Real African Dishes: [MC-AllEthnic-Recipes] Finnish Barley Skillet Bread

Thursday, October 20, 2011

[MC-AllEthnic-Recipes] Finnish Barley Skillet Bread - Ohrarieska

* Exported from MasterCook *

Finnish Barley Skillet Bread - Ohrarieska

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Unleavened

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups pearl barley
2 cups buttermilk
1 cup water
2 cups pearl barley
1 teaspoon baking powder
1 teaspoon salt

Combine the pearl barley and buttermilk in a medium-sized bread bowl, cover, and let soak overnight.

Preheat the oven to 350F. Lightly oil and flour an 8-inch cast-iron skillet.

Add the water to the buttermilk and barley mixture, then transfer to the blender and blend until the barley is well pulverized (it won't become a smooth puree). Return this batter to the bread bowl, add the barley flour, soda, and salt, and mix well. Turn the batter out into the skillet. Bake in the center of the oven for 50 minutes. Let cool on a rack before serving.

Makes 1 flat loaf, 8-inches across and about 1 1/2-inches thick.,

AuthorNote: At home we've experimented with several different versions of ohrarieska, and this is my favorite by far. The pearl barley soaks in the buttermilk overnight, becoming tender and absorbing moisture and flavor. Even after it's ground in the blender, the barley gives a satisfying chewiness and body to the bread, as well as an aromatic and slightly nutty flavor, without being tough. Apart from the overnight soaking, the bread takes very little time; it requires no kneading, just thorough mixing.

Cut into slices or wedges and serve with coffee or tea and berry jam or honey as a snack. Slice and place on the smorgasbord table or serve as part of a bread and soup meal, with, for example, bean soup or red beans with [Georgian] sour plum sauce.

Cuisine:
"Scandinavian"
Source:
"Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid, William Morrow, 1995"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"1 8x1 1/2-inch loaf"
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Per Serving (excluding unknown items): 3016 Calories; 14g Fat (3.9% calories from fat); 95g Protein; 646g Carbohydrate; 125g Dietary Fiber; 17mg Cholesterol; 3212mg Sodium. Exchanges: 41 1/2 Grain(Starch); 2 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0