Barley cakes

Category: Yeast bread

Ingredients

For 10 pcs:
Barley flour 6-8 glasses
Milk or broth 0,5 l
Salt 1 tsp
Sugar 1 tsp
Fresh yeast 25 g
Fat 2-3 st. l.
Caraway

Cooking method

  • barley cakes
    Yeast, salt, caraway seeds, melted fat and flour are added to warm milk. Knead a tough dough that does not stick to hands and a bowl. The surface of the dough is greased, covered with a napkin and placed in a warm place (30 ° C) for about an hour to rise. As soon as the dough rises, knead it and put it back to rise for 20-30 minutes.
  • The finished dough is cut in the form of cakes, laid out on a greased sheet, covered with a napkin and allowed to come up for another 10-20 minutes, greased with milk and baked at a temperature of 200-220 degrees C.
  • Cover the finished tortillas with a towel to keep the crust soft.

Note

I didn't do it myself, but I found this. Choose what you like best)
Barley and wheat cakes


- barley flour - 175g
- wheat flour - 50g
- baking powder - 1 tsp.
- butter - 50g
- egg - 1 pc.
- milk - 6 tbsp. l.
Heat the skillet. While the pan is heating, sift the flour and baking powder into a large bowl, discarding any bran that remains in the sieve. Rub the ingredients with butter. Whisk together the egg and flour and add to the mixture. Knead until a homogeneous dough is obtained. Roll out the dough lightly into a round shape with a diameter of 20 cm. Cut from center to edge into 8 pieces. Place in a circle in a hot skillet, close to each other. Bake for 5 minutes, turning over from time to time. Place on wire rack and cool slightly before eating


Barley cakes (Algerian cuisine)


500 g barley, 1/2 c. L yeast, 1 tbsp. milk, 1 tbsp. l. butter, water.
Sift the barley into a bowl, add salt and butter, and rub between your palms. Dissolve yeast in a small amount of warm boiled milk and pour into barley grits. Knead the dough vigorously with your hands, moistening it with water. When it becomes elastic and pliable, divide it in two. Sprinkle a baking sheet with cereals and put balls of dough on it for 5 minutes. Then flatten each ball with your hands to a thickness of 2 cm, cover with a napkin and put in a warm place for 2 hours to fit. Bake bread in pre-heated pans over low heat for 15 minutes, first one side, then the other side. (V. Ye. Egoshkin "Cuisine of the peoples of the Arab Maghreb")

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Princess Budurr
Thank you! I wonder if you can just add barley flour to bread? Which recipe to choose for this?
Korata
why not? Try any recipe that uses flour other than wheat. Or in any one you like, add barley instead of wheat. If you do not have panifarin, then it is better to add no more than 1/3 of wheat flour. Although .. you need to experiment. I have never dealt with barley flour.
Admin

She baked bread with wheat, rye and barley flour with sourdough. Barley flour has shown itself well, it is lighter in comparison with buckwheat, it turned out to be good bread to taste.
Korata
Quote: Admin

She baked bread with wheat, rye and barley flour with sourdough.
Do you completely replace yeast with sourdough, or partially?
Admin
Quote: Korata

Do you completely replace yeast with sourdough, or partially?

No, but with barley yeast flour, 1 tsp is required. instead of 1.5 to 560 grams of flour, otherwise the roof collapses.
Princess Budurr
Quote: Admin

She baked bread with wheat, rye and barley flour with sourdough.Barley flour has shown itself well, it is lighter in comparison with buckwheat, it turned out to be good bread to taste.
Can you use dry leaven (I have Agram) here? And how much yeast to put then?
Admin
Quote: Princess Budurr

Can you use dry leaven (I have Agram) here? And how much yeast to put then?

Everything is done "by typing" and observation. I put 1.5 tsp. yeast - the roof settled, then put 1 tsp. - fine

Try it yourself, look for your own bread.

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