Icelandic Buttermilk Barley Bread Food

BARLEY BREAD

Steps:

• Preheat a gas grill on low heat for at least 10 minutes.
• Lightly rub the sides and bottom of a 4 to 5-quart Dutch oven with canola oil and set aside.
• In a medium mixing bowl, whisk together the flour, salt and baking powder. In a small mixing bowl, whisk together the honey, 1/4 cup oil, eggs and milk. Add the wet ingredients to the dry ingredients and stir until combined.
• Pour the batter into the prepared Dutch oven; do not cover with a lid. Place the Dutch oven on the grill and close the lid of the grill. Cook with the lid shut for 35 to 40 minutes or until the internal temperature reaches 190 degrees F. Allow to cool in Dutch oven for at least 5 minutes before turning out onto a cooling rack.
• *Cook's note: For baking in a traditional oven, bake in a 350 degrees F oven for 25 to 30 minutes or until the bread reaches an internal temperature of 190 degrees F.

ICELANDIC BUTTERMILK BARLEY BREAD RECIPE

Steps:

• Combine dry and wet ingredients.
• Preheat oven at 350F/180C.
• Pour in long (30cm/10") bread loaf tin pan lined with parchment/baking paper.
• Bake 40 to 50 minutes or until a knife comes clean.
• Let cool overnight before slicing.
• Enjoy!

EGYPTIAN BARLEY BREAD

Steps:

• Combine yeast, water, and honey, and let proof 5 minutes.
• Add salt, eggs and shortening.
• Stir in flour and blend until dough is workable.
• Turn out onto a lightly floured surface and knead for a couple of minutes.
• Place in a large greased bowl, turning to coat.
• Cover with a towel and let stand in a warm place for 90 minutes.
• The dough will rise slightly, but will NOT double.
• Turn the dough out onto a lightly floured surface and knead again.
• Shape into a round cake about 1/2" thick.
• Place on a lightly greased baking sheet.
• Cover with a towel and let rest for one hour.
• Preheat oven to 425°F.
• Bake 15-20 minutes, or until bread is pale brown and sounds hollow when tapped.
• Cool on a rack.

ICELANDIC SNOWFLAKE BREADS (LAUFABRAUD)

Steps:

• In a bowl, combine flour, baking powder and sugar. Mix in the butter and hot milk until a stiff dough is formed.
• Turn out onto a lightly oiled surface and knead until smooth and cooled.
• Divide dough into four parts. Shape each into a ball. Divide each into 4 parts to make 16, then divide each of the resulting balls into 2 parts to total 32.
• Cover baking sheets with waxed paper and dust the waxed paper lightly with flour.
• On a lightly floured surface, roll out each part of dough to make a thin round about 8 inches in diameter. Place the rounds on the floured waxed paper. Chill 30 minutes.
• In a skillet, heat 2 inches of fat to 375° to 400°F Vegetable shortening or corn or peanut oil may be used but the authentic fat is lard.
• Fold the dough rounds, one at the time, into quarters, and, with a sharp-tipped knife, make little cuts and cut-outs in the dough. (Remember the paper snowflakes we cut out as kids?).
• Fry the bread rounds, until golden brown, about 1 minute on each side. Remove and drain on paper toweling.
• When cool, sprinkle with powdered sugar, if desired.
• Store in an airtight container in a cool place or in the freezer until ready to serve.