This dense, rustic flat bread has a satisfying nutty taste and crunchy texture around the edges. It’s great served with soups and stews, or salads. It’s also nice on it’s own, spread with honey or avocado as a snack or light meal. Best served warm, right from the oven. Because it’s wheat-free, this bread doesn’t contain the amount of gluten that a wheat-based loaf would, so therefore it doesn’t puff up and create a light, airy bread like wheat-based loaves. It’s more a cross between a flat-bread and a cracker, crunchy around the edges. But I love the texture, it feels much more substantial than a typical airy loaf. It’s chewy in the middle, crunchy around the edges and much more flavorful than wheat flour.
Researchers from Lund University in Sweden examined the impacts barley-rich bread could have on improving a person’s risk for heart disease and diabetes. Their findings, published in the British Journal of Nutrition, reveals barley's ability to “rapidly improve people’s health.”
Add honey and 7 fl oz water to a pan and heat until just warm.
Add the yeast and put in a warm place for 20 minutes.
Sift the flour and salt into a mixing bowl. You can use a fine-mesh strainer instead of a sifter. Just use a spoon to tap the sides of the strainer to sift the dry ingredients through the mesh. You can also use the spoon to ‘stir’ the flour if you prefer, make sure the spoon is touching the bottom of the strainer and stir in a circular motion just inside the rim of the strainer.
Once all the dry ingredients are sifted, form a well in the center and add the yeast mixture.
Combine gradually adding the 7 oz water until a firm dough is formed.
Roll the dough into a ball and cover with a damp cloth and leave in a warm spot for 1 hour 40 min until well risen.
Turn the dough out onto a lightly floured surface, and using your hands shape it into a flat round shaped about 1 cm (1/2 inch) thick and 4 1/2 inches wide. Cover with a cloth and allow to rise for 20 min.
Heat a flat dry pan over medium heat. Cook until pale golden in color and fluffy all the way through, turning several times as the bread cooks.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (61g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 11 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 6.6mg||0 %|
|Potassium 258.7mg||7 %|
|Total Carbohydrate 43.9g||13 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 35.8g|
|Protein 8.2g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 208
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