Best 7 Biblical Barley Cake Recipes

BARLEY CAKES

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.

BIBLICAL SALAD

Steps:

• Presoak the cracked wheat in water for 1 hour.
• Drain the cracked wheat and put in a large bowl. Cook the barley and wheat berries according to package directions in separate pots until soft, but still firm. Soak the sumac in 2 teaspoons of water. Strain the sumac, barley and wheat berries. Add them to the large bowl. Add remaining ingredients, except pine nuts, to the bowl and mix gently. Adjust seasoning and salt, to taste. Keep the salad at room temperature for 1 hour before serving. Serve in 4 individual bowls and garnish with pine nuts.

BIBLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine flour, milk, sugar, figs, raisins, almonds, honey, salt and baking soda. Mix thoroughly.
• Pour into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until edges pull away from pan.

EGYPTIAN BARLEY BREAD

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.

LEMON BARLEY CAKE

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.

BARLEY BAKE

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.

ESTONIAN BARLEY SKILLET BREAD

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.