Quickie Barley Skillet Bread

With a surplus of barley flour haunting the shadowy recesses of my freezer (Kim Boyce’s fabulous Strawberry Barley Scones from Good to the Grain, prompted me to order a whole box of it) I figured it was about time to clear house, what with spring allegedly right around the corner. I was making a divine Smoky Carrot Hummus for dinner and, seeking out a vessel for the aromatic spread, was decidedly uninspired by the “homemade whole wheat bread” at the grocery store that listed upwards of 10 ingredients. Lacking both the time and willpower to bake a traditional loaf of rise/knead/repeat bread, that’s when the idea for a quickie skillet bread bubbled up from the depths of my food subconscious. Done in 40 minutes or less. YES.

This soft, crumbly, faintly sweet and tart bread is the ideal accompaniment to flavorful jams and butters. I enjoyed it for breakfast with a homemade Sweet Potato Butter that I picked up at the farmer’s market last time I was in Memphis, TN. Barley is packed with protein and contains little gluten, making it a guilt-free way to get your daily bread fix.

Quickie Barley Skillet Bread
3 cups barley flour
2 tablespoons baking powder
1 teaspoon fine-grain sea salt, plus extra for top
2 1/2 tablespoons raw honey
1/4 cup safflower oil, plus extra for pan
2 eggs
1 cup whole milk

1.) Preheat the oven to 350 degrees. Drizzle a bit of oil in a 9 inch cast iron skillet, swirl the pan to coat, and place in the oven to preheat while you prepare the bread. Preheating gives you a yummy, golden crust.

2.) In a medium bowl, whisk together flour, baking powder, and salt. In a separate medium bowl, thoroughly whisk together the honey, oil, eggs, and milk until foamy. Use a spatula to gradually add the liquid ingredients to the dry and stir until just combined.

3.) Pour batter into the skillet and bake for 30-40 minutes; until a tester comes out clean.


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