Barley Loaf
Bertie Doe
Friday we were later than usual, but with 15 mins
before closing an announcement over the PA "75% off
cooked meats and 80% off breads". So we snagged some
cooked chicken pieces and a meatloaf.
Obviously we don't normally buy bread, but this
particular smkt has been a bit more adventurous of
late, so we had a look-see.
As well as the usual whites and w/wheats, they had
cheese and onion, spelt with rye and also they had
barley bread. Being curious, we bought one. It's much
darker than a w/wheat, texture is quite moist, but the
taste was very strong - a bit like a sourdough. What
struck me was a strong taste of malt.
My supplier Shipton Mill, carries some interesting
flours, but not barley flour. Barley is a grain, so it
should be readily available?? Has anyone used it??
~
Dick Margulis
First of all, their "barley loaf" may have had barley in the form of
malt syrup, hence the dark color, moistness, and strong flavor. That's
different from a loaf made with whole barley as an add-in. If you try
that, use pearled barley (in the soup aisle or the bean aisle) rather
than whole barley (from the bulk bin at the health food store). Barley
husks (or whatever you call them) are quite indigestible and impervious
to soaking. Don't be a hero; use pearled barley. At least soak it;
better if you partially or completely cook it, then cool it, before
adding to the dough.
Bertie Doe
"Dick Margulis" <marg...@comcast.net> wrote in
message
<snip>
>> Being curious, we bought one. It's much darker than
>> a w/wheat, texture is quite moist, but the taste was
>> very strong - a bit like a sourdough. What struck me
>> was a strong taste of malt.
>> My supplier Shipton Mill, carries some interesting
>> flours, but not barley flour. Barley is a grain, so
>> it should be readily available?? Has anyone used
>> it??
>
>
> First of all, their "barley loaf" may have had barley
> in the form of malt syrup, hence the dark color,
> moistness, and strong flavor. That's different from a
> loaf made with whole barley as an add-in. If you try
> that, use pearled barley (in the soup aisle or the
> bean aisle) rather than whole barley (from the bulk
> bin at the health food store). Barley husks (or
> whatever you call them) are quite indigestible and
> impervious to soaking. Don't be a hero; use pearled
> barley. At least soak it; better if you partially or
> completely cook it, then cool it, before adding to
> the dough.
Agh thanks Dick, I had completely overlooked the
relationship between malt and barley and should have
googled "how malt is made"
http://www.ukmalt.com/howmaltismade/maltmade.html I
also make beer and larger from concentrates - if I'd
used the natural ingredients instead, I would have more
of an insight into the grain/malt making.
The s/mkt also sells those very sticky, very filling
malt loaves, with added raisins, which must contain a
huge amount of malt extract.
Thanks for the reference to pearled barley. I did try
it once 75% white to 25% PB. I didn't cook it and I
don't think I soaked it long enough, as it came out a
bit too chewy, so I didn't try again.
~
graham
"Bertie Doe" <monteb...@ntl.com> wrote in message
news:7gaii4F...@mid.individual.net...
it's low in gluten, one should use it with strong wheat flour if a "normal"
loaf is needed. I found it a bit sweet but otherwise not something that I
particularly want to use again (so many breads, so little time).
Graham
Bertie Doe
"graham" <gst...@shaw.ca> wrote in message
news:2HWnm.20210$nQ6....@newsfe07.iad...
>
> It's readily available in the sms here and I tried it
> many years ago. As it's low in gluten, one should
> use it with strong wheat flour if a "normal" loaf is
> needed. I found it a bit sweet but otherwise not
> something that I particularly want to use again (so
> many breads, so little time).
> Graham
flours, also do a bulk flour but it's 25Kg !!
No thanks. Further research takes me back to Shipton
Mill with their blend of malted wheat, rye and barley
http://preview.tinyurl.com/km9lxj Might be worth a try
one day, just to experience that malt taste again.
I suspect, in olden days, barley was a staple bread,
judging by the number of old pubs called the Barley
Loaf or the Barleycorn.
~
graham
malted-flake loaves that are sold in the UK. All I could find was malted
barley in the brewing supply shops and of course it was complete with the
havels as well (that's a Suffolk term perhaps) and was therefore unsuitable.
I have made the sticky, traditional English malt loaves but the recipe uses
baking powder and bicarb. The recipe is in an old "Good Housekeeping" book.
Graham
Bertie Doe
> could try and make the malted-flake loaves that are
> sold in the UK. All I could find was malted barley
> in the brewing supply shops and of course it was
> complete with the havels as well (that's a Suffolk
> term perhaps) and was therefore unsuitable.
> I have made the sticky, traditional English malt
> loaves but the recipe uses baking powder and bicarb.
> The recipe is in an old "Good Housekeeping" book.
> Graham
>
Yep just found it in the '86 GHB under 'Malted Fruit
Loaf' They also have a yeasted version under 'Malt
Bread' but both use malt extract.
It would be fun to get some barley flour to make bread,
but add say 25% barley corn, and steep the corn until
"root chit just showing" as mentioned in the earlier :-
http://www.ukmalt.com/howmaltismade/maltmade.html
If it doesn't work, I'll make bear out of it. :-)
.
Bertie Doe
.
Barry Harmon
@mid.individual.net:
Ingram and Shapter give recipes for a Finnish barley bread and for barley
bannocks in their "The Cooks Guide to Bread."
Neither reicpe has yeast, and bothmake up into flat loaves, a great deal
like a large pancake.
Barry
Barry Harmon
news:mHXnm.20219$nQ6....@newsfe07.iad:
If you have a grinder, you can make your own malted wheat flour.
Barry
graham
"Barry Harmon" <john...@optonline.net> wrote in message
news:Xns9C7C958B5A3D3jo...@209.197.15.254...
flaked, giving one something on which to chew.
Graham
Bertie Doe
"Barry Harmon" < wrote in message
>
> Ingram and Shapter give recipes for a Finnish barley
> bread and for barley
> bannocks in their "The Cooks Guide to Bread."
>
> Neither reicpe has yeast, and bothmake up into flat
> loaves, a great deal
> like a large pancake.
>
Malt, but uses yeast, wholewheat and white for the
poolish. For the final dough, he uses yeast, rolled
oats and 20% bran wheat flour, plus raisins,apples and
spices. For the malt taste, he uses 2.75oz of barley
malt syrup. "Do not use dialastic malt syrup, which is
too strong".
.
Bertie Doe
book "Traditional Breads for your breadmaker" by Karen
Saunders. It's a book that divides the Uk and Ireland
into regions. This may interest Graham, as the barley
recipe is under the section 'Eastern Counties' and also
mentions other local fayre, like fruit, beer and cider.
It mentions a beer from Suffolk called 'Green King IPA'
and an interesting one from Norfolk called 'Spectrum
Old Stoatwobbler', sounds lethal, I digress:
"Bread made using soley barley ins not possible in a
breadmaker and even if made by hand, it has what I
think is an acquired taste and texture. When mixed in
small quantities with good strong white flour however,
the loaf transforms into something really special - a
smooth even-textured bread, that is greyish-white in
colour and has a wholesome, yet delicate taste ......
versatile, perfect for everyday use".
Ok barley bread has been around for centuries
(according to googled sources) and it may not appeal to
21st century tastes, but the author doesn't explain why
barley bread "is not possible in a breadmaker". I take
on board her point about mixing the barley with white,
so I may well try Shiptons multi-grain option that
includes barley, rye and malted wheat. Anyho, here's
her recipe and she suggests selecting 'Basic White' on
your breadmachine :-
250ml / 9 fl oz water
3 tbsp buttermilk
1 tsp salt
1 tbsp sugar
100g / 3.5 oz barley flour
350g / 12 oz strong white bread flour
1.5 tsp instant breadmachine yeast.
.
graham
> Update : An unlikely source for a barley recipe, was my book "Traditional
> Breads for your breadmaker" by Karen Saunders. It's a book that divides
> the Uk and Ireland into regions. This may interest Graham, as the barley
> recipe is under the section 'Eastern Counties' and also mentions other
> local fayre, like fruit, beer and cider. It mentions a beer from Suffolk
> called 'Green King IPA' and an interesting one from Norfolk called
> 'Spectrum Old Stoatwobbler', sounds lethal, I digress:
>
but it's all what you're used to (I feel the same about Tetley's). I think
that that brewery now brews Ruddle's, which is available over here as an
import but is just as bad (again, IMO).
There were or are 2 cider makers: Gaymer's of Norfolk (now part of
Constellation) and Aspall, that spells it cyder (http://www.aspall.co.uk/).
I come from the neighbouring village of the latter so I have a special
fondness for that brand. Unfortunately, it gives my b-i-l gout!!
I suppose this is a bit off topic but yeast is used!
Graham
Bertie Doe
"graham" wrote in message
It mentions in the book, the local spelling of cider
with a 'y'. The science of home brewing has much
improved and I make 5 gallons of larger, using the
'Grolsh' style bottle caps. Last month, the local s/mkt
were doing a special on white grape juice, so I've just
added 6 bottles of wine to my stash. -:)
.
Barry Harmon
news:BNBom.15483$ec2....@newsfe13.iad:
What about a cider named Bulmer's? I vaguely remember that being available
here in the states many years ago; it was sort of a wine cooler without the
wine. Also pretty bad.
Barry
graham
very good, or at least it used to be! Incidentally, one of the scions of
the family became a very famous geophsicist at Cambridge U. and ended up
with a knighthood.
The "real" cider in the west of England is called "scrumpy" and will really
put hair on your chest!
Graham
graham
"graham" <g.st...@shaw.ca> wrote in message
news:dfIom.180471$Qg6....@newsfe14.iad...
call hard cider.
Graham
Barry Harmon
news:1hIom.180472$Qg6....@newsfe14.iad:
A bunch of us tried making "hard" cider in college. All we succeeded in
making was nasty vinegar. It was even worse than our beer, if that was
possible.
Barry
Bertie Doe
"graham" <g.st...@shaw.ca> wrote in message
>> "Barry Harmon" wrote in message
>>> "graham" <g.st...@shaw.ca> wrote in
Bulmers is a massed produced cider and is available in
most s/mkts. It's the 'Bud' of the cider world, so
wouldn't be classed as a specialist drink.
.
Dave
I believe that Bulmers were bought out by Magners. That very big grower
of cider apples. Not.
Dave
Dave
What on earth is non hard cider then?
Never heard of it.
Dave
graham
"Dave" <dave...@btopenworld.com> wrote in message
news:-e-dnWi3tNWjsDnX...@bt.com...
Graham
Doug Irvine
> graham wrote:
>> "graham" <g.st...@shaw.ca> wrote in message
>> news:dfIom.180471$Qg6....@newsfe14.iad...
>>> "Barry Harmon" <j
> What on earth is non hard cider then?
Apple Juice, Dave :-)!
Cheers, old Doug in BC
Marie has a recipe that she does using barley flour, very tasty loaf!
I will post it when she locates it
Doug Irvine
> "Bertie Doe"
> malted-flake loaves that are sold in the UK. All I could find was malted
> barley in the brewing supply shops and of course it was complete with the
> havels as well (that's a Suffolk term perhaps) and was therefore unsuitable.
> I have made the sticky, traditional English malt loaves but the recipe uses
> baking powder and bicarb. The recipe is in an old "Good Housekeeping" book.
> Graham
>
Here is the loaf that Marie makes, no extra gluten but she does use
potato water
This is bread machine: 2 lb loaf
1 cup Barley flour
2 cups unbleached white flour
1 1/2 tsp salt
2 tablespoons sugar
2 tablespoons oil
1 1/4 cups potato water with some mashed mixed in
2 tsp rapid yeast
Marie uses the dough cycle on our machine, removes the dough ball, lets
sit for 10 minutes, flops it around a bit, then into a bread pan for a
30 - 35 minute rise, until doubled.
Then into 375F oven until hollow when tapped on bottom...35 minutes average.
Good flavoured loaf
She buys the barley flour at a local health food store
Enjoy. Cheers, old Doug on Vancouver Island British Columbia
Doug Irvine
> "Bertie Doe"
> malted-flake loaves that are sold in the UK. All I could find was malted
> barley in the brewing supply shops and of course it was complete with the
> havels as well (that's a Suffolk term perhaps) and was therefore unsuitable.
> I have made the sticky, traditional English malt loaves but the recipe uses
> baking powder and bicarb. The recipe is in an old "Good Housekeeping" book.
> Graham
>
Here is the loaf that Marie makes, no extra gluten but she does use
Dave
> Dave wrote:
>> graham wrote:
>>> "graham" <g.st...@shaw.ca> wrote in message
>>> news:dfIom.180471$Qg6....@newsfe14.iad...
>>>> "Barry Harmon" <j
>
>> What on earth is non hard cider then?
>
> Apple Juice, Dave :-)!
Apple juice is apple juice. Cider, of any description is fermented
apple juice. In English, it can't be called non hard cider unless it is
apple juice. :-)
Dave
Dick Margulis
Well, that's not how it works in the US.
Here, apple juice is made by cooking apples in water and straining. It
is shelf-stable after being bottled hot. Cider is made by grinding and
pressing raw apples. The fresh, refrigerated product is called sweet
cider. As a result of a particularly pathogenic strain of E. coli
spreading into rural soils throughout the US, we now take that sweet
cider and flash pasteurize it before selling it (at least in many
states, maybe not in all apple-growing states), but it is still called
sweet cider (and sold refrigerated), not apple juice. Fermented cider is
called hard cider in the US.
Stormmee
"Doug Irvine" <dougan...@shaw.ca> wrote in message
news:4AA584A6...@shaw.ca...
Dave
Noted. Apple juice is not called cider in the UK until it is fermented.
Apple juice that is processed is still called apple juice and sold as a
long life product. Probably not the same as you describe.
Dave