavened flatbreads, made from barley flour and water, were a staple food for ancient Israelites. Whether you're seeking a taste of ancient culinary traditions, exploring biblical cuisine, or searching for a healthier bread option, discovering the best recipe for barley cakes can be a delightful and enriching experience.
Check out the recipes below so you can choose the best recipe for yourself!
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
BAKED BARLEY
Provided by Alton Brown
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F.
- Place the barley into a 1 1/2-quart ceramic or glass baking dish (with a lid) and add the butter, salt and boiling water. Stir to combine. Cover the dish tightly with aluminum foil and place the lid on top of the foil. Bake on the middle rack of the oven for 1 hour.
- After 1 hour, remove the cover, fluff with a fork and serve immediately.
BARLEY BREAD
Steps:
- Preheat a gas grill on low heat for at least 10 minutes.
- Lightly rub the sides and bottom of a 4 to 5-quart Dutch oven with canola oil and set aside.
- In a medium mixing bowl, whisk together the flour, salt and baking powder. In a small mixing bowl, whisk together the honey, 1/4 cup oil, eggs and milk. Add the wet ingredients to the dry ingredients and stir until combined.
- Pour the batter into the prepared Dutch oven; do not cover with a lid. Place the Dutch oven on the grill and close the lid of the grill. Cook with the lid shut for 35 to 40 minutes or until the internal temperature reaches 190 degrees F. Allow to cool in Dutch oven for at least 5 minutes before turning out onto a cooling rack.
- *Cook's note: For baking in a traditional oven, bake in a 350 degrees F oven for 25 to 30 minutes or until the bread reaches an internal temperature of 190 degrees F.
ESTONIAN BARLEY SKILLET BREAD
A traditional Estonia bread that I am told is normally eaten warm with butter and honey. Sounds great to me!
Provided by Sarah_Jayne
Categories Breads
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix the dry ingredients and caraway seeds (if using) together in a large dish.
- Whisk together the egg, buttermilk, and vegetable oil.
- Add the dry ingredients and mix until blended. Do not over mix. You will get something between batter and dough.
- Preheat the oven to 375 degrees.
- Brush an 8 inch cast-iron skillet with the butter.
- Spoon the mixture into the skillet and smooth top with a rubber spatula.
- Sprinkle the remaining butter over the top.
- Bake until golden brown and a cake tester comes out clean for about 50 minutes.
Nutrition Facts : Calories 342.2, Fat 14.2, SaturatedFat 6.1, Cholesterol 57.2, Sodium 283.4, Carbohydrate 47, Fiber 4.8, Sugar 6.8, Protein 8.3
BARLEY OAT PANCAKES
Makes a healthy, low-fat pancake, packed with fiber and flavor! I usually make them in advance, freeze, then toast later for a quick breakfast or snack. Serve with warm maple syrup or honey and fresh fruit.
Provided by Christina
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Mix oat flour, barley flour, wheat germ, brown sugar, baking powder, and salt together in a bowl; make a well in the center. Stir milk, eggs, banana, honey, oil, and vanilla extract together in a separate bowl. Pour milk mixture into the well in the flour mixture and gently stir just until batter is moistened and slightly lumpy. Add more milk to thin the batter, if desired.
- Heat a griddle or skillet over medium-low heat. Drop a small amount of water on surface. If water bounces, the griddle is ready. Lightly grease the griddle by running a paper towel dabbed with oil around the bottom of the griddle.
- Drop batter by large spoonfuls onto the griddle forming 4- to 6-inch circles and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 416.7 calories, Carbohydrate 71.4 g, Cholesterol 94.8 mg, Fat 9.6 g, Fiber 7.4 g, Protein 15 g, SaturatedFat 2 g, Sodium 911.6 mg, Sugar 22.2 g
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
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.
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
Tips:
- Soak the barley overnight or for at least 8 hours before using.
- If you don't have time to soak the barley overnight, you can quick-soak it by boiling it in water for 15 minutes, then draining and rinsing it.
- Use a food processor or blender to grind the barley into a fine flour.
- Add other ingredients, such as herbs, spices, and vegetables, to the barley flour to create different flavor variations.
- Cook the barley cakes on a hot griddle or frying pan until they are golden brown and crispy.
- Serve the barley cakes hot or cold, with your favorite toppings.
Conclusion:
Barley cakes are a delicious and versatile food that can be enjoyed for breakfast, lunch, or dinner. They are a good source of fiber, protein, and vitamins, and they can be made with a variety of different ingredients to suit your taste. Whether you are looking for a quick and easy meal or a more elaborate dish, barley cakes are a great option.
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