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Millet Barley Bread

Ingredients
  Plain gelatin 2 Teaspoon
  Cold water 3⁄4 Cup (12 tbs)
  Millet flour 2⁄3 Cup (10.67 tbs)
  Barley flour 1⁄2 Cup (8 tbs)
  Grated carrots 1 Cup (16 tbs)
  Honey 1 Teaspoon
  Safflower oil 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Arrowroot baking powder 1 Teaspoon
  Eggs 2 , separated
  Liquid lecithin 1⁄4 Teaspoon
Directions

Stir gelatin into water.
Set aside.
Combine in a large mixing bowl flours, carrots, honey, oil, salt, and baking powder.
Beat egg whites to soft peaks.
Set aside.
Without cleaning beaters, beat egg yolks until thick and lemon colored.
Heat gelatin water to boiling.
Add lecithin and stir into flour mixture.
Add the egg yolks.
Gently fold in the egg whites.
Spoon into 8 x 4-inch pan, well greased and then lined with greased brown paper.
Bake at 350° 35-40 minutes, or until a toothpick inserted in the center of the loaf comes out clean (do not undercook).
Cool in pan on a wire rack 10 minutes, turn out and remove paper.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Barley

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