The LDSCN Weekly Recipe Archive Two Barley Soups and One Barley Bread Recipe

Barley is an annual cereal plant (Hordeum vulgare) of the GRASS family, widely cultivated except in hot and humid climates. Barley was known to the ancients and was the chief bread grain in Europe as late as the 16th century. Today, each of the many varieties grown has a special purpose, e.g., for stock feed, for malting, as a minor source of flour, and in soups.

Beef & Barley Soup
Submitted by Cindy D SATrista@aol.com

This soup is easy to make and is a low-cal soup

 

	1 lb. lean ground beef
	5 C. water
	1 - 14 1/2 oz can stewed tomatoes
	1- 6 oz can V-8
	1/3 C. split peas
	1/3 C. barley
	1/2 C. chopped onion
	3/4 C. chopped celery, including leaves
	1/2 C. carrots, sliced
	1 T. beef bouillon granules
	1/4 t. oregano
	1/4 t. pepper
	1 bay leaf
	Tabasco, to taste

Brown meat, drain if necessary. Add all ingredients except carrots and celery. Bring to a boil; reduce heat-simmer 30 minutes. Add vegetables, cover and simmer 1 hour.

Recipe Categories
Tummy Index (1=Lowfat, 5=Wear loose fitting clothes) 1

Number of Portions? 4

Preparation Time? 1 hours 45 minutes

Ethnic Origin of Recipe? American

Vegetable Beef Barley Soup
Submitted by Corwynn Darkholme WolfSong2000@HotMail.Com

This soup is just bursting with down-home flavor and is a meal in itself!

	1 1/2lbs. Beef Stew Meat
	3/4 C. 1-inch Green Bean pieces
	3/4 C. chopped Onions
	2/3 C. uncooked Barley
	2/3 C. frozen Whole Kernel Corn
	1 1/2 C. Water
	1tsp. Salt
	1tsp. fresh Thyme, chopped
	1/4tsp. Black Pepper
	1 small Bell Pepper, chopped {1/2 C.}
	2 cans {14 1/2 oz} Beef Broth
	2 cans {14 1/2 oz} diced Tomatoes with Garlic, undrained
	1 can {8 oz} Tomato Sauce

Brown Stew Meat in a fryingpan with a little Vegetable Oil. Place browned Stew Meat and all other ingredients in a 4-to-5 quart Crock-pot slow cooker. Cover and cook on low setting 8-to-9 hours or until Vegetables and Barley are tender.

Serving Suggestions:
Top this soup with a handful of Herb-flavored Croutons and a little fresh grated Parmesam Cheese.

Recipe Categories
Freezable Main Dish Meats Soups/Stews Vegetables Crock-pot

Tummy Index (1=Lowfat, 5=Wear loose fitting clothes)? 3

Number of Portions? 10

Preparation Time? 9 hours

Ethnic Origin of Recipe? American

Barley flour does not have enough gluten to make a loaf of bread. It must be mixed with high gluten flour to make a loaf of yeast bread.

Posted by Adele From the Village Bakery
On June 02, 1998
Leavened with yeast

Whole Wheat-Barley Bread - Large Recipe

Makes two large loaves (pan or sheet rounds)
(Divide dough in portions suitable for you)

350F approx 45 min

Use Large Mixing Bowl:

2 C. warm water + 1 T. plus 1 tsp. yeast allow to stand 5 min.

Add:

	4 T honey
	3 tsp.salt
	4 T soft butter or veg. oil

Add flours gradually and knead until a smooth dough has formed into an elastic ball.

	2 C. whole wheat flour
	2 C. barley flour
	2 C. white bread flour
	3 T gluten
	2 T sesame seeds (optional)

Try to give this 8 - 10 min. kneading.

Grease a large bowl (or rising vessel), cover with soft towel or plastic wrap, and allow to rise til double volume.

Punch down on floured surface, divide into two large sections for round or pan loaves, or three sections, or whatever you want.

Place desired size into greased pan or on greased sheet pan. Slash twice or three times on top, cover and let rise until double volume again - at least 1 hr.

Bake 45 min for large loaves - 25-30 min small For rolls, use your judgement.

(Use half-recipe for machine)

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Lee Erickson
2543 E. Cliff Swallow
Sandy, UT 84093
(801) 641-8393