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Barley

Barley is quickly becoming one of my favorite grains. I love the soft texture and nutty flavor when boiled and used in place of rice. A truly ancient grain, barleyu2019s versatility makes it a superb choice when experimenting with whole grains. Follow this link https://www.breadbeckers.com/blog/barley/

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Barley

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  1. Barley

  2. Barley • Barley is quickly becoming one of my favorite grains. I love the soft texture and nutty flavor when boiled and used in place of rice. A truly ancient grain, barley’s versatility makes it a superb choice when experimenting with whole grains.

  3. Barley • Many of us may know of barley only as the five loaves with the two fish used to feed the 5000. Or perhaps as the little, white, round, pasta looking substance in many commercially prepared soups. Since most of us weren’t around when Jesus fed the multitudes we shouldn’t let our only experience with barely be as an addition to soup and stews. Barley is a most delicious and very nutritious grain.

  4. Barley • Barley is an excellent choice in a variety of cooking and baking applications. Barley can be cooked whole and used in place of rice or as delicious breakfast porridge or pudding. Barley can also be ground into flour. Barley is often overshadowed by wheat for bread in part due to its lower gluten forming potential. Though not as suitable as wheat for yeast breads, barley flour can be used to make biscuits, quick breads and cookies. Barley mixed with soft wheat flour makes an exceptional whole grain for pastry.

  5. Delicious and Nutritious • Barley, as well as all whole grains are so much more than just delicious. They are nutritious as well. And for me, that is like icing on a cake. https://www.breadbeckers.com/blog/barley/

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