Barley Flake Bread
|Boiling water||3⁄4 Cup (12 tbs)|
|Barley flakes||1⁄2 Cup (8 tbs) (Stone Buhr Brand, More For Sprinkling Pan)|
|Light molasses||1⁄4 Cup (4 tbs)|
|Salt/More for sprinkling pan||2 Teaspoon|
|Dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|All purpose flour||2 3⁄4 Cup (44 tbs), sifted (Stone Buhr Brand)|
Stir together boiling water, barley flakes, shortening, molasses and salt.
Cool to lukewarm.
Sprinkle yeast on the warm water and stir to dissolve.
Add yeast, egg and 1 1/4 c. (310 mL) of the flour to the barley mixture.
Beat with an electric mixer at medium speed for 2 minutes.
With a spoon, beat and stir in remaining flour until batter is smooth.
Grease a 9 x 5 in. (33 x 13 cm) loaf pan and sprinkle lightly with barley flakes and salt.
Spread batter in pan.
With a floured hand, gently smooth top and shape the loaf.
Cover and let rise until batter just reaches the top of the pan about 1 1/2 hours.
Bake at 375°F (190°C) for 25 to 35 minutes or until done.
Remove from pan and cool on rack before slicing.