Update my dinner status, I'm making this tonight.
Servings: 12 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
PREHEAT oven to 350F. 1. Spread the barley and oats in a shallow baking pan. 2. Bake for 15 minutes, stirring every five minutes. 3. Let the barley and oatmeal cool to room temperature. 4. Place the barley and oatmeal in a blender and chop until the mixture is the consistency of flour. 5. Add all of the ingredients to the bread machine as directed by the manufacturer. each slice: 95 cals, 2g fat 16% cff. NOTE: Do not use quick cooking barley or oats. SUBSTITUTION: 3/4 cup plus 2 tablespoons water and 3 tablespoons dry milk can be substituted for the milk. Recipe courtesy of Wen Zientek, an iVillage Community Member 1999 iVillage, Inc. at ultranet TIPS: do not use instant oats. Barley needs gluten so adjust the dough if necessary. Recipe by: Internet-Village 1999 Posted to EAT-LF Digest by PatHanneman on Mar 08, 1999, converted by MM_Buster v2.0l.
